Aloo methi and spinach subzi/potato fenugreek greens and spinach

Main Dish
8 servings
45 min
20 min


Number of serving: 8


Aloo/ Potato-1 cooked half way through in a microwave, skinned and cubed

Methi leaves- 1 bunch, washed, separated from the stems.

Palak/Spinach- 2 bunches, washed well, chopped up

Haldi powder-1/2 tspn

Garlic- ½ tspn

Ginger- 1 tspn

Asafoetida- ½ tspn

Chilli powder- ½ tspn

Green chillies- 2 chopped

Onions- 1 chopped fine.

Kasuri Methi(Dried Methi leaves)- 1 tspn

Salt and Oil to taste.


  • Method:
    1. Place a deep skillet or wok on the fire and pour about 2 Tblspn oil.
    2. Add chopped onions and green chillies and sauté well.
    3. Add the Potato cubes and season with asafoetida, Kasuri methi, haldi, chilli powder, garlic, ginger and salt.
    4. Add the fresh methi and spinach leaves and a little oil.
    5. There is no need for additional liquid, since the Spinach or Palak will release water and cook the vegetables.
    6. Stir fry on low fire until all the liquid has evaporated.
    7. Add oil when necessary. The simple sabzi is ready to be served with rotis.


Aloo Methi and Spinach Subzi/Potato Fenugreek greens and Spinach, photo 1Aloo Methi and Spinach Subzi/Potato Fenugreek greens and Spinach, photo 2



Fantastic recipe!!

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