Aloo Methi - Punjabi

Prep Time : 15 minutes
Cooking Time : 15 minutes
Yield: 4 loaf
Cuisine: punjabi
Type : VEG

About Recipe

Fenugreek gives a characteristic odor while being cooked. If you cook potatoes with it them it makes a ‘wow’ dish. This is a popular recipe and can be prepared with ease involving the least degree of culinary expertise. It’s a yummy deal for dinner.


  • Contains vitamins,
  • Contains dietary fibers,
  • Contains proteins,
  • Contains dietary fibers,
  • Used as a laxative.


  • 2 bundles of fenugreek leaves,
  • 1 teaspoon of garlic paste,
  • 2 ½ lbs. of baby potatoes de skinned and boiled,
  • 1 teaspoon of salt,
  • 1 teaspoon of red chili powder,
  • 1 teaspoon of dried mango powder,
  • ½ teaspoon of turmeric powder.


  1. Wash the bundle of fenugreek leaves nicely under running water.
  2. Chop the leaves roughly and keep aside.
  3. Add oil in a frying pan and heat. Add the garlic paste to it. Add the baby potatoes to it.
  4. Prepare a mixture of the spices- turmeric, red chili powder, dried mango powder and salt. Add the paste with the potatoes and stir efficiently.
  5. Add water little by little and then cook the potatoes with the lid in covered condition.
Remove and serve with accompaniment of your choice. You will simply love the aroma emitted by fenugreek leaves.