How to make Methi Alu -

Fresh fenugreek leaves and potatoes cooked with simple spices.

Sanjeev Kapoor

This recipe is contributed by Member gulkanchan gulkanchan.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Methi Alu checkout Sukhi Metho Wadiyaan, Methi Chaman - SK Khazana. You can also find more Main Course Vegetarian recipes like Mango Paneer Tofu with Stewed Noodles Miloni Matar Mushroom Mughlai Arbi

Methi Alu

Methi Alu Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Alu Recipe

  • Fresh fenugreek leaves (methi) chopped 1 kilogram

  • Oil 1 1/2 tablespoons

  • Whole dry red chillies broken into 2 4

  • Asafoetida 1/4 teaspoon

  • Garlic chopped 4-5 cloves

  • Potato peeled and cut into 1 inch pieces 4 medium

  • Turmeric powder 1 tablespoon

  • Salt to taste


Step 1

Heat oil in a a non-stick pan. Add red chillies, hing and garlic and saute for a minute.

Step 2

Add methi leaves, potato pieces, turmeric powder, salt and cover and cook on low heat till the methi gets cooked and all the moisture evaporates.

Step 3

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.