Heart-Healthy Aloo Methi
Indulge in the earthy goodness of **Heart-Healthy Aloo Methi**, a nutritious twist on the classic Indian dish. This recipe harmoniously combines the mildly bitter goodness of fresh fenugreek leaves (methi) with tender, golden potatoes, all sautéed in a heart-friendly olive oil base. Spiced with fragrant cumin, turmeric, and coriander, and brightened by the addition of juicy tomatoes and aromatic garlic, every bite is both wholesome and flavorful. With minimal oil and a short cook time, this dish is perfect for those seeking a quick, nutrient-packed vegetarian recipe that promotes cardiovascular wellness. Serve it as a comforting side or pair it with whole-grain roti or brown rice for a balanced, satisfying meal. Whether you're focusing on healthy eating or just craving an authentic Indian flavor, this Aloo Methi is sure to delight!
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Recipe Information
Ingredients
- 250 grams Fenugreek leaves (methi)
- 2 medium Potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.75 teaspoon Salt
- 3 small Garlic cloves
- 1 medium Tomato
- 2 tablespoons Water
Instructions
Wash the fenugreek leaves thoroughly under running water to remove any dirt. Chop them finely and set aside.
Peel the potatoes and cut them into small cubes of about 1 cm. Soak them in water to prevent oxidation while you prepare the other ingredients.
Finely chop the garlic cloves and tomato.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped garlic to the pan and stir-fry for about 30 seconds until they begin to turn golden.
Drain the potato cubes and add them to the pan. Stir well to coat the potatoes with the oil and cumin seeds.
Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes. Mix thoroughly to ensure even coating.
Add the chopped tomato to the pan and stir well. Let it cook for 2-3 minutes until the tomatoes soften.
Add the chopped fenugreek leaves to the pan. Combine all the ingredients and sprinkle with salt. Mix well.
Pour 2 tablespoons of water over the mixture, cover the pan with a lid, and let it cook for about 10 minutes over low heat. Stir occasionally to prevent sticking, until the potatoes are tender and the flavors have melded.
Once the potatoes are cooked and the methi has merged into the mix, turn off the heat and allow the dish to rest for a couple of minutes.
Serve hot as a side dish or with whole-grain roti or brown rice for a complete heart-healthy meal.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 15.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1126 mg | 87% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4435 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
