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–+ servings
Aloo Methi

Aloo Methi

by Nabeela Kauser
Experience the delightful fusion of health and taste with my "aloo methi" recipe! This Indian classic dish brings a unique blend of fenugreek leaves and potatoes to your table.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 457 kcal

Ingredients

  • 500 g Potatoes Peeled, diced into small cubes
  • 250 g Fenugreek Washed and chopped
  • 1 Onion Finely chopped
  • 2 Tomatoes Chopped
  • 2 Green Chillies Finely chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • Salt
  • 4 tbsp Oil

Instructions

  • Heat the oil in a deep-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them crackle.
  • Add the finely chopped onions and green chillies. Cook for 4-5 minutes until onions turn golden brown.
  • Add the tomatoes and cook for 4-5 minutes, until softened.
  • Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
  • Add the diced potatoes and mix well.
  • Cover and cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add chopped fenugreek leaves and mix well. Cover and cook for another 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves are wilted.
  • Serve hot with chapatis or rice.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 457kcalCarbohydrates: 66gProtein: 18gFat: 19gSaturated Fat: 2gTrans Fat: 0.1gSodium: 138mgPotassium: 1231mgFibre: 21gSugar: 5gVitamin A: 707IUVitamin C: 40mgCalcium: 148mgIron: 23mg
Keyword Aloo, Curry, Food, Homemade, Potato, Recipe, Vegan, Vegetarian
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