Aloo Methi Sabzi (No Onion No Garlic Recipe)

Aloo Methi Sabzi, Potatoes and Fenugreek Leaves Stir Fry Veg cooked in minimal spices and oil. No Onion No Garlic Main Course North Indian Veg Recipe with step by step pics

Aloo Methi Sabzi (No Onion No Garlic Recipe)

Winters are all about welcoming Leafy vegetables. While Methi is available throughout the year in Mumbai markets, there is always something magical about using ingredients in the right season. Not only are they beneficial to health, the produce tastes amazing too. 2 bunches of fresh green methi leaves led me to cooking this easy No Onion No Garlic Aloo Methi Sabzi for lunch over the weekend.

As the name suggests, Aloo Methi Sabzi is quite simple and has 2 key ingredients, Potatoes and Fenugreek Leaves. It is quite easy to cook, has very basic pantry staples, contains No Onion and No Garlic and packs well in a tiffin box for both kids and adults with Rotis.

Aloo Methi Sabzi
Aloo Methi Sabzi served with Phulkas and pickle

We are huge methi fans at home and consume both the seeds and the leaves in a variety of recipes. Be it Maharashtrian Methi Che Ambat Goad Varan (Sweet and Sour Dal with Methi leaves in Maharashtrian Style), Methi Thalipeeth (Gluten Free Flatbreads for Breakfast that is both filling and healthy) or a quick Beetroot Methi Rice made with leftover rice.

Aloo Methi Sabzi that I prepare at home uses very minimal spices too. I prefer keeping this free from garlic or onion too as it tastes amazing with Dal Khichdi or Jeera Rice and Dal Tadka as side dish. The simplicity of this dish and the ease of preparation, makes it my number one choice during winters.

Kids are hard to please when it comes to bitter foods. Methi is slightly bitter especially the seasonal produce. It also depends on how you cook this vegetable and control the heat which enables the methi to just lend its flavor and not a whole lot of bitterness.

Tips to get rid of Methi Bitterness

If your kids somehow don’t prefer Methi due to the bitter taste, here is what you can do.

  • After you pluck the leaves from the stem, give it a good wash under running tap water.
  • Now allow the water to drain completely.
  • Sprinkle some salt over the methi leaves and rest it for 10 minutes.
  • After 10 minutes, squeeze out the salt and throw the water. It reduces bitterness to a large extent.
  • Now the methi leaves can be chopped and added to the sabzi. PS – While cooking sabzi, add salt with caution as we have sprinkled some on methi already.

You can follow the above procedure for methi recipes like thepla, paratha etc too other than sabzis or dal.

Of course, if you are fans of bitter foods like us at home, there is absolutely nothing you have to worry. Just enjoy your methi greens!

Storage Tip – Wash the methi greens only before you are ready to cook. Do not store wet / damp leafy greens under refrigeration, they tend to spoil quickly.

With Aloo Gobhi and Aloo Methi, there is always a debate of how much Aloo or potatoes that need to be added to the recipe. Frankly, there is no such thing as more potatoes in my dictionary.

While deep fried potatoes can be unhealthy choice, the simple pressure cooked sabzi can be easily indulged in sometimes. Its about the choices we make both with ingredients and the style of cooking we adopt.

Aloo Methi Sabzi Recipe
Delicious bowl of Aloo Methi Sabzi

Let us now look at the extremely easy recipe of Aloo Methi Sabzi below with step by step recipe, some more tips etc.

Aloo Methi Sabzi Step by Step Recipe

Boil 5 small size potatoes or use 2 cups (1 cup is 200 ml measurement) roughly chopped boiled potatoes.

Boiled Potatoes

Take 5 cups of Methi Leaves and give it a good wash under running tap water. Keep aside for the water to drain completely before cooking.

Methi or Fenugreek Leaves

Heat a kadhai, add 3 tbsp of oil. Add 1 1/2 tsp of Jeera or Cumin seeds and 1/4 tsp of Turmeric powder.

