Methi Aloo Vegetable
Methi Aloo is a simple and delicious Indian vegetable recipe made with fresh fenugreek leaves and potatoes. It is a vegan and gluten-free recipe, making it suitable for many dietary preferences. Fenugreek leaves are rich in vitamins and minerals, while potatoes are a good source of carbohydrates and fiber. This dish is also low in calories, making it a healthy option for those watching their weight.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
105 kcal
Protein
5 g
Carbs
13 g
Fat
4 g
Fiber
6 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Potato
0.5 cup, cubed (100g)
Fenugreek leaves (Methi)
1 cup, chopped (200g)
Chopped Green Chilli
1 tsp (2g)
Coriander Powder
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
0.5 tbsp (2.5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add cubed potatoes and saute for 5-7 minutes until they start to turn golden brown.
Add green chillies and chopped fenugreek leaves and mix well. Cover the pan with a lid and let it cook for 10-12 minutes over low heat until the potatoes and fenugreek leaves are cooked through.
Garnish with fresh coriander leaves and serve hot.