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aloo methi in a bowl in a plate with naan. a hand holding aloo methi in a piece of naan.
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Easy Pakistani-Style Aloo Methi (Stovetop)

Easy Pakistani-Style Aloo Methi (Stovetop) is potato and fresh fenugreek curry. It's a flavorful vegetarian recipe.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: aloo methi, fresh fenugreek, fresh methi, methi aloo
Servings: 4 people
Calories: 50kcal
Author: Sarah Mirza

Ingredients

Ingredients to treat the bitterness of fenugreek leaves

  • 2 bunches fresh fenugreek leaves methi
  • 1 tbsp kosher salt

Aloo Methi Ingredients

  • 2 golden medium potatoes peeled and cut in the quarters
  • ¼ cup olive oil
  • ½ medium onion
  • 2 tbsp ginger garlic paste
  • ½ medium tomato
  • 1 green pepper

Whole spices

  • ¼ tsp cumin seeds
  • 4 black peppercorns
  • 2 cloves
  • 2 green cardamoms
  • 1 round red chili pepper

Powdered spices and salt

  • 1 tsp red chili flakes
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp amchur powder
  • 1 tsp kosher salt

Instructions

Treating the fresh fenugreek leaves

  • Pluck all the leaves off the stem of the fresh fenugreek leaves.
  • Discard the stem.
  • Rinse the leaves with water.
  • Take out a bowl then place the strainer on top.
  • Add fenugreek leaves, salt, and mix them Let it sit for 20 minutes in a bowl with a stainer on top like the picture above because some of the water from the leaves going to drip into the bowl from the strainer.
  • After 20 minutes squeeze out all the water make sure you squeeze the water like in the video or picture for like at least 5 minutes.
  • Set aside.

Let's Make Methi Aloo!

  • In a pot, on medium heat, add oil, let it heat up.
  • Add onion and green pepper, sauté it until translucent.
  • Now add whole spice and sauté it for 10 seconds.
  • Add potatoes and sauté it for a minute.
  • Next add ginger garlic paste and ½ a tomato.
  • Mix well.
  • Add the powdered spices and salt and mix well.
  • Now add 1 cup of water and cover and let it cook until the potatoes are fully cooked. Open the lid and store occasionally. When the potatoes are cooked open the lid.
  • Add treated fresh fenugreek leaves.
  • Mix well, cover and let it cook for 5-6 minutes on medium-low.
  • Open the lid.
  • Mix well again one last time.
  • Turn off the stove.
  • Serve it hot with naan or chapati.
  • Enjoy!

Video

Nutrition

Serving: 1cup | Calories: 50kcal | Carbohydrates: 1g | Fat: 4g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 15mg | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg