DISH RESEARCH · Dish
Methi aloo
Also known as: Methi aloo, homemade
Punjabi dry sabzi of potatoes and fresh fenugreek leaves with mustard oil, chilli and garlic.
About Methi aloo
Aloo Methi is a Punjabi dry sabzi built around potatoes and fresh fenugreek leaves. This profile follows Dassana Amit's minimal-spice family version, using the recipe's garlic option in place of asafoetida.
Fenugreek contributes a distinctive earthy bitterness that is softened by tender, mildly sweet potatoes. Mustard oil adds pungency, while green chilli and garlic keep the seasoning direct and lively.
Small golden potato pieces sit among wilted dark-green fenugreek leaves in a dry, lightly glossy mixture. The potatoes are tender with lightly crisp edges and the greens cling closely to them.
Allergens in this recipe
Contains: Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Methi aloo
Dassana Amit's Punjabi-style Aloo Methi with garlic.
- Fresh fenugreek leavesEarthy green base
- PotatoesTender vegetable base
- Green chilliFresh heat
- Mustard oilPungent cooking medium
- GarlicAromatic seasoning
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh fenugreek leaves:
- Potatoes:
- Green chilli:
- Mustard oil: . Named mustard-derived oil; no refining exemption or protein-absence assertion
- Garlic: . The source explicitly gives crushed garlic as the alternative to asafoetida; this profile fixes that garlic version
- Salt:
Origins & food traditions
Indian recipe author Dassana Amit identifies aloo methi as a classic Punjabi side dish and supplies this complete minimal-spice family recipe; Indian-born chef Romy Gill independently documents aloo methi as a potato dish spiced with fresh fenugreek.
Countries
- India
Cuisines & regions
- Indian Cuisine
- Punjabi Cuisine