Low Sodium Aloo Methi
Discover the vibrant flavors of **Low Sodium Aloo Methi**, a healthier twist on the classic Indian dish that’s perfect for those watching their sodium intake. This delicious recipe pairs tender, golden potatoes with the earthy bitterness of fresh fenugreek leaves, all brought to life with a fragrant blend of cumin, turmeric, coriander, and a hint of red chili for subtle heat. The dish is brightened with a splash of fresh lemon juice and a touch of garlic and ginger, creating a well-rounded and aromatic flavor profile. With minimal prep and a quick 20-minute cook time, this easy-to-make recipe is ideal for busy weeknights. Serve it with warm roti or steamed rice for a wholesome, low-sodium vegetarian delight that’s both nutritious and bursting with authentic Indian essence.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 cups Fresh methi (fenugreek) leaves
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 teaspoons Fresh lemon juice
- 0.25 teaspoon Black pepper
- 1 teaspoon Coriander powder
- 0.25 cup Water
Instructions
Peel the potatoes and cut them into small cubes.
Clean the methi leaves thoroughly under running water to remove any dirt and chop them coarsely.
Heat olive oil in a pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until they are fragrant.
Add the grated ginger and minced garlic, sautéing for about a minute until lightly golden.
Add the cubed potatoes to the pan and mix well.
Sprinkle turmeric powder, red chili powder, coriander powder, and black pepper over the potatoes. Stir to coat the potatoes evenly with the spices.
Pour in the water, giving the mixture a stir. Cover the pan and let the potatoes cook for about 10 minutes, or until they are tender, stirring occasionally.
Add the chopped methi leaves to the cooked potato mixture, mixing well. Cook for an additional 5 minutes until the methi leaves wilt and mix well with the potatoes.
Finally, drizzle fresh lemon juice over the aloo methi and give it a good stir. Adjust seasoning as needed.
Serve hot with roti or rice for a healthy and satisfying meal.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1705 mg | 131% | |
| Iron | 142.4 mg | 791% | |
| Potassium | 5391 mg | 115% | |
*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.
