Potato Methi/Vendaya Keerai



  • 2 bunch of tender fresh methi leaves (Fenugreek, Vendaya Keerai)
  • 3-4 potatoes
  • 1 green chili chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp turmeric powder (optional)
  • 2 tbsp butter or mustard oil or any good vegetable oil
  • salt


  1. Remove the leaves from the stems of the Methi.
  2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
  3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  4. In a kadhai, heat up the butter or oil.
  5. Add the potatoes first.
  6. Cook the potatoes for 2-3 mins in the butter or oil.
  7. Now add the fenugreek leaves.
  8. Also add the green chili, red chili powder, turmeric powder and salt.
  9. Give a nice stir and let it cook on a medium flame uncovered.
  10. The fenugreek leaves will start to leave water.
  11. Cook for 5 minutes on a medium flame and now lower the flame and cook uncovered.
  12. Keep on checking it after a gap of 2-3 minutes.
  13. If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
  14. When the aloo methi is done, you could add some more butter and mix it with the veggies.
  15. Serve the Aloo Methi with parathas, rotis or rice-dal combo.


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