Keto Aloo Methi
If you're craving the warm, earthy flavors of traditional Aloo Methi but need a keto-friendly twist, this Keto Aloo Methi recipe swaps potatoes for nutrient-packed radishes while retaining the essence of the original dish. Fresh fenugreek leaves (methi) bring their distinctive aroma and slight bitterness, complemented beautifully by rich, golden ghee and a medley of spices like cumin, turmeric, and chili powders. Zesty lemon juice adds brightness, while optional cilantro garnishes enhance the visual appeal. Ready in just 35 minutes, this low-carb side dish pairs perfectly with grilled proteins or cauliflower rice, offering a healthy and flavor-rich option for keto enthusiasts. Make this vibrant and aromatic dish your new go-to for satisfying Indian flavors without compromising your dietary goals!
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Recipe Information
Ingredients
- 300 grams Radishes
- 100 grams Fresh fenugreek leaves (methi)
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 3 pieces Garlic cloves
- 1 piece Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 teaspoon Lemon juice
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Thoroughly wash the radishes and cut them into small cubes. Set aside.
Wash the fenugreek leaves in water, drain, and chop them coarsely. Keep aside.
Mince the garlic cloves and finely chop the green chili. Set aside.
Heat the ghee in a non-stick pan over medium heat.
Add cumin seeds to the hot ghee and allow them to sizzle and become fragrant, about 30 seconds.
Add the minced garlic and chopped green chili to the pan. Saute for 1 minute until the garlic becomes golden brown.
Add the radish cubes to the pan and stir well.
Sprinkle turmeric powder, red chili powder, and salt over the radishes. Mix to combine evenly.
Cover the pan with a lid and let the radishes cook for about 10 minutes, stirring occasionally until they become tender.
Once the radishes are cooked, add the chopped fenugreek leaves and stir everything together.
Cook uncovered for an additional 5 minutes, letting the fenugreek leaves wilt and meld with the radishes.
Turn off the heat and drizzle lemon juice over the cooked dish, stirring well to mix.
Garnish with chopped cilantro if using, and serve hot.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 20.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 1568 mg | 33% | |
*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.
