Methi Aloo with Coconut

Methi Aloo with Coconut

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Hot


  • 1 bunch Methi leaves (Fenugreek) (washed drained and finely chopped)
  • 3 Medium Potatoes (Boiled and cubed)
  • 1 Large Onion (Finely chopped)
  • 3 cloves Garlic (Finely chopped or grated)
  • 8-10 Curry Leaves
  • 4 Green chillies (slit)
  • 1/2 cup Grated Coconut
  • 1/2 teaspoon Mustard Seeds
  • 2 tablespoons Refined Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Turmeric Powder



Step 1
Wash the Methi leaves (Fenugreek) thoroughly. to remove any mud particles.
Chop finely and keep aside.
Step 2
Peel and cut the boiled potatoes into small cubes.
Step 3
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.
Step 4
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.
Step 5
Serve immediately with soft phulkas.