Soy-Free Aloo Methi
Savor the earthy flavors of **Soy-Free Aloo Methi**, a classic Indian dish that highlights the vibrant combination of tender potatoes and fragrant fenugreek leaves (methi). This recipe is perfect for anyone looking for a soy-free, vegetarian, and gluten-free option that's full of wholesome goodness. Aromatic spices like cumin, turmeric, and coriander elevate the flavor, while a squeeze of lemon juice adds the perfect tangy finish. Quick and easy to make, this recipe requires just 40 minutes from prep to plate, making it an ideal choice for weeknight dinners or festive spreads. Pair it with warm roti or steamed rice for a comforting, wholesome meal rich in traditional Indian flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Fenugreek leaves (methi)
- 3 medium Potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 4 cloves Garlic cloves, minced
- 2 small Green chilies, chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Pick the fenugreek leaves from their stems, wash them thoroughly in cold water to remove any dirt, and then finely chop them.
Peel the potatoes and cut them into small cubes, roughly 1-inch in size, ensuring even cooking.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.
Stir in the asafoetida (hing) and sauté for a moment until fragrant.
Add the minced garlic and chopped green chilies to the skillet, cooking for about 1-2 minutes until the garlic turns golden brown.
Add the cubed potatoes, turmeric powder, coriander powder, and red chili powder. Mix well to coat the potatoes with the spices.
Cover the skillet with a lid and let the potatoes cook on a medium flame for about 10 minutes, stirring occasionally to prevent sticking.
Once the potatoes are partially cooked, add the chopped fenugreek leaves and salt to the skillet, stirring to combine everything uniformly.
Cover again and cook for another 10 minutes, stirring occasionally, until the potatoes are fully cooked, and the fenugreek leaves are wilted and tender.
Remove the lid and increase the flame to slightly dry out any excess moisture, if present, while stirring continuously.
Finish with a tablespoon of lemon juice for tanginess, mixing it well with the cooked aloo methi.
Serve hot with Indian bread like roti or paratha, or as a side dish with rice.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 9.2 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5433 mg | 116% | |
*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.
