Sindhi Style Methi Aloo

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 tbsp - oil
  • 8 flakes - garlic, chopped finely
  • 1 tsp - cumin seeds
  • 1/2 tsp - turmeric powder
  • 3/4 tsp - coriander powder
  • 1/2 tsp - red chilli powder
  • 1 tbsp - water
  • 2 tbsp - coriander leaves, chopped fine
  • 1 bunch - fenugreek leaves, chopped finely
  • 100 gms - tomatoes, chopped
  • 3 - potatoes
  • 1/2 tsp - salt

How to Make Sindhi Style Methi Aloo

  • Peel and cut potatoes into 1/4-inch thick roundels and boil them separately.
  • Reserve 1 cup for stock. Pressure cook on high heat for 3 whistles. Switch off the heat.
  • Wash and clean the methi leaves. Drain out water and chop it finely. Keep it ready.
  • Dilute red chilli powder, turmeric powder and coriander powder in 1 tbsp water and keep it aside.
  • Heat oil on medium heat in a wide pan.
  • Add jeera to it and fry it on low heat for 1 minute until it is fragrant.
  • Add chopped garlic and saute for 2 - 4 minutes until it is light golden in color.
  • Add diluted turmeric powder, coriander powder and red chilli powder mix to it.
  • Saute on a low heat for 2 minutes.
  • Add coriander leaves and methi leaves and saute for five minutes.
  • Add the chopped tomatoes and fry it well.
  • Add separately boiled potatoes, salt and 1/4 cup stock to it.
  • Mix all the ingredients well. Cover it with a tight lid and cook on medium to low heat for 10 - 12 minutes or until it is done.
  • Serve it hot with rice.
  • Recipe Courtesy: Niya Prakash's World