Yum yum yum is all I can say! Growing up was full of little gems like this… Having Porjee, butter, roti and homemade yoghurt completed any day! Aloo Methi Porjee is a dry spicy dish made with potatoes and fresh fenugreek leaves, sometimes this was replaced with palak (fresh spinach leaves). Essentially it can be made with most greens, so use what you have.

Note… “porjee” is a phonetic translation of a Punjabi word used to describe a dry, spicy, often stir fried dish.

Fresh methi

Dried methi… here’s a link Kasuri methi – dried but this can be bought from many stores, physical and online.

What you need…

This will be enough for 2 people as a main or 4 as a side.

Stuff for tholkaChopped finely usually makes for a tastier dish.

4 potatoes… medium sized, boiled in their skins, peeled when cool and chopped into 8.

Note… boiling in the skin keeps the potatoes drier and they hold their form better.

2-3 handfuls of fresh fenugreek leaves… This can be replaced by dried leaves which can also be bought from some large superstores or specialist shops. This can also be replaced by spinach, shreddedand you will need 4-6 handfuls as they wilt considerably!

Handful of fresh coriander… Roughly chopped.

1 tablespoon of garam masala

1 heaped teaspoon of huldi… Turmeric

What you need to do…

1. Fry off the tholka in about 50g butter (replace with vegetable or sunflower oil if you want a vegan version) but only until a light golden brown on a medium heat.

2. Add the huldi and continue to fry off for a couple of minutes… still on a medium to low heat.

3. Add the diced potatoes and stir for a couple of minutes making sure the huldi covers all of the potatoes.

3. Add the garam masala and cook of for a further couple of minutes.

4. Add the fresh or dried fenugreek leaves and stir in. This will wilt and reduce in volume.

5. Season with salt and taste as you go.

6. Add a splash of water.. Turn the heat to low, cover and cook through for 15 to 20 minutes… the potatoes are already cooked through, so this the time the spices and flavours infuse.

Remember to keep stirring or it will stick to the base!

7. Add the coriander and mix.

What you need to do next…

I used to have this with fresh yoghurt and roti. You can have this with pittas, wraps or rice.. It’s up to you!

Oh yes, the butter.. I know this sounds wrong but I’m sure James Martin would agree but adding a knob of butter (when serving) can make all the difference!


If you want to make your own garam masala.. here’s my mother’s version… Garam Masala, how to make it!

If you want to make roti… here’s a link to how I make them! Flat breads three ways…