Methi Potato Sabzi
A rustic, homestyle dry sabzi where tender potatoes meet the pleasantly bitter bite of fresh fenugreek leaves. Lightly spiced with cumin, turmeric, and a touch of chili, this dish comes together in 25 minutes and pairs beautifully with roti or dal-chawal for a comforting weekday meal.
For 4 servings
- prep
Prep the potatoes and fenugreek leaves.
Peel the potatoes and cut them into 1-inch cubes. Wash the fenugreek leaves thoroughly in several changes of water, drain well, and roughly chop. Keep both ready.
TIPSoak potatoes in water for 5 minutes if not using immediately to prevent discoloration. - temper · ~2 min
Temper the cumin seeds.
1.Heat oil in a heavy-bottomed kadhai or pan over medium heat.2.Add cumin seeds and let them crackle and turn aromatic (30 sec).3.Add chopped garlic and slit green chilies. Sauté until garlic is golden (1 min).TIPDon't rush the garlic — golden not burnt is the sweet spot that builds the base flavor. - saute · ~10 min
Sauté the potatoes with spices.
1.Add the potato cubes to the pan and stir well to coat with oil.2.Sprinkle turmeric powder, red chili powder, coriander powder, and salt.3.Mix well, cover the pan, and cook on low heat for 8-10 minutes, stirring once halfway.TIPKeep the heat low and the lid on so the potatoes steam-cook in their own moisture. - saute · ~7 min
Add the fenugreek leaves and finish cooking.
1.Add the chopped fenugreek leaves to the partially cooked potatoes.2.Stir everything together and cook uncovered for 5-7 minutes on medium heat.3.Cook until the leaves wilt completely, the potatoes are tender, and any moisture evaporates.TIPCooking uncovered at this stage drives off excess moisture and intensifies the methi flavor. - garnish
Finish with lemon juice and serve hot.
Turn off the heat, squeeze fresh lemon juice over the sabzi, and give it a final gentle toss. Transfer to a serving bowl and serve immediately with hot rotis or parathas.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chopped potatoes in water to prevent browning while you prep the methi.
- 2Wash fenugreek leaves in multiple changes of water to remove all grit and reduce bitterness.
- 3Cook potatoes covered on low heat so they steam-tender without sticking or burning.
- 4Cooking uncovered after adding methi helps evaporate moisture and deepens the flavor.
- 5Add salt only after potatoes are partially cooked to avoid tough, unevenly cooked potatoes.
- 6Squeeze lemon juice just before serving to brighten the dish and balance bitterness.
- 7Let the sabzi rest for 2 minutes after cooking so flavors meld without losing texture.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no dairy is used. Ensure oil is plant-based, and it's ready for a vegan diet.
gluten freeGluten-free
Naturally gluten-free; just double-check that your spice powders (especially coriander powder) are certified gluten-free if needed.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; add a splash of water when sautéing garlic if needed, though texture will be slightly less crisp.
with onion tomatoWith onion-tomato
Add 1 finely chopped onion after cumin seeds and 1 chopped tomato after garlic for a more gravy-like sabzi, cooking until soft before adding potatoes.
Why this is on our healthy list.
Rich in Dietary Fiber
Potatoes with skin and fenugreek leaves both provide fiber that supports digestion and helps maintain steady energy levels.
Good Source of Vitamin A
Fresh fenugreek leaves are high in beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Iron from Fenugreek Leaves
Methi leaves contain non-heme iron, important for oxygen transport in the blood; pairing with vitamin C from lemon juice boosts absorption.
Low in Saturated Fat
Using just 2 tablespoons of oil keeps this sabzi low in saturated fat, making it a heart-friendly side dish.
Natural Anti-Inflammatory Spices
Turmeric and cumin in this recipe contain compounds like curcumin and cuminaldehyde, known for their anti-inflammatory properties.
Frequently asked questions
Yes, but use only 2-3 tablespoons of dried kasuri methi. Crush it in your palm before adding, and reduce cooking time to 2-3 minutes since it rehydrates quickly.
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