Easy Methi Aloo/ Sauteed Potato & fenugreek leaves

Methi Aloo Fry

Easy Methi Aloo/ Sauteed Potato & Fenugreek Leaves

Methi Aloo is an easy and healthy dish which is taken as main dish or as sides. I have prepared this dish in exactly 5 minutes cooking time. I have some boiled potatoes which saved my time. This is a smart way to fast cooking. I always keep some boiled potatoes in my fridge which are life savers in hurry.

Also in another blog I had given a tip of faster cooking with leafy vegetables. Read here! When you have spare time just clean the leaves from the stems and store in a air tight fridge box or poly bag in refrigerator. At time of cooking just wash them and chop. Most of the time we hesitate making such leafy vegetable with an excuse that it takes long to clean.

So lets cook smart with some more easier technics. One more such smart idea is my ready to eat curry paste. Read the recipe here!

Lets make this easy methi aloo fry in 15 minutes cook time.

Easy Methi Aloo/ Sauteed Potato & fenugreek leaves

In this dish fenugreek leaves are sauteed with potatoes and other spices.
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Leafy Special, Main Dish, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 2 Servings
Author: daintykitchen


  • 1 cup chopped methi leaves
  • 4 medium Potatoes (boiled or raw)
  • 2 tbsp Oil
  • 4 Garlic pods
  • 1 Onion finely chopped
  • 1.5 tbsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt


  • Clean leaves and soak in a bowl of water for 10 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop them finely.
  • Heat a pan. Add 1 tbsp oil. Add cumin seeds and let them crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 - 3 minutes.
  • Chop the potatoes (boiled or raw). If using raw potato then saute on low flame and covered lid for some time till potatoes are cooked soft upto 90%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potato then saute for 1 minute on medium to high flame.
  • Add coriander powder, red chilli powder, turmeric powder, salt and mix well. Use half amount of spices and keep rest half to add after adding methi leaves. Saute for another minute.
  • Add chopped methi leaves and rest spices. Mix well. Cook on low flame for 5 minutes till leaves are cooked completely.
  • Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.
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Methi Paratha | Methi Thepla

Methi Paratha

Methi Paratha | Methi Thepla

Methi Paratha
Methi Paratha/ Methi Thepla

This is one of the most common and popular dish in North India. Its not only healthy but also easy to make. This is good food for toddlers and kids. My kid loves this paratha. So I keep them in his tiffin box. In this way kids will get the goodness of fenugreek leaves to your kid. Methi paratha goes best with raita, plain curd, tomato sauce or any curry. You can serve them with tea/ coffee in breakfast or tea time as snacks. It’s also called as Thepla in Gujrat. Unlike aloo paratha they are very light and healthy.

Methi or fenugreek is light bitter in taste. But I love that bitterness blended with other spices while making any preparation. This is one of the excellent food for diabetic patient. All bitter vegetables are like a boon to diabetic patients. They keep balance and reduces blood sugar level. But be careful in cleaning the leaves thoroughly before using any leafy veggies.

Also read Stuffed Bitter Gourd Fry, Keto ridged stir fry, Bottle Gourd Curry & Grated Bottle Gourd Stir Fry , Ivy gourd stir fry, Parwal curry, Doi Potol for diabetic Patients.

Try other similar parathas like Lauki Paratha, Aaloo Paratha, Paneer Paratha, Onion Paratha, Aloo Kachori.

Read more methi recipes like methi aloo fry, methi dal, methi matar pulao.

Methi Paratha

Methi Paratha is one of the healthier breakfast option in North Indian Cuisine. its main ingredient is Fenugreek leaves.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Kids Special, Main Dish, Roti & Paratha
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 4 People
Author: daintykitchen


  • Wheat Flour- 1 cup
  • Salt as per taste
  • Water – As required
  • Methi – 1 bowl Finely chopped
  • Refined Oil/ Ghee – 6-8 tbsp
  • Green Chilly – 2 finely chopped
  • Coriander Powder – ½ tbsp.
  • Red Chilli Powder – ½ tbsp.
  • Turmeric powder – a pinch


  • Take a mixing bowl. Add finely chopped methi leaves, green chilli, salt, coriander powder, red chilli powder and mix it well.
  • Add 1 cup of flour and one tbsp oil to the mixture. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium size balls.
  • Then roll out the balls evenly into circle with help of rolling pin.
  • Heat a pan on high to medium flame and place the rolled paratha on it. When the base is slightly cooked flip it to the other side to get it cooked.
  • Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
  • Flip again once or twice to cook it properly on both sides.
  • Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ pickle or any curry of your choice.
    Methi Paratha

