Heart-Healthy Aloo Methi

Savor the wholesome goodness of Heart-Healthy Aloo Methi, a simple yet nutrient-packed Indian dish that combines tender cubes of potato with the vibrant, slightly bitter flavor of fresh fenugreek leaves. Cooked with heart-friendly olive oil and seasoned with warming spices like cumin, turmeric, and coriander, this recipe delivers a burst of earthy and aromatic flavors in every bite. A touch of garlic and tomato enhances the dish’s depth, while a quick preparation time of just 30 minutes makes it perfect for busy weeknights. Enjoy this versatile, plant-based dish as a flavorful side or pair it with whole-grain roti or brown rice for a satisfying, heart-healthy meal.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Fenugreek leaves (methi)
• 2 medium Potatoes
• 1 tablespoon Olive oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.75 teaspoon Salt
• 3 small Garlic cloves
• 1 medium Tomato
• 2 tablespoons Water

Directions

Step 1

Wash the fenugreek leaves thoroughly under running water to remove any dirt. Chop them finely and set aside.

Step 2

Peel the potatoes and cut them into small cubes of about 1 cm. Soak them in water to prevent oxidation while you prepare the other ingredients.

Step 3

Finely chop the garlic cloves and tomato.

Step 4

Heat 1 tablespoon of olive oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 5

Add the chopped garlic to the pan and stir-fry for about 30 seconds until they begin to turn golden.

Step 6

Drain the potato cubes and add them to the pan. Stir well to coat the potatoes with the oil and cumin seeds.

Step 7

Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes. Mix thoroughly to ensure even coating.

Step 8

Add the chopped tomato to the pan and stir well. Let it cook for 2-3 minutes until the tomatoes soften.

Step 9

Add the chopped fenugreek leaves to the pan. Combine all the ingredients and sprinkle with salt. Mix well.

Step 10

Pour 2 tablespoons of water over the mixture, cover the pan with a lid, and let it cook for about 10 minutes over low heat. Stir occasionally to prevent sticking, until the potatoes are tender and the flavors have melded.

Step 11

Once the potatoes are cooked and the methi has merged into the mix, turn off the heat and allow the dish to rest for a couple of minutes.

Step 12

Serve hot as a side dish or with whole-grain roti or brown rice for a complete heart-healthy meal.

Nutrition Facts

Serving size	837.4 grams (837.4g)

Amount per serving	% Daily Value*
Calories	708

Total Fat 18.40g	24%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 1.40g
Cholesterol 0mg	0%
Sodium 3164mg	138%
Total Carbohydrate 117.60g	43%
Dietary Fiber 24.50g	88%
Total Sugars 15.00g
Protein 22.90g	46%

Vitamin D 0IU	0%
Calcium 1126mg	87%
Iron 13mg	74%
Potassium 4435mg	94%

*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.

Source of Calories

Fat: 22.8%

Protein: 12.6%

Carbs: 64.7%