Winter is a great season for greens and when JF saw some vibrant fresh methi (fenugreek) leaves at the grocery, he couldn’t resist buying some. Then I have to decide what to cook with them! There are a lot of tasty dishes using methi. This is a really simple one.

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 3 cloves garlic, chopped
  • 1/2 red onion chopped
  • 2 med. potatoes, chopped
  • 1 bunch of methi leaves, plucked (depending on your size of bunch or how much methi you want to add)
  • 1/4 tsp turmeric powder
  • red chili powder to taste
  • salt to taste
  • 1 TBS dried kasoori methi (optional)

Heat oil and pop the mustard seeds, cumin seeds, then urad dal. Add the garlic and onion and cook till translucent. Add the potatoes and cover to cook for a few minutes. When the potatoes are half cooked, add the chopped methi leaves, spices, salt, and a sprinkle of water (! TBS or less) put the lid back on and continue to cook until the potatoes are done. It should not be watery.

I am sending this to CompleteMyThali- Subji Event hosted by PJ at Seduce your Tastebuds and started by Jagruti

and to Veggie/Fruit of the month: Potato hosted by Divya at Dil Se and started by Priya

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Comments on: "Methi Aloo Sabji(potatoes with fenugreek leaves)" (6)

  1. Methi aloo subji sounds delicious, I make them when I get fresh leaves.

  2. i agree this sabji is a favourite of mine too ! i am unable to see pic of your post though !

  3. Mehti aloo sabji,one of favourite combo in sabji..

  4. ohoh, what a great recipe! this is one of my favourite dish! I can’t find fresh methi here, so usually grow methi on my balcony 🙂

  5. This sounds healthy, delicious, and flavorful! Love the spices in there!

  6. OOps, I dont know why the pic wasn’t showing up.
    Thanks for the comments!

    Sweet Artichoke, I also used to grow it in a pot, then somehow it died (maybe I forgot to water it!). Will try again when winter is over. 🙂

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