Methi Aloo

Methi Aloo is a flavorful North Indian dish made with fresh fenugreek leaves and potatoes, offering a perfect balance of earthy and aromatic spices. This vegan delight is not only easy to prepare but also makes for a wholesome and satisfying meal.

Ingredients

• Fresh fenugreek leaves - 100 grams
• Potatoes - 2 medium (about 300 grams)
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 1 tablespoon
• Fresh coriander leaves - for garnish

Steps

1. Wash the fresh fenugreek leaves thoroughly and chop them roughly. Peel and cube the potatoes.
2. In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn translucent.
4. Stir in the grated ginger and green chili, and cook for another minute.
5. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
6. Now add the cubed potatoes and mix well. Cover and cook for about 5 minutes, stirring occasionally.
7. Add the chopped fenugreek leaves and garam masala. Mix everything well and cover again, cooking for another 10-12 minutes or until the potatoes are tender.
8. Garnish with fresh coriander leaves and serve hot with roti or rice.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Fenugreek leaves are rich in vitamins A, C, and K, promoting overall health.
• Potatoes provide a good source of carbohydrates and dietary fiber, aiding digestion.

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