Dhaba Style Aloo Methi ki Sabzi | Aloo Methi Recipe

Aloo methi dhaba style
Dhaba style aloo methi | Aloo Methi Recipe – Aloo methi ki sabzi is a simple, healthy recipe prepared mainly with potato/aloo and fresh fenugreek leaves/methi.

Winter is the time when fresh methi leaves are found in the market. The tender aromatic leaves are used in cooking. This recipe is very popular in the Punjab region. But with time it gains its popularity in other parts of the country. Now it is must in the menu of any restaurants or roadside dhabas.

Methi leaves are the warehouse of fiber and valuable nutrients and are good for diabetic, constipation and people with a liver problem. Due to its high nutritional value, it is always advisable to add this leafy vegetable in our regular diet.
Though some people don’t like the bitter taste of methi. If that is the case, then just mix some salt to the methi leaves and set aside for 10 minutes. After that squeeze, the methi leaves to discard all the bitter water and use it. Even I will suggest not to chop the leaves unless you are in hurry. Just pluck all the leaves and use that.

The dhaba style aloo methi pairs best with plain rice, jeera rice or even roti.   

Let me know your thoughts about this dhaba style aloo methi in the comment section below. Also, you can connect with me on Instagram, Facebook, Pinterest, and Twitter.


  • 3 medium size, potatoes
  • 250 grams fresh methi shak/fenugreek leaves with stalk
  • 1 medium size, onion chopped
  • 8 garlic cloves, finely chopped
  • 1 dry red chili 
  • 1 green chili, chopped
  • 2 tablespoons cooking oil
  • 1 tablespoon ghee/clarified butter(optional)
  • 1 pinch hing/asafoetida
  • 1/6 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 teaspoon lime juice


  • Wash the potatoes properly. Then peel and cut into small size cubes.
  • Pluck the methi/fenugreek leaves. Wash with running water. Then squeeze excess water and set aside.
  • Heat oil and ghee together in a pan. Add cumin seeds, dry red chili, hing/asafoetida, and finely chopped garlic.
  • Stir for some seconds. Then add chopped onion, chopped green chili. Saute until the onions change color.
  • Add potato cubes, turmeric powder, and chili powder. Stir to mix.
  • Cover the lid and cook for 2 minutes over a medium to low flame.
  • Add salt, cumin and coriander powder. Again cover and cook until 80% done.
  • Add methi leaves and stir well. Cover and cook for 4-5 minutes.
  • Then stir continuously over a high flame for a minute until the sabzi becomes almost dry.
  • Once done, sprinkle some lime juice. Then mix well.
  • Turn off the flame and serve hot.

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Dhaba style aloo methi ki sabzi

2 Replies to “Dhaba Style Aloo Methi ki Sabzi | Aloo Methi Recipe

  1. Hi, I tried the recipe and it was nice. Just 1 comment, chilli powder is listed in the ingredients but the method does not mention it. When should it be added?

    1. Thanks so much for the feedback and sorry for the inconvenience caused. Just edited the post. The chili powder and turmeric powder should be added at the same time while frying the potatoes.

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