Sindhi Aloo Methi

 · 1 min · Pallavi Varandani


  • 4 medium-sized potatoes, peeled and chopped into small cubes
  • 2 cups fresh fenugreek leaves (methi), washed and chopped
  • 1 onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt, to taste
  • Oil, for cooking


  1. Heat 2-3 tablespoons of oil in a pan over medium heat. Add the cumin and mustard seeds and let them splutter.
  2. Add the chopped onions and garlic to the pan and sauté until the onions turn translucent.
  3. Add the chopped potatoes to the pan and stir well. Add turmeric powder, red chilli powder, and salt to taste. Mix everything well and cook for 2-3 minutes.
  4. Reduce the heat to low, cover the pan and let the potatoes cook for 5-7 minutes, or until they are tender.
  5. Add the chopped fenugreek leaves to the pan and mix well. Let everything cook for 5-7 minutes.
  6. Check the seasoning and adjust as needed. Serve hot with roti or rice.
  7. Enjoy your delicious Sindhi Aloo Methi!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!