Mediterranean Diet Aloo Methi
Elevate your culinary experience with this Mediterranean Diet Aloo Methi, a health-conscious twist on a classic Indian dish. Featuring golden, tender potatoes infused with vibrant spices like turmeric, cumin, and coriander, this recipe is complemented by the rich, slightly bitter notes of fresh fenugreek leaves (methi) and a zing of lemon juice. Prepared with heart-healthy olive oil, this wholesome dish aligns perfectly with Mediterranean Diet principles. Quick and easy to make in under 45 minutes, it’s a fragrant, nutritious addition to your weeknight menu. Serve it as a flavorful side dish or pair it with whole-grain bread or rice for a satisfying, plant-forward meal. Keywords: Mediterranean diet, Aloo Methi, healthy Indian recipes, fenugreek leaves, vegetarian dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 3 Garlic cloves, minced
- 1 Green chili, chopped
- 1 medium Red onion, finely chopped
- 3 medium Potatoes, peeled and diced
- 0.5 teaspoon Turmeric powder
- 2 cups Fenugreek leaves (methi), washed and chopped
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Heat olive oil in a large non-stick pan over medium heat.
Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
Introduce the minced garlic and chopped green chili to the pan. Sauté for 1-2 minutes until the garlic is golden brown.
Add the finely chopped red onion and cook, stirring occasionally, until translucent, approximately 5 minutes.
Add the diced potatoes to the pan, and sprinkle the turmeric powder over them. Stir well to coat the potatoes with the spices.
Cover the pan with a lid and cook the potatoes for about 10 minutes, stirring occasionally, until they are just tender.
Stir in the chopped fenugreek leaves (methi) along with salt, coriander powder, and black pepper. Mix well to integrate all ingredients.
Cook uncovered for an additional 10 minutes, stirring occasionally, until the fenugreek leaves are cooked and the potatoes are crisp-tender.
Remove the pan from heat and stir in the lemon juice to add a fresh, tangy flavor.
Serve hot as a side dish or pair with whole-grain bread or rice for a complete meal.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 11.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2158 mg | 166% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6974 mg | 148% | |
*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.
