This is a delicious side dish made with potatoes (aloo) and fresh methi (Fenugreek leaves).


  • 1 cup methi leaves
  • 3-4 medium potatoes
  • 1 medium onion
  • 3-4 garlic cloves
  • 1-inch ginger or paste
  • 2-3 dried red chili
  • Oil

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Salt
  • 1 tsp turmeric powder
  • 1.5 tsp red chili powder
  • Lemon juice or dried mango powder


  • Wash the methi leaves thoroughly and cut the stems near roots and discard
  • You can chop methi leaves
  • Peel and cut potatoes into big cubes
  • Wash potato pieces and keep them aside
  • Chop onions
  • Mince garlic

  • Heat oil in a pan
  • Add mustard and cumin seeds and let them crackle
  • Add onions and saute them until golden
  • Add red chili pieces
  • Add garlic, ginger and cook for 2 minutes
  • Then add potato pieces, mix and cover the lid
  • Once potatoes are halfway done, add turmeric powder, red chili powder, salt
  • Mix and continue to cook
  • Add chopped methi leaves and cook covered
  • Lastly add lemon juice or mango powder, adjust the salt
  • Press the potato piece with a spoon to check if they are cooked
  • You should be able to easily mash the piece
  • Turn off the stove and serve hot with rice or roti.

Back to Savi’s Kitchen!

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