Aloo-Methi Stir Fry


Come winter and it is time to revel in methi greens! I had a lovely surprise when a huge bunch flew in from Delhi! Luckily I had baby potatoes on hand and  my Sunday couldn’t have been better. Although I have posted a methi-aloo combo that was with big potatoes and also it had onion and tomato with a different taste and flavor. Comparatively this dish required  more efforts but certainly worth it.


Cleaned and washed methi leaves 1 cup

Baby potatoes ½ kg

Oil 1 tbsp

Cumin seeds 1 tsp

For the spice mix

Turmeric powder ½ tsp

Cumin powder ½ tsp

Red chilli powder 1 tsp

Salt 1 tsp

Tamarind paste/ thick pulp 1 tsp/ 1 tbsp


  • Add a cup of water and  add ½ tsp salt to it and pressure cook the potatoes for three whistles. On cooling peel the potatoes and keep them ready in a shallow bowl. Add the spice mix and tamarind pulp and mix well and let it marinade for 30 minutes.
  • In the meantime cut the cleaned and  thoroughly washed and drained fenugreek leaves.
  • Heat oil in a wok or heavy-bottomed pan and temper with cumin seeds.
  • Transfer the leaves to the wok, add a pinch of salt and saute on low flame for 5 to 7 minutes till the aroma is released.
  • Transfer the potatoes to the pan, cover with a lid, and cook on low flame till done.
  • Serve hot with chapathis or goes well with rice too.


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