Aloo Methi (Potato and Fenugreek leaves curry) – No Onion, No garlic recipe (Vegan Thursday)

29th May, 2013

Recently I came across an event called the Tried and Tasted, in which we had to try out recipes from a particular given blog and post about that. This month’s chosen blog is Maayeka, which happens to be one of my very favorite blog. I have tried many recipes of her in the past. Maayeka is my ultimate stop to get recipes with no onion and no garlic. There are many occasions during which we do not consume onion or garlic in the family. Trying out recipes from maayeka has truly made me believe that recipes still could taste awesome without the addition of onions or garlic.

I still had a bunch of methi leaves in my refrigerator after making Menthiya keerai sambhar last week. I wanted to make the aloo methi subzi and I did not want to use onions or garlic. I have a recipe of aloo methi in the blog that I made using dry methi leaves (kasoori methi). This recipe from maayeka caught my eyes and it turned out awesome. I usually sauté the methi leaves, that causes it to change color, but this recipe did not call for sautéing the methi leaves. I loved the bright green color of the methi and the simplicity of the spices used in the recipes.

Preparation time – 10 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients – (serves 4)

  • Potatoes – 4 large (chopped)
  • Methi/fenugreek leaves – 1 big bunch (approx 2 cups chopped)
  • Tomato – 1 (chopped)
  • Turmeric powder – ½ tsp
  • Cumin seeds – 1 tsp
  • Green chilies – 2 (chopped)
  • Red chili powder – ½ tsp
  • Amchur powder/dry mango powder – 1 tsp
  • Oil – 2 tbsp
  • Salt – to taste

Procedure –


  • Clean the fenugreek leaves and separate the leaves from the large stem. Having few smaller stems is alright. Chop the leaves finely and keep aside.
  • Peel the potatoes and chop it into medium (1 inch) cubes.
  • In a large pan, heat the oil and add the cumin seeds. Once the seeds sputter, add turmeric powder, chopped potatoes and salt.
  • Cook covered over medium heat until the potatoes are half cooked. There is no need to add any water. The potatoes would cook in the steam.
  • Once the potatoes are half cooked, add the chopped methi leaves and chopped tomatoes. Mix well, cover and cook again in low heat until the vegetables are almost cooked. Make sure that you stir the curry in between to avoid sticking at the bottom of the pan.
  • Once the vegetables are almost cooked, add the chili powder and amchur powder and mix well again. Cook for 2-3 mins and then take it off the flame.
  • Serve with rotis, parathas or rice!

Sending this recipe to

Vegan Thursdays 

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Sending this recipe to SYS – W

Tried and tasted event hosted by The big sweet tooth and Kitchen chronicles

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