Methi Aaloo Peanut is a simple, tasty veg dish, easy recipe yet so flavourful. Though Methi (fenugreek leaves) is a bitter, cooking it this way reduces that bitter taste and makes it so yummy.



  • Fresh Methi Leaves (Fenugreek Leaves) – One big bunch.  Cleaned under water and finely chopped.
  • Aaloo (Potato) – 2 small size.  Peel off the skin and cut into small cubes.
  • Tomato – 2 small size.  Finely chopped.
  • Shengdana (Peanut) – One cup.  Roasted.  Skin peeled off.  Coarsely crushed.
  • Lassun (Garlic) – 25 cloves.  Finely chopped.
  • Pyaz (Onion) – 3 small size.  Finely chopped.
  • Cooking oil – 6 tbs.
  • Hari Mirchi (Green Chili) – 4 medium size.  Finely chopped.
  • Salt to taste.
  • Haldi (Turmeric) powder – Half tsp.


  • Take a large Kadai.  Add cooking oil and heat it up.
  • Once the oil is hot, add chopped green chilies and fry it for few seconds.
  • Add chopped onions and fry it on high flame until it becomes translucent.
  • Add chopped garlic and fry it for few seconds on high flame.  Donot brown the garlic.
  • Add chopped potatoes and fry it on high flame until it is half cooked.
  • Add chopped tomatoes and fry it on high flame until it is cooked properly.
  • Add turmeric powder and salt to taste and mix it properly.
  • Add chopped methi leaves and mix it properly.  Fry the methi leaves on high flame for couple of minutes.
  • Then cover the Kadai with a tight lid and reduce the flame to slow.  Cook it for 8 to 10 minutes.
  • Then open the Kadai lid, add crushed peanuts and mix it properly.  Again, cover it with the lid and cook it for another 5 minutes.
  • Healthy and Delicious Methi Aaloo Peanut is ready to be served along with Chappati.
  • Happy Eating.