Tempering for Aloo Methi Sabzi

After the cumin seeds or jeera has roasted and turned brown, add the boiled potatoes. Saute well.

Adding potatoes to the tempering

Now add the washed and drained methi leaves. Mix well. The methi leaves would wilt and reduce in volume. At this stage, do not reduce the heat, else methi would leave all the moisture, making the potatoes soggy.

Methi Leaves

Now, add salt to taste, 1/2 tsp of Red Chilli powder and 1/2 tsp of Garam Masala Powder. Mix well.

Adding spices

Cook the sabzi for couple of minutes so that the masalas coat the leafy greens and the potatoes. Switch off the flame and serve with Rotis, Parathas of your choice.

Aloo Methi Sabzi is ready to eat

Isn’t it an absolutely simple recipe to cook at home? I can guarantee deliciousness for sure. Do try this over the weekend and let me know how it turned out.

Aloo Methi Sabzi with step by step pics
Aloo Methi – No Onion No Garlic Sabzi
Aloo Methi Sabzi

Aloo Methi Sabzi

Aloo Methi Sabzi or Potatoes Fenugreek Leaves Sabzi is an easy to cook, everyday sabzi recipe for lunch as well as lunch box at work with rotis. A No Onion No Garlic recipe, low on masalas and oil, this sabzi tastes well with a simple dal rice or khichdi too. Try this recipe when Methi is in season during winters, in India.
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Course: Main Course
Cuisine: Indian, north indian
Keyword: Aloo Methi Sabzi, aloo recipes, Lunch Box Recipes, Methi recipes, North Indian Sabzi recipe, potato recipes, Vegan Recipe, winter recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups Boiled and cubed Potatoes 1 cup is 200 ml measurement
  • 5 cups Methi Leaves
  • 3 tbsp Oil
  • 1 1/2 tsp Jeera or Cumin Seeds
  • 1/4 tsp Turmeric Powder or Haldi
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Garam Masala Powder
  • Salt to taste

Instructions

  • Boil 5 small size potatoes or use 2 cups (1 cup is 200 ml measurement) roughly chopped boiled potatoes.
  • Take 5 cups of Methi Leaves and give it a good wash under running tap water. Keep aside for the water to drain completely before cooking.
  • Heat a kadhai, add 3 tbsp of oil. Add 1 1/2 tsp of Jeera or Cumin seeds and 1/4 tsp of Turmeric powder.
  • After the cumin seeds or jeera has roasted and turned brown, add the boiled potatoes. Saute well.
  • Now add the washed and drained methi leaves. Mix well. The methi leaves would wilt and reduce in volume. At this stage, do not reduce the heat, else methi would leave all the moisture, making the potatoes soggy.
  • Now, add salt to taste, 1/2 tsp of Red Chilli powder and 1/2 tsp of Garam Masala Powder. Mix well.
  • Cook the sabzi for couple of minutes so that the masalas coat the leafy greens and the potatoes. Switch off the flame and serve with Rotis, Parathas of your choice.

Notes

  • As you can see, I have retained small bits of methi stems along with the leaves. These methi greens were quite tender and hence I have added it to the sabzi as it cooks easily. In case you do not like, please discard the stems and only add the leaves. 
  • You can always modify the recipe by adding more potatoes and / or more methi leaves. It all depends on your taste and preferences. 
  • I do not add salt while cooking potatoes and add the same only towards the end of the recipe here. You can add the same but ensure you add little after the methi leaves have wilted, else you might end up over seasoning the dish. 
  • Kasuri Methi cannot be substituted with fresh methi greens for this recipe. 
  • This is a No Onion No Garlic Recipe – In case you want to add onions and garlic, do so after the jeera or cumin seeds have roasted, saute the chopped garlic and onions until they are slightly golden brown in colour and then add the boiled potatoes. 
  • The recipe is gluten free and vegan. 

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Thank you for visiting

Vidya Narayan

Views: 276

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. I love methi in any form. Looks delicious Vidya.

    1. So do I, thanks Madhavi.

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