Meatless Monday Special : Aloo Methi


The first time we read about Meatless Monday was on our blogger friend- Sonal’s blog at SimplyVegeterian777. As the name suggests she writes great vegetarian recipes which includes everything from curries, soups, breads to desserts! So her blog led us to the Meatless Monday initiative. It is an international campaign that encourages people to not eat meat on Mondays. The idea is to start your week on a healthy note and to “detoxify” yourself from the unhealthy weekend that you had. 🙂 Without preaching too much about this as we believe – “to each his/her own”, you can read more about Meatless Monday here.

So, here is our first Meatless Monday recipe- Aloo Methi. Aloo means potato and Methi is fenugreek leaves in Hindi. This is a very popular Indian vegetable served in most Indian households especially in winters that’s when methi is in season. Methi is also very very healthy and rich in vitamins and minerals too! N and I both love methi but had never attempted to make it ourselves- we only had it regularly when we lived at home and that’d been a while.

So one day we bought a bunch of methi from our local Indian store and I decided to make it for lunch. Now, I have a confession to make- I didn’t know if I was to chop the methi or just take the leaves off the bunch. It was the middle of the night in India and I couldn’t ask my mum either. So I tried chopping it with the biggest knife we had but no luck. You won’t believe this and would probably laugh when I tell you that I googled on how to chop/ use methi! And that’s when I got to know that we are supposed to take each leaf out of the bunch. Phew! It’s bit of work but I think absolutely worth it if you have the time to use fresh fenugreek leaves. Since then there has been no looking back- I now master the art of preparing aloo methi! 🙂  

And here is how I make it-

Meatless Monday Special : Aloo Methi

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 servings


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon chopped ginger
  • 1 medium potato, peeled and chopped in ½ inch cubes
  • ½ of a medium onion, chopped
  • 2 teaspoons chopped garlic
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • 1 ½ teaspoon garam masala
  • 1 teaspoon dry mango powder (amchoor)
  • 1-1 ½ teaspoon salt
  • 3 cups methi/ fenugreek leaves (which are usually leaves from one bunch of methi/ fenugreek)
  • 1 green chili finely chopped


  1. In a pan on low heat, add one tablespoon oil and cumin seeds and allow the cumin seeds to flutter.
  2. Next, add in the ginger and potatoes and sauté them on medium heat for about 7-8 minutes, until the potatoes brown slightly. Stir this occasionally.
  3. Next, add in the onions and garlic and sauté for about 2-3 minutes until the onions turn translucent.
  4. Then add in the turmeric powder, coriander powder, red chilli powder, garam masala and salt and mix well.
  5. Next, add in the remaining one tablespoon oil together with the methi leaves and green chilli and mix well. After about 5-7 minutes add in amchoor and mix well.
  6. Allow this to cook on medium heat, stirring occasionally, for about 12-15 minutes. If it gets too dry, add a few splashes to water.
  7. Once the methi has completely cooked it’ll turn slightly dark in color and at this time the potatoes should also be tender. Your aloo methi is done and ready to be served hot with fresh chapatti’s or rice and enjoy!




  1. Nice recipe for a delicious dish. Will try!

  2. I love this dish. Yours looks fabulous! Will have to try this some day.

  3. This looks perfect! Love, love it! 🙂 To make a similar confession, I shy away from using methi because of the tedious process of leaf removal.. but when I do bring it and make something, its always worth the effort.

  4. This looks fantastic!! Beautiful pictures as always!! Love it, must try it. I need yet to add an Indian recipe to my blog!! I really do love Indian food so much, especially the spices!! Thanks for this great recipe!

  5. Earlier when I replied to your post..that was a hurried reply…..but I knew what was happening so I had to come back to your post and congratulate you big time for this post. It’s wonderful that you are following the lead of meatless Mondays. I agree with you….Mondays need it be vegetarian or rather vegan…that too raw vegan…after all that over indulgence with food that we do over the weekend..darn!
    Great work Aditi and Nikhil. Thanks for tagging me :). Congratulations in being the blogger on meatless. Mondays now :).
    BTW, whenever you are on this side of the town…just holler!

    • Thanks, Sonal. Had we not seen it on your blog we would have probably not implemented it, although most of our meals are vegetarian. This is an added incentive and motivation to eat healthier esp After the weekend binging!

      Also, just hoping that the weather gets better soon so we can venture out more and come by your side of the town! 🙂

  6. I go along with indian food/ingredients, I’ve never tried methi before… I’ll try to find it … in case I won’t find it, could you suggest another vegetable able to replace it?

    • If you don’t find fresh fenugreek leaves you should find frozen ones at your local indian store and if you can’t find that either, then good old spinach will be good too. Fenugreek leaves have a very distinct flavor so this recipe would taste best with methi. Tell us how it goes!

  7. Mmm….that looks good, and this coming from a carnivore! 🙂 Actually, I quite enjoy vegetarian meals, so does my daughter. And guess what? I know what methi is and has seen it sold in the stores, just haven’t tried it yet. It’s time!

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