Aloo Methi Pulao

Aloo Methi Pulao is a fragrant and wholesome Indian rice dish made with tender potatoes and fresh fenugreek leaves, delivering a delightful balance of flavors. This dairy-free recipe is perfect for a comforting dinner and is both nourishing and satisfying.

Ingredients

• Basmati rice - 1 cup
• Potatoes - 2 medium, diced
• Fresh fenugreek leaves - 1 cup, chopped
• Onion - 1 medium, thinly sliced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Water - 2 cups
• Cilantro - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
2. Heat vegetable oil in a pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and sauté until they turn golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili. Cook for another minute until fragrant.
5. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
6. Mix in the turmeric powder, coriander powder, and salt. Sauté for another 2 minutes.
7. Add the chopped fenugreek leaves and sauté for 2 more minutes until wilted.
8. Add the drained rice to the pot and gently mix to combine with the vegetables.
9. Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for 15 minutes or until the rice is cooked and water is absorbed.
10. Remove from heat and let it sit covered for 5 minutes. Fluff the pulao with a fork and garnish with chopped cilantro before serving.

Nutrition

• Calories: 310
• Protein: 6 g
• Carbs: 58 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from fenugreek and potatoes, aiding digestion.
• Contains antioxidants and anti-inflammatory properties from spices and herbs.

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