Paleo Aloo Methi
Elevate your classic Aloo Methi experience with this Paleo-friendly twist, featuring nutrient-rich rutabaga in place of potatoes and the earthy goodness of fresh fenugreek leaves. Perfectly spiced with a fragrant blend of cumin, turmeric, coriander, and a hint of chili powder, this quick and healthy dish is cooked to tender perfection in creamy coconut oil. A splash of ginger and garlic infuses each bite with aromatic warmth, while green chili adds a touch of heat. Ready in just 45 minutes, this low-carb, gluten-free recipe is ideal for those following paleo, keto, or healthy eating lifestyles. Serve as a flavorful side or enjoy as a wholesome, plant-based main dish that’s sure to satisfy!
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Recipe Information
Ingredients
- 2 medium-sized Rutabaga
- 2 cups Fenugreek leaves (Methi)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 1 inch piece Ginger
- 2 Garlic cloves
- 1 Green chili
- 0.25 cup Water
Instructions
Peel the rutabagas and chop them into small cubes, approximately 1/2 inch in size.
Rinse the fenugreek leaves thoroughly under running water to remove any dirt, and then chop them coarsely.
Peel and grate or finely chop the ginger.
Mince the garlic cloves and finely chop the green chili.
Heat coconut oil in a large skillet over medium heat.
Add cumin seeds to the hot oil and let them splutter for about 30 seconds until fragrant.
Stir in the grated ginger, minced garlic, and chopped green chili, and sauté for 1-2 minutes until the garlic turns golden.
Add the cubed rutabaga to the skillet, and mix well to coat them with the oil and spices.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the rutabaga. Stir to combine.
Pour in the 1/4 cup of water, cover the skillet with a lid, and let it cook for about 15 minutes, or until the rutabaga is tender. Stir occasionally to prevent sticking and add a splash more water if necessary.
Once the rutabaga is cooked, add the chopped fenugreek leaves to the skillet. Mix well and let it cook for an additional 5-7 minutes, uncovered, until the fenugreek leaves are wilted and cooked through.
Taste and adjust seasoning if necessary. Serve hot as a side dish or as the main component of a meal.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 37.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2390 mg | 184% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6565 mg | 140% | |
*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.
