Methi Aloo Curry

Methi Aloo Curry is a flavorful North Indian dish featuring fenugreek leaves and potatoes, simmered in a spiced tomato gravy. This high-protein version incorporates chickpeas to enhance its nutritional profile, making it a hearty meal perfect for lunch.

Ingredients

• Fresh fenugreek leaves - 100 grams
• Potatoes - 2 medium (about 300 grams)
• Canned chickpeas - 1 cup (240 grams)
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 inch piece, grated
• Garlic - 3 cloves, minced
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Water - 1 cup
• Fresh coriander leaves - for garnish

Steps

1. Wash and chop the fenugreek leaves and set aside.
2. Peel and dice the potatoes into small cubes.
3. In a pan, heat the oil over medium heat. Add the chopped onions and sauté until golden brown.
4. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.
5. Add the diced potatoes, turmeric powder, coriander powder, and cumin powder. Mix well and cook for 5 minutes, stirring occasionally.
6. Add the pureed tomato and salt. Cook until the oil starts to separate from the mixture.
7. Add the chickpeas and water. Stir well and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
8. After 10 minutes, add the chopped fenugreek leaves and garam masala. Mix well and cook for another 5 minutes.
9. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in protein from chickpeas, aiding muscle repair and growth.
• Fenugreek leaves are known to help regulate blood sugar levels.

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