Aloo Methi Gajar Matar Recipe (Potato, Fenugreek, Carrot and Peas Sabzi with White Butter)

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In our home, winter officially begins the day fresh methi appears in the Sukkur sabzi mandi. The smell of fenugreek leaves hitting hot oil fills the whole house, and everyone knows what is for dinner: aloo methi gajar matar ki sabzi. Soft potatoes, fragrant methi, sweet red winter carrots and green peas, all cooked together in one pot. And just before serving, I do what my mother always did: I put a spoonful of fresh white butter (safaid makhan) right on top and let it melt into the hot sabzi.

The photo above is exactly how it came out of my kitchen, served in my everyday plate. It is not a restaurant dish. It is the kind of homestyle Pakistani winter sabzi you eat with a hot roti, and it is how I get my family to eat four vegetables in one meal without any complaints.

Why I Love This Aloo Methi Recipe

• Four winter vegetables in one pot: potatoes, methi, red carrots and peas, cooked with simple everyday spices.
• Methi without the bitterness: one small trick (below) keeps the fenugreek flavour but takes away the sharp bitter taste.
• Beautiful colours: green methi and peas, red gajar and golden aloo. It looks as good as it tastes.
• The white butter finish: a little makhan on top turns an everyday sabzi into something special.

Ingredients You Will Need

The full list with exact quantities is in the recipe card below. A few notes from my experience:

• Methi (fenugreek leaves): choose bunches with small, bright green leaves. Pick the leaves from the thick stems. Tender stems are fine. Two bunches give about 250 g of leaves.
• Red carrots (gajar): the deep red desi winter carrots are sweet and hold their shape. Orange carrots also work.
• Potatoes: firm, medium potatoes cut into large cubes, so they stay whole.
• Peas (matar): fresh winter peas are best, but frozen peas work well too.
• White butter: homemade makhan, or any unsalted butter. A little desi ghee on top works too.

My Tips for the Best Aloo Methi Gajar Matar

• The salt trick for bitterness: rub the chopped methi with half a teaspoon of salt, leave it for 10 minutes, then squeeze out the green water. This is the secret my mother taught me.
• Cook the potatoes and carrots first. They take longer than methi and peas. Add the methi only when the potatoes are nearly soft.
• Don’t add extra water with the methi. The leaves release moisture as they cook.
• Finish with bhunai. Cook uncovered on higher heat for the last few minutes, stirring gently, until you see oil at the edges.

What to Serve with Aloo Methi

In our home this is always eaten with hot chapati, tandoori roti or makai ki roti. On weekends I sometimes make my rice flour roti (chawal ki roti) to go with it. It is also lovely with plain boiled rice or a simple matar pulao, a bowl of dahi (yogurt) or raita, and a spoon of my gajar shaljam ka achar on the side.

Storage and Reheating

Leftover aloo methi keeps well in an airtight container in the fridge for up to 2 days. Reheat it in a pan with a splash of water, and add fresh butter on top after reheating. I don’t recommend freezing it, because the potatoes become grainy. For more on how long cooked food lasts, see my food storage guide.

Love winter greens? Try my sarson ka saag with chawal ki roti, slow-cooked mustard greens with a garlicky ghee tarka.

Fozia Siraj

Aloo Methi Gajar Matar with White Butter

My homestyle Pakistani aloo methi gajar matar ki sabzi: potatoes, fresh fenugreek leaves, red carrots and green peas cooked in a simple tomato masala and finished with a spoonful of white butter (makhan). A one-pot winter sabzi for roti or rice.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Main Course, Side Dish

Cuisine: pakistani

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 2 bunches fresh methi (fenugreek leaves) about 250 g leaves, picked from stems, washed and chopped
• 3 medium potatoes peeled and cut into large cubes (about 400 g)
• 2 medium red carrots (gajar) peeled and diced
• 1/2 cup green peas (matar) fresh or frozen
• 2 medium tomatoes chopped
• 1 medium onion finely chopped
• 2 green chillies slit

Masala

• 1/4 cup cooking oil about 4 tbsp
• 1 tsp cumin seeds (zeera)
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder adjust to taste
• 1/2 tsp turmeric (haldi)
• 1 tsp coriander powder
• 1 tsp salt or to taste, plus 1/2 tsp for the methi
• 1/2 tsp garam masala

To finish

• 2 tbsp white butter (safaid makhan) or unsalted butter
• 2 tbsp fresh coriander chopped

Equipment

• Heavy-bottomed pot or karahi with lid
• Large colander for washing the methi

Method

 

1. Pick the methi leaves from the thick stems (tender stems are fine). Wash in 2 to 3 changes of water, drain well and chop finely.
2. To reduce bitterness, rub the chopped methi with 1/2 tsp salt, leave it for 10 minutes, then squeeze out the green water with your hands and discard it.
3. Heat the oil in a heavy pot on medium heat. Add the cumin seeds and let them sizzle, then add the onion and fry until light golden, about 5 minutes.
4. Add the ginger garlic paste and green chillies and fry for 1 minute until the raw smell goes.
5. Add the tomatoes, red chilli powder, turmeric, coriander powder and salt. Cook, stirring, until the tomatoes soften and the oil starts to separate, about 5 to 6 minutes.
6. Add the potatoes and carrots and stir to coat them in the masala. Add 1/2 cup water, cover and cook on low heat for 10 to 12 minutes until the potatoes are nearly soft.
7. Add the peas and the squeezed methi. Stir gently, cover and cook for 7 to 8 minutes until the methi is soft and the peas are cooked.
8. Uncover and cook on medium-high heat for 4 to 5 minutes, stirring gently without breaking the potatoes, until the extra moisture dries up and you see oil at the edges (bhunai).
9. Sprinkle the garam masala and fresh coriander and cook for 1 more minute. Turn off the heat.
10. Transfer to a serving plate and put the white butter on top so it melts into the hot sabzi. Serve with hot roti, paratha or plain rice.

Notes

• Less bitter methi: rubbing the chopped leaves with salt and squeezing out the water removes most of the bitterness.
• Dried methi: if fresh methi is not available, use 3 tbsp kasuri methi, crushed, added with the garam masala. The taste will be milder.
• Lighter version: use 3 tbsp oil and skip the butter.
• Storage: keeps 2 days in the fridge. Reheat in a pan with a splash of water and add fresh butter after reheating.

Frequently Asked Questions

How do I remove the bitterness from methi?

Rub the chopped leaves with a little salt, rest for 10 minutes, and squeeze out the water. The tomatoes, carrots and butter in this recipe also balance the flavour.

Can I use kasuri methi instead of fresh methi?

Yes. Use about 3 tablespoons of kasuri methi, crushed between your palms, and add it at the end with the garam masala. The taste will be milder but still lovely.

Can I make it without carrots or peas?

Of course. Simple aloo methi with just potatoes is a classic. The carrots and peas add sweetness and colour, but the recipe works without them.

Is aloo methi healthy?

It is a wholesome vegetarian dish, full of vegetables and made with simple spices. You can reduce the oil to 3 tablespoons and skip the butter for a lighter version.

Looking for more homestyle winter sabzi? Try my aloo cholai saag with bajra roti, another green leafy favourite from our kitchen, or my smoky dahi lauki.

If you try my aloo methi gajar matar, please tell me in the comments how it turned out, and whether your family also loves that spoonful of white butter on top!