Methi Aloo Gobi Curry

Methi Aloo Gobi Curry is a flavorful and nutritious Indian dish featuring tender potatoes, cauliflower, and fenugreek leaves cooked in a spiced tomato gravy. This high-protein meal is perfect for a satisfying dinner, combining the earthiness of methi with the hearty goodness of vegetables.

Ingredients

• Potatoes - 200 grams, diced
• Cauliflower florets - 200 grams
• Fresh methi leaves (fenugreek) - 50 grams, chopped
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 teaspoon, grated
• Garlic - 1 teaspoon, 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 - 200 milliliters
• Paneer - 100 grams, cubed

Steps

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add grated ginger, minced garlic, and slit green chili to the pan, and sauté for another 1-2 minutes until fragrant.
3. Stir in the pureed tomato and cook for 5 minutes, until the oil separates from the mixture.
4. Add turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes.
5. Add the diced potatoes and cauliflower florets to the pan. Stir to coat them in the spice mixture.
6. Pour in 200 milliliters of water, cover the pan, and let it simmer for 10-12 minutes, or until the vegetables are tender.
7. Once the vegetables are cooked, add the chopped methi leaves and paneer cubes. Mix gently and cook for another 5 minutes.
8. Finish with garam masala, stir well, and remove from heat. Serve hot with chapati or rice.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• High in protein due to the inclusion of paneer and methi, promoting muscle health.

Tags