Aloo Methi Sabji | Alu Methi | आलू मेथी की सब्जी (No Onion No Garlic Version)

Fresh methi and peas are inseparable in winter and it shows itself in various recipes until the stocks last.

Growing up, aloo methi was one of my favorite curries and this was one which I learnt to make during my early days of cooking.

As I have mentioned in many of my posts, amma would dish out hot fulkas and serve me and dad this delicious aloo methi ,fulkas and thick yogurt /dahi .

This aloo methi recipe is very very simple and even beginners can easily make it with just the basic spices available in the pantry.
There are just a few tips and tricks to keep in mind so that the curry doesn't turn very bitter. Cooking the methi for a long times steeps in the bitterness into the curry. So the key is we cook the potatoes ,tomatoes,peas along with the spices and once they are well cooked ,add in these chopped methi leaves to the curry and cook for just a few minutes till the raw flavor is lost and there you are with a lip smacking Aloo Methi Mutter .
The wonderful taste and aroma of sauteed methi leaves with cumin seeds takes the entire dish to a whole new level. People who dislike methi for its bitterness will start loving methi if you prepare it this way.

As the recipe does not use any over powering masalas ,even the elderly who refrain from masala based gravies due to age and digestion issues can enjoy this simple and humble sabji with hot fulkas. You can also pair it with Methi Theplas or Jeera Rice or the ever loved Dal Rice .If making for a diabetic patient, you can skip the potatoes and use only peas, tomatoes and fenugreek leaves .

This is a No Onion No Garlic recipe, so you can even make it for lunch/dinner get togethers during any kind of Pooja or Satsang.

If you like this fresh fenugreek /methi recipe ,here is a list of some delicious winter recipes with methi

• Methi Theplas
• Methi Pakoras
• Methi na Gota
• Methi Puri
• Methi Dal

Originally ,I had posted this recipe in 2017 ,now after almost 8 years (June 2025) ,I have given the Alu methi recipe a makeover with some new recipe links ,photos and some minor changes to the recipe which I mastered over the years. 

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Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

Ingredients

2 medium sized potatoes
2 cups packed finely chopped methi leaves
2 medium tomatoes chopped
1/2 cup peas ( frozen / fresh)
1 tsp jeera
2 cloves
1 small stick cinnamon
1 tsp finely chopped ginger
1 tsp red chilli powder
2 tsp dhania/coriander powder
1/2 tsp haldi / turmeric  powder
1 tsp garam masala powder
2 tsp oil
salt to taste

Method

• Peel the potatoes and cut them into medium sized cubes soak in water for 10 mins. Drain and keep aside.

• In a kadai ,pressure pan or IP ,heat the oil, splutter the jeera, cinnamon and cloves.

• Add  the tomatoes and sauté it with some salt.

• Add the haldi ,red chili and dhania powders to the tomatoes and cook until tomatoes turn soft and mushy .

• Add the chopped potatoes, peas & half cup water ,mix well. Cook until the potatoes turn soft and tender , alternatively you can pressure cook for 2 whistles if using pressure pan/cooker or IP.

• Once the potatoes are cooked add the chopped methi leaves and mix it with the garam masala.

• Adjust the salt if needed , add 1 tsp of sugar cook for a few minutes till the raw flavor of methi is lost.

• Turn off and garnish with fresh coriander and a small blob of butter . The butter adds a lot of taste and flavor to the gravy.

• Serve hot with your choice of roti , fulkas ,jeera rice .