Aloo Methi with Rice

Aloo Methi with Rice is a comforting North Indian dish that combines the earthy flavors of fenugreek leaves with the wholesome goodness of potatoes, all served over fluffy rice. This simple yet flavorful meal is perfect for a healthy supper, packed with nutrients and easy to prepare.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Fresh methi (fenugreek leaves) - 100 grams, chopped
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Oil - 2 tablespoons
• Salt - to taste
• Rice - 1 cup (Basmati or long grain)
• Water - 2 cups for rice, additional for cooking

Steps

1. Wash the rice under running water until the water runs clear, then soak it in water for about 15 minutes.
2. In a pot, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle.
3. Add the finely chopped onion and sauté until it turns golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another minute until fragrant.
5. Add the diced potatoes and sauté for about 5 minutes, stirring occasionally.
6. Mix in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
7. Add the chopped methi leaves and a splash of water if needed. Cover and cook for about 10 minutes, or until the potatoes are tender, stirring occasionally.
8. While the potatoes are cooking, bring 2 cups of water to a boil in a separate pot. Add the soaked rice and a pinch of salt.
9. Cook the rice on low heat, covered, for about 15 minutes or until all the water is absorbed and the rice is fluffy.
10. Once the potatoes are cooked, sprinkle garam masala over the Aloo Methi and mix gently.
11. Serve the Aloo Methi hot with the steamed rice.

Nutrition

• Calories: 380
• Protein: 8 g
• Carbs: 66 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Potatoes are a good source of vitamins C and B6, as well as potassium.
• Fenugreek leaves are rich in iron and have antioxidant properties.

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