Methi Aloo with Coconut

A healthy traditional Mangalorean simple vegetarian dish using fenugreek leaves, potatoes and freshly grated coconut.

Methi Aloo with Coconut

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: methi, potato
Servings: 4
Author: Bhagya Suvarna


  • 1 bunch Methi leaves (Fenugreek) washed drained and finely chopped
  • 3 medium Potatoes Boiled and cubed
  • 1 large Onion Finely chopped
  • 3 clove Garlic Finely chopped or grated
  • 8-10 nos Curry Leaves
  • 4 nos Green chillies slit
  • 1/2 cup Grated Coconut
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Refined Oil
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric Powder


  • Wash the Methi leaves (Fenugreek) thoroughly. to remove any mud particles. Chop finely and keep aside.
  • Peel and cut the boiled potatoes into small cubes.
  • Heat oil in a pan and add the mustard seeds, once it splutters add the curry leaves, garlic and the green chillies. Saute for a few seconds, and then add the chopped onions.
    Fry till it turns pinkish and then add the turmeric powder and salt.
  • Next, add the potatoes and saute for some time, add in the fenugreek leaves and cook until done. Add the grated coconut and mix well.
  • Serve immediately with soft phulkas.
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