Aloo methi masala

Fenugreek leaves happen to be my most favourite leafy veggies. At home, the version we made was quite different…this one is a more north Indian based dish, but just as enoyable as ever. Fenugreek leaves are slightly bitter in taste due to high amounts of antimicrobials and anti-diabetic substances in them, but coupling them with the right amount of salt and spices with help you enjoy even the bitterness.

Aloo methi masala

Aloo methi masala


1 large bunch of fenugreek leaves (finely chopped), 1 large finely chopped onion, 1 medium sized cubed and semi-boiled potato, 1 tablespoon ginger-garlic paste, ¼ tablespoon black mustard seeds, ¼ tablespoon cumin seeds, 1 finely chopped green chilli, ½ tablespoon coriander powder, a pinch of turmeric, ¼ tablespoon red chilli powder, ¼ tablespoon sugar (optional), salt to taste and oil to cook



  1. Heat some oil in pan and temper it with mustard and cumin seeds, allowing them to crackle.
  2. Add the green chillies and ginger-garlic paste and mix well.
  3. Add the onions and sauté them till they are soft.
  4. To this, add the potatoes and the spices – turmeric, red chilli powder and coriander power. Give it a stir and cook on a medium flame with the lid on for about 3 – 4 minutes.
  5. Add the fenugreek leaves, sugar (if using) and salt and cook for another 6 – 7 minutes.
  6. Serve with hot chapattis.


Try a tip

If you are anti-potatoes for what ever reason, or just don’t feel like, just replace the potatoes with fresh boiled green peas for a just as fantastic dish.