Low Fat Aloo Methi
Savor the wholesome flavors of "Low Fat Aloo Methi," a healthy twist on the classic Indian side dish. This recipe combines tender, golden potatoes with the earthy bitterness of fresh fenugreek leaves (methi), brought to life with warm spices like cumin, turmeric, and coriander. Made with just one tablespoon of olive oil, this dish is a lighter, heart-healthy option without compromising on taste. Perfect for a quick weeknight dinner, it takes only 40 minutes from start to finish and pairs wonderfully with chapatis, rotis, or as an aromatic side to a hearty Indian platter. Packed with nutrients and vibrant flavors, this low-fat version of aloo methi will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 400 grams Potatoes
- 150 grams Fresh Fenugreek Leaves (Methi)
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 2 Green Chilies
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Water
Instructions
Peel and cube the potatoes into 1/2-inch pieces and rinse them under cold water to remove excess starch. Drain and set aside.
Clean the fresh fenugreek leaves thoroughly to remove any dirt or grit. Chop them roughly.
Finely chop the garlic and ginger. Slit the green chilies lengthwise and set aside.
Heat the olive oil in a large non-stick pan over medium heat.
When the oil is hot, add the cumin seeds and let them sizzle for a few seconds until they turn aromatic.
Add the chopped garlic, ginger, and green chilies. Sauté for about 1 minute until the garlic becomes golden brown.
Add the cubed potatoes to the pan. Stir well to coat the potatoes with the oil and spices.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix everything well so that the spices cover the potatoes evenly.
Add 2 tablespoons of water to the pan. Cover with a lid and let the potatoes cook on low heat for about 15 minutes, stirring occasionally until they are tender.
When the potatoes are almost cooked, add the chopped fenugreek leaves to the pan.
Stir well to combine the fenugreek leaves with the potatoes and spices. Cook uncovered for another 5-7 minutes, allowing the excess moisture to evaporate.
Once the potatoes are fully cooked and the fenugreek leaves have wilted, taste and adjust salt if needed.
Serve hot with chapati, roti, or as a side with your favorite Indian meal.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 10.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3825 mg | 81% | |
*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.
