This aloo methi is salty, spicy, savory and full of flavor!
You will love this super simple recipe for aloo methi. You can have it on your plate in literally 10 minutes and most of that time is spent hands-off. This is why I love my instant pot, because I can make fabulous food in a fraction of the time it’d normally take.
This recipe for Punjabi aloo methi is so tasty! It has a chatpata (tangy) flavor thanks to the dried mango powder (amchur) and the black salt (kala namak). Serve this side dish with Indian flatbread like roti or naan and you will be in for such a treat!
Aloo methi is a dry vegetable dish featuring potatoes and fenugreek leaves. My recipe calls for dried fenugreek leaves, also known as kasoori methi, which is easily found at your local Indian grocery store or online. In fact, you may already have this ingredient if you’ve tried my popular butter chicken recipe. Just a pinch of this stuff transforms butter chicken into a restaurant-quality dish. It’s magical. Well, this recipe for aloo methi features kasoori methi as a main ingredient so there is quite a bit of it in the recipe! If you love the flavor of kasoori methi then you will love this dish for aloo methi!
My mom recently threw an Easter party for my son while my husband and I were out of town for a wedding. At the party, she served lemon rice and chicken bhuna and she also served this aloo methi. We weren’t at the party but we got to enjoy her aloo methi when we came back home after a long day of travel and oh my goodness, it was love at first bite!
I told her I HAD to have the recipe to share on my blog with you. It was the tastiest aloo methi I’ve ever had! Unfortunately, those of us with Indian parents know that they never measure ingredients…. like, ever. I was determined to recreate my mama’s fabulous aloo methi, so with a list of the ingredients in hand, I set out to experiment. And I did it! This is as good as my mama’s aloo methi and I consider that a huge success.
What I love about aloo methi is that it’s so easy to make – especially when you have my onion masala prepared. Having masala ready to go makes this dish an almost dump and go recipe. I say almost because you still have to brown the cumin seeds and mustard seeds in hot oil for the best flavor.
If you’re not familiar with my Indian Onion Masala Series then you have to check it out! As part of the series, I share recipes that call for exact amounts of onion masala.
Click on the graphic below to find out how to make onion masala, how to store it and to find other recipes that call for it.
If you’ve never used black salt before, you’re in for a surprise. When you add it to the instant pot, you might be like whoa – this stuff smells strong. It is pungent – cooking the black salt will remove some of that sulfurous odor. My husband doesn’t like black salt on it’s own but he loves this aloo methi. I personally love black salt (I used to sprinkle it into my coca-cola as a kid lol… anyone else do that?). Anyway, my point is – the sulfurous smell will definitely mellow out once the dish is done.
Serve this aloo methi with a saucy curry (like the goat curry pictured below) or dal and a side of Indian flatbread like chapati/roti or naan. Then definitely come back here and leave me a comment letting me know what you think! 🙂
Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)
Print Recipe
Pin RecipeIngredients
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 ½ pounds (unpeeled) baby potatoes, cut in half
Spices
- 1 ¼ teaspoon salt, adjust to taste*
- 1 teaspoon amchur (dried mango powder)
- 1 teaspoon kala namak (black salt)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ cup (frozen or thawed) onion masala
- ¼ cup water
Instructions
- Press sauté and add oil to the pot. Once the oil is hot, add the cumin and mustard seeds. When the cumin begins to brown, add the potatoes and spices and mix well.
- Add the onion masala and water to the pot.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Quick release pressure.
- Add the dried fenugreek leaves to the pot and mix well. The leaves will absorb any remaining liquid in the pot.
Notes
- *This dish is meant to be salty (due to the salt and black salt). The salt balances the bitterness from the methi. Feel free to adjust the salt to your taste.
- If you don’t have baby potatoes, you can just chop potatoes into 1-inch pieces.
- I typically buy baby potatoes from trader joe’s but they should have them at most grocery stores.
- This recipe is part of my onion masala series – be sure to check it out!
Cant wait to try this!
Can’t wait to hear what you think Maneesha!
Hi Ashley! We loved this dish last night! I love the chatpata flavor and the taste that the kasoori methi gives to this dish; I’ve always added kasooori methi to meats and to paneer dishes, but never to potatoes! This recipe is so quick, easy, and so flavorful! It paired very well with daal and rice! You’re absolutely right about Indian parents not measuring ingredients – that’s how my mother and grandmother taught me to cook! “Just add some salt, turmeric, you know, just like that..” haha I loved this dish! Will definitely make this again!
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Maneesha, I am so happy to hear that you liked the aloo methi!! Thanks for leaving a comment here on the blog and also for sharing on IG – I really appreciate it! 🙂
My pleasure! I love love love your recipes, and I love cooking and sharing recipes <3
Hi Ashley! Any substitute for the onion masala? I just had my hair done but want to make this LOL
Made Methi Aloo last night with Mustard oil. Came out good. Left over making stuffed parantha!!
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That’s awesome! Happy to hear that, Priya 🙂
Absolutely delicious…would love to know how to double the recipe without screwing up the flavor…definitely a home run and family favorite! …we had this as a side dish with your basic dal recipe. great comfort food for all!
Radhika, thank you! I’m so glad you liked it 🙂 I haven’t tried doubling it but I’d think it’d turn out just fine if you do 🙂 I’d suggest doubling all the ingredients but keeping the cook time the same. If you try this, let me know how it goes!
