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35 min lagta hai — 10 min taiyari, 25 min pakana.

Methi Patata

Name: Methi Patata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 1g Amchoor (Dried Mango Powder); 6g green chillies; 150g tomato ripe; 1g turmeric root; 250g Potato; 4g salt; 2g coriander powder; 150g Methi; 15g Mustard Oil; 10g ginger garlic paste

Authentic Sindhi-Hindu Methi Patata — fresh fenugreek leaves cooked with cubed potatoes in a light tomato-ginger gravy. A traditional Sindhi household sabzi often paired with khichdi or rice. The methi is the star — Sindhi cooks use minimal spice (just turmeric, salt, coriander) so the nutty fenugreek flavour shines through. Amchoor reduces methi's bitterness. Distinct from Punjabi Aloo Methi (which is dry-fried) — Sindhi version is semi-gravy with tomatoes.

Time 35 min · Serves 4 · 225 kcal · Multiple States

Ingredients

Finish

Amchoor (Dried Mango Powder) — 1 g (powder)

Main

green chillies — 6 g (slit)
tomato ripe — 150 g (chopped)
turmeric root — 1 g (powder)
Potato — 250 g (peeled and cubed)
salt — 4 g (none)
coriander powder — 2 g (powder)
Methi — 150 g (washed and chopped)

Tempering

Mustard Oil — 15 g (heated)
ginger garlic paste — 10 g (paste)

Method

Pluck only methi leaves from stems (discard stems). Rinse leaves thoroughly in 2-3 changes of water to remove grit. Drain and chop coarsely.
Peel and cube potatoes into 1-inch pieces. Sprinkle salt on the cubes and let them sit 5 minutes (this helps them hold shape during frying).
Heat 1 tbsp mustard oil in a kadai until just smoking. Reduce flame, add the salted potatoes. Stir-fry on medium 6-8 minutes until edges turn golden and potatoes are partially cooked. Remove to a plate.
In the same pan add ginger-garlic paste; sauté 30 seconds until raw smell dissipates.
Add chopped methi leaves and slit green chillies. Stir and cook 3-4 minutes until methi wilts and changes from bright to deep green.
Add chopped tomatoes, turmeric, coriander powder, and salt. Stir-fry 4-5 minutes until tomatoes break down and oil starts separating.
Add the partially-cooked potatoes back to the pan. Stir gently to coat. Add 1/4 cup water, cover and simmer on low for 8-10 minutes until potatoes are tender and liquid mostly absorbed.
Sprinkle amchoor (dry mango powder), stir, switch off heat. Serve hot with khichdi, rice, or phulka.

Common questions

Ek plate Methi Patata mein kitni calories hoti hain?: 225 kcal per plate.
Kitna time lagta hai?: 35 min lagta hai — 10 min taiyari, 25 min pakana.