High Protein Aloo Methi

Give your classic aloo methi a protein-packed twist with this High Protein Aloo Methi recipe! This hearty dish combines tender potatoes, nutrient-rich fenugreek leaves, and creamy boiled chickpeas, creating a flavorful and balanced vegetarian meal. Seasoned with a fragrant blend of cumin, turmeric, and red chili powder, and brightened with a splash of lemon juice, this recipe is both wholesome and delicious. Ready in just 45 minutes, this one-pan delight is perfect for busy weeknights or a cozy weekend meal. Serve it hot with roti, chapati, or steamed rice for a satisfying, high-protein dish that’s sure to please your family and friends.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Potatoes
• 250 grams Fenugreek leaves (methi)
• 1 cup Boiled chickpeas
• 1 large Onion
• 1 medium Tomato
• 1 tablespoon Ginger-garlic paste
• 1 Green chili
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 0.5 cup Water
• 1 tablespoon Lemon juice
• 2 tablespoons Coriander leaves

Directions

Step 1

Wash and peel the potatoes, then dice them into small cubes.

Step 2

Wash and roughly chop the fenugreek leaves.

Step 3

Finely chop the onion and tomato, and slit the green chili in half.

Step 4

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle.

Step 5

Add the chopped onion to the pan and sauté until they are golden brown.

Step 6

Stir in the ginger-garlic paste and chopped green chili, cooking for an additional minute until fragrant.

Step 7

Add the diced tomatoes and cook until they become soft and blend with the onions.

Step 8

Mix in the turmeric powder and red chili powder, cooking for another minute.

Step 9

Add the diced potatoes to the pan, stirring to coat them evenly with the masala.

Step 10

Pour in the boiled chickpeas and salt, stirring to combine everything well.

Step 11

Add the chopped fenugreek leaves, stirring to mix them with the potato-chickpea mixture. Allow everything to cook for about 2 minutes.

Step 12

Pour in 0.5 cup of water, cover the pan with a lid, and let it simmer for 15-20 minutes on low heat, or until the potatoes are fully cooked.

Step 13

Stir occasionally to prevent sticking and to mix the flavors well. Add more water if necessary.

Step 14

Once the potatoes are tender, uncover the pan, and increase the heat to medium to let any excess water evaporate.

Step 15

Turn off the heat and garnish with lemon juice and freshly chopped coriander leaves.

Step 16

Serve hot with roti, chapati, or steamed rice.

Nutrition Facts

Serving size	1285.3 grams (1285.3g)

Amount per serving	% Daily Value*
Calories	1144

Total Fat 35.90g	46%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 3779mg	164%
Total Carbohydrate 175.40g	64%
Dietary Fiber 40.40g	144%
Total Sugars 34.50g
Protein 41.10g	82%

Vitamin D 0IU	0%
Calcium 1247mg	96%
Iron 18mg	102%
Potassium 4935mg	105%

*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: 27.2%

Protein: 13.8%

Carbs: 59.0%