This is the MOST AMAZING potatoes you will ever eat. I’m not Indian, so I’m not familiar with “chatpata” flavor but there is a distinct and amazing flavor to these potatoes. And with the onion masala, this is SO easy and fast to make. You have to buy some specialty ingredients but so what? You’ll be using them over and over once you discover these magical potatoes.
Ashley: Chinese moms are the same. No measurements! Just a little of this, a little of that, eyeball and squint.
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Kathy, thank you so much for the kind words!! I’m so happy to read your review of this recipe 🙂
This is the first recipe I made after making a batch of onion masala. Great favor and I will make again. Can’t wait to make more dishes with onion masala. Thanks!
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Jen, so happy to hear that! Can’t wait to hear what you think of any other recipes you try using the onion masala 🙂
What if you don’t have an Instant Pot? What’s the best way to prepare these? Can you boil the potatoes and finish them in the pan with the other ingredients?
Melissa, yes you can definitely do that 🙂 Let me know how it goes!
toooooo much fenugreek. I measured everything including using a scale, either needs more potatoes or less fenugreek. Edible but not enjoyable as-is to me, I had to mix it with some rice to “dilute” the massive amount of fenugreek.
At least I have plenty of onion masala left over to make other recipes now!
Drew, thanks for your review. It’s definitely an acquired taste if you are not used to eating methi. Hope you enjoy the other onion masala recipes!
you know i just figured out the “1 cup” measure i used for the methi was actually 1.25 cups. it did seem like there was way more methi in the food I was looking at on my plate than the pictures on your site. I’ll try it again someday! Next i am going to make the baingan bharta recipe, I’m going to add an onion masala cube or two to it.
Thx 4 recipe
Tips on substituting onion masala with fresh ingredients ?
Love all your recipes I have tried so far! You are definitely my go to site and I tell my friends about your site! Thanks
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Lygia, thank you!! I’m so happy to hear that 🙂 I appreciate you telling your friends about my blog!
My mom suggested I give the instant pot a chance to make my busy life easier. I found your website and started using the instant pot by making the onion masala paste. OMG! I was amazed. I tried a few more recipes using the onion masala and I am truly impressed with your detailed recipes and how they turn out. Thank you so much for sharing your recipes and making my life a little more easier.
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Nithya, I’m so glad you found my site and are making my onion masala recipes!! Thanks for letting me know how they are turning out for you 🙂 I’m so happy to hear that you’re liking them!
i love aaloo methi sabji and But you have different ways to make potato fenugreek’s and I love it and I will try to make such an observation see how it is made
Finally tried this recipe after getting my hands on black salt. It was as flavourful as I had hoped. Thanks Ashley for another winner in the onion masala series! Can’t wait to make this for my friends and family!
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Carey, I’m so happy to hear that you made and liked this! Thanks for letting me know how the aloo methi turned out for you 🙂
Have tried a number of your recipes, and all have been wonderful. BUT it’s misleading to to list the dried fenugreek under spices, if it’s not to be added when the recipe instructs “add potatoes and spices”. I’m sure it will be delicious, but I won’t know until three minutes from now. That being said, your Chana Masala provoked a feeding frenzy at a recent dinner party. Keep up the good work!
Thanks John! That’s why I listed the dried fenugreek at the end of the ingredients list – since it’s not called for until the very end… confused about why you are seeing it listed under the spice section? If you can send a screen shot I’d greatly appreciate it – my email is [email protected] Thank you!
Thank you Ashley for your recipes. Everything I have made is great. I was a bit worried about the amount of methi, so I did decrease to 2/3 cup. My husband and I love the dish. Unfortunately did not have black salt, so will just have to make it again when I get some!
Bev, that’s great to hear! Do make it again with the black salt and let me know what you think! 🙂
Making this again tomorrow, for my brother who is visiting from out of town. Cannot believe how delish it is when it takes so little time and effort! Definitely a keeper of a recipe! Thank you, and keep them coming!!
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Jen, I’m so glad you like this recipe so much! I hope your bro loves it too! 🙂
How would you make it with fresh methi leaves?
Ashley I am a newbie to Indian cooking. I love Indian food, but always thought of it as “don’t try this at home” stuff, even though I consider myself a pretty competent cook. The purchase of an Instant Pot and your site has changed all that! Today I finally made the Onion Masala, and was so excited to use it, I took the little bag of fingerling potatoes that I really needed to use up and adapted your recipe. I didn’t have black mustard seeds, or mango powder, or black salt so I subbed in yellow mustard seeds, some lemon peel and pepper rub that I had in the cabinet, and regular sea salt. Even though I’m sure it’s nowhere near as good as your original recipe, IT IS AMAZING. I’m going to try it with cauliflower and peas as soon as I get to the store! This is definitely going into my regular rotation. My family thanks you!
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Tracy, that’s so awesome to hear! I’m so glad you’re trying my recipes 🙂 And love that you were able to adapt it and it turned out so well!
Hi there, I have not made your onion masala but would like to try this recipe. Can I make the onion masala fresh for just this dish (if yes, what are the measurements) or how can I substitute?
I followed the directions but the first time I tried it, my instant pot did not build up enough pressure to cook the potatoes. I added another 1/2 cup of water and cooked for another 4 minutes. That did the trick!
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