Spiced Potato and Fenugreek Stir-Fry

Name: Spiced Potato and Fenugreek Stir-Fry (Aloo Methi Sabzi)
Cuisine: Indian
Ingredients: 2 tablespoons sunflower or canola oil; 2 tablespoons sunflower or canola oil; 2 cups chopped methi leaves (fenugreek leaves); 2 cups chopped methi leaves (fenugreek leaves); Kosher salt; 1 teaspoon cumin seeds; 2 onions, thinly sliced; 1-inch piece fresh ginger, peeled and finely chopped; 4 cloves garlic, finely chopped; 18 ounces baby potatoes, boiled and peeled; 1 bay leaf, torn in half; 1-inch cinnamon stick, broken; ½ teaspoon turmeric powder; ¼ teaspoon red chili powder; 1 teaspoon amchur (dry mango powder); 1 teaspoon amchur (dry mango powder); ½ teaspoon coriander powder; ½ teaspoon garam masala powder

Aloo Methi Sabzi

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A classic comfort dish from North India, Aloo Methi Sabzi combines soft potatoes with aromatic fresh fenugreek (methi) leaves. Its earthy, slightly bitter methi perfectly complements the tender potatoes—a staple in Punjabi kitchens that brings back warm memories of home cooking.

Ingredients

2 tablespoons sunflower or canola oil
2 cups chopped methi leaves (fenugreek leaves)

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat 1 tablespoon of oil in a saucepan over medium heat; add the chopped methi leaves and sauté until they become soft and wilt down. Sprinkle with salt, to taste. Set aside.

In a separate pan, heat the remaining 1 tablespoon of oil over medium heat; add the cumin seeds and cook until they crackle. Add the onions, ginger, and garlic and sauté until the onions are soft and tender.