---
title: Aloo Methi
description: Simple stir fry made with potatoes and fresh fenugreek leaves, this Aloo Methi is lightly spiced and best enjoyed with flatbread like roti or paratha! Vegan.
image: https://www.cookwithmanali.com/wp-content/uploads/2019/04/Aloo-Methi.jpg
nutrition: 
  calories: 223 kcal
  fat: 9 g
  carbohydrates: 29 g
  protein: 6 g
  fiber: 6 g
  sodium: 483 mg
  serving size: 1 serving
time required: 30 minutes
tags: vegetarian, indian
cook time: 15 minutes
servings: 3
prep time: 15 minutes
source: https://www.cookwithmanali.com/aloo-methi
cuisine: Indian
course: Dinner, Lunch, Main Course
---

Heat @oil{2%tbsp} in a #pan on medium heat. If using mustard oil, heat it well until it's really hot and then lower the heat before adding @cumin seeds{1/2%tsp}. 

Add @cumin seeds and let them sizzle for a few seconds, then add @garlic{3-4%cloves}(sliced). Saute for a few seconds until the garlic starts to change color. 

Then add @potato{3-4}(chopped, around 400 grams) and @green chili{1}(chopped). Stir. You may also add @?onion{1}(chopped) at this point. 

Fry the potatoes in oil for ~{5-6%minutes} until slightly golden brown. Toss them once or twice in between. 

Add @methi leaves{3 cups packed}(75 grams, chopped) and @turmeric powder{1/4%tsp} and @salt{1/2%tsp}(or to taste) and stir. 

Cook for ~{6-7%minutes} (keep stirring in between) until the leaves are cooked, the moisture dries out, and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the #pan with a lid to cook the potatoes faster. 

Serve aloo methi with roti or any bread of choice.