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Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)

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This aloo methi is salty, spicy, savory and full of flavor!

instant pot aloo methi

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, 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 the 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!

instant pot 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 I set out to experiment with a list of the ingredients in hand. And I did it! This is as good as my mama’s aloo methi, and I consider that a huge success.

I love about aloo methi because 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.

Indian Cooking 101

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 its 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. 

instant pot aloo methi

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! 🙂 

A review of the rotimatic - roti making machine

Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)

instant pot aloo methi

Instant Pot Aloo Methi (Potatoes with Fenugreek Leaves)

4.97 from 27 reviews
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Ingredients
 

Spices

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!
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instant pot aloo methi

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Lani says

    5 stars
    Made this on the stovetop and substituted lemon juice at the end for the mango powder. Sooooooo good, wow. I absolutely love the flavor profile of fenugreek and this was a lovely and easy way to make herbed potatoes.

    Reply

  2. Nidhi says

    5 stars
    Hi Ashley,

    I tried making this recipe today and it turned out just awesome. My husband loved it too.

    You have explained the steps very well. Thank you for sharing the recipe. I am now going to try and make chocolate fudge using your recipe for my daughters 😊 Thank you once again.

    Reply

  3. Kiran says

    5 stars
    This is now one of my husbands favourite potato curries. We’ve made it a few times and planning to try it with fresh methi next time to see how it turns out. Really tasty. Thank you for sharing.

    Reply

  4. Meher Makda says

    Hi Ashley, if one doesn’t make the onion masala beforehand, would you be able to say how much to add of each of the items that go in the onion masala? Thank you!

    Reply

  5. Chris says

    5 stars
    OMG – amazing recipe!

    Have made this recipe a few times now and always turns out!

    I don’t have a instant pot (we call them pressure cookers in Australia) but I just add a little more water when the water level gets low. I slow cook through for about 30 mins (or at least when the potato is done).

    Absolutely love your pre-made onion masala, I will now try your corn dish with it!

    Thank you for your vision on Indian food. I have cooked Indian for ages but I love this new method of cooking it!

    Cheers from Melbourne, Australia.

    Chris.

    Reply

  6. Esther says

    Hi Ashley, I love all your recipes. When I teach my son, the one that’s hard is that the powdered spices you mention together, I wish you would add next to the ingredient (keep separate). For example today, my son added the entire fenugreek upfront, so it’s already in the IP now. Anyway, will see how it turns out. Because later he reads “add fenugreek” oops too late.

    Reply

  7. jayesh says

    5 stars
    I have to say. This is better than my mom’s Aloo Methi. This is my favorite pot luck recipe now.

    I just changed one thing. I used pot in pot, and added 2 cups of water in the main pot. I wasn’t sure 1/2 cup of water would build enough pressure.

    Reply

  8. Julie says

    I love this dish so much! So easy, and so delicious. I parboil the potatoes first because mine are never done in the 4 mins. I use a full cup of onion masala because I like it with a bit more sauce. I then also double the black salt and amchur which really gives a huge amount of that chatpata flavor! I really don’t make potatoes any other way now.

    Reply

  9. Vidya says

    These potatoes are delectable! I had some russet potatoes to use up and this was PERFECT! The amchur powder is EVERYTHING!
    Have you ever tried this recipe as an oven roasted aloo method? I think I’m going to attempt that. It would be convenient when I want to make something else in the IP at the same time.
    Thanks!!!!

    Reply

  11. Gore says

    5 stars
    I was a bit unsure about this recipe, with the large amount of fenugreek and the strange sounding black salt. But I have to say – it’s one of my favourite things I’ve made from your website. It’s so tasty! I made it as a side dish for a curry, but I think I could happily eat a big plateful of this just on its own!

    Reply

  12. Peggy says

    The black salt came as large chunks in my Indian spice store. I had the grate it. I guess I could have hammered a rock and pulverized it. Does it ever come as small flakes?
    The recipe is cooking now. Can’t wait to try it!

    Reply

  14. Angelia says

    5 stars
    This recipe is absolutely delicious. I am making this again with a vegetarian meal, can you suggest what veggie dish will go good with this? Thank you!

    Reply

  15. Toni says

    4 stars
    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!

    Reply

  16. Sim says

    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?

    Reply

  17. Tracy Poe says

    5 stars
    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!

    Reply

  19. Jen says

    5 stars
    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!!

    Reply

  20. Bev Ryan says

    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!

    Reply

  21. John Niehaus says

    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!

    Reply

    • My Heart Beets says

      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!

      Reply

  22. Carey Letts says

    5 stars
    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!

    Reply

  23. jaya says

    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

    Reply

  24. Nithya Achar says

    5 stars
    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.

    Reply

    • My Heart Beets says

      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!

      Reply

  25. Lygia says

    5 stars
    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

    Reply

  27. Drew Peacock says

    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!

    Reply

      • Drew Peacock says

        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.

        Reply

      • drew peacock says

        finally made it again with the right amount of methi, much better! Has it really been 3 years since I last tried this?!

        Reply

  28. melissa says

    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?

    Reply

  29. Jen says

    5 stars
    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!

    Reply

  30. Kathy says

    5 stars
    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.

    Reply

  31. Radhika chinoy says

    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!

    Reply

    • My Heart Beets says

      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!

      Reply

    • Shabana says

      5 stars
      I made this and it tastes amazing, thank you! I have a question, if I was to make half the amount, does the cooking time change?

      Reply

  34. Maneesha says

    5 stars
    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!

    Reply
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