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Fenugreek & Spinach Kadhi

Traditional Kadhi is one of the easiest and common dish in North Indian cuisine. This is made by mixing spiced curd and gramflour as thickening ingredient. Tampering can be done with only cumin seeds and asafoetida or 5 seeds (Cumin seeds, mustard seeds, fenugreek seeds, coriander seeds and few fennel seeds) can be used. I like only cumin seeds and all other powdered spices. Kadhi goes best with plain steamed rice or jeera rice and paratha. However when we talk about kadhi it’s not considered as very nutritious and healthy because of the addition of deep fried dumplings of gram flour (pakodas). So this version of Fenugreek & Spinach Kadhi is what you can always try. Trust me it tastes so yummy you will fall in love with this healthier version.

It has more of green leafy vegetables than flour and oils into it and that’s how its more nutritious. Also the fried pakodas are replaced with healthier version by adding steamed/ boiled dumplings (Dhokli). So try this new version of Methi Palak Kadhi with steamed dhokli. This recipe is also useful and healthier for diabetic patients and is ketogenic diet.

Friends please try this yummy recipe and post your comments and feedback here. If you have done few more modification in the recipe then please share in comment as sharing is caring and we all will be happy to learn.

Keto Kadhi

This is a combination of two leafy vegetables and curd cooked together. This is low fat version of traditional Kadhi Pakoda. Vegans can replace curd with vegan yogurt or even try with tomato puree.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Curd Special, Leafy Special, Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Servings: 4 People
Author: daintykitchen


For Gravy of Kadhi

  • 2 tbsp Oil
  • 1 cup Fenugreek leaves (Methi) Finely Chopped
  • 1/2 - 1 cup Spinach leaves
  • 1 cup Curd
  • 1/2 Onion finely chopped
  • 5 -6 Garlic buds Finely Chopped
  • 2 Green Chillies Finely Chopped
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander Powder
  • 1 tbsp Red Chilli Powder
  • 1/4 tsp Turmeric powder
  • 1.5 tsp Salt
  • 1/2 tsp Aamchur/ Dry mango powder
  • 1/4 tbsp Dried fenugreek leaves (Kasuri Methi) For garnishing

For Dhokli

  • 1/2 cup Gram Flour
  • 1/4 tsp Salt
  • 1 pinch Asafoetida
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Red Chilli Powder
  • 1/4 cup Fenugreek Leaves Finely chopped
  • 1 glass Water
  • 1 tsp Oil


Making Dumplings (Dhokli)

  • Mix all ingredients together. If you dont like methi in dumplings then skip that. Mix water slowly to make batter of thick consistent.
  • Heat water to boiling. Add 1/4 tsp salt to water. Once it starts boiling drop batter of small quantity (1/4 tsp batter at a time) with help of spoon.
  • Let it boil for 5 - 7 minutes. Then strain out from water and keep aside

Making Puree

  • Blanch palak or spinach leaves for 4 - 5 minutes. Remove from heat and immediately transfer to iced water to avoid discoloration of spinach leaves
  • Blend Spinach with curd in food processor or mixer grinder to a fine paste. Don't add water while grinding. Don't strain the mixed spinach puree.

Making Gravy

  • Heat 3 tbsp oil in a kadai. Add cumin seeds and let them splutter. Then add crushed garlic and saute. Add chopped onion and cook till translucent.
  • Add chopped fenugreek leaves. Saute for 5 minutes till they are soft and cooked. Add coriander powder, red chilli powder and turmeric powder and mix well. Add 1/4 tsp asafoetida powder.
  • Add spinach and curd puree to the pan and mix them thoroughly. Keep stirring till it comes to boiling point. Cook at medium to high flame but stir continuously.
  • Once it starts boiling add the boiled dumplings to the kadhi. Garnish with dried fenugreek (Kasuri Methi) & coriander leaves. Stir for another 2 minutes and turn off the gas.


  1. After blanching spinach leaves immediately transfer to iced water else spinach will lose colour.
  2. You can adjust quantity of fenugreek and spinach as per your taste. To retain crunchiness of fenugreek take aside 2 tbsp of cooked methi leaves and use them garnishing kadhi.
  3. If you want more green colour then add lesser gram flour to the spinach and curd mixture. Also adding more gram flour will make the kadhi thicker. Adjust as per your taste.

Happy cooking friends. Please share your experience and feedback.


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