Mediterranean Diet Aloo Methi

Elevate your weeknight dinners with this healthy twist on a classic Indian dish: Mediterranean Diet Aloo Methi. This vibrant recipe combines tender potatoes, earthy fenugreek leaves (methi), and warm spices like cumin and turmeric, all sautéed to perfection in heart-healthy olive oil. With a zing of fresh lemon juice and a fragrant medley of garlic, chili, and coriander, this dish offers a delightful balance of bold flavors and wholesome ingredients. Ready in just 45 minutes, this nutritious recipe aligns with Mediterranean diet principles while honoring the rich culinary heritage of Aloo Methi. Serve it as a flavorful side or pair it with whole-grain bread or rice for a satisfying vegetarian meal the whole family will enjoy!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 3 Garlic cloves, minced
• 1 Green chili, chopped
• 1 medium Red onion, finely chopped
• 3 medium Potatoes, peeled and diced
• 0.5 teaspoon Turmeric powder
• 2 cups Fenugreek leaves (methi), washed and chopped
• 1 teaspoon Salt
• 1 teaspoon Coriander powder
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Heat olive oil in a large non-stick pan over medium heat.

Step 2

Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.

Step 3

Introduce the minced garlic and chopped green chili to the pan. Sauté for 1-2 minutes until the garlic is golden brown.

Step 4

Add the finely chopped red onion and cook, stirring occasionally, until translucent, approximately 5 minutes.

Step 5

Add the diced potatoes to the pan, and sprinkle the turmeric powder over them. Stir well to coat the potatoes with the spices.

Step 6

Cover the pan with a lid and cook the potatoes for about 10 minutes, stirring occasionally, until they are just tender.

Step 7

Stir in the chopped fenugreek leaves (methi) along with salt, coriander powder, and black pepper. Mix well to integrate all ingredients.

Step 8

Cook uncovered for an additional 10 minutes, stirring occasionally, until the fenugreek leaves are cooked and the potatoes are crisp-tender.

Step 9

Remove the pan from heat and stir in the lemon juice to add a fresh, tangy flavor.

Step 10

Serve hot as a side dish or pair with whole-grain bread or rice for a complete meal.

Nutrition Facts

Serving size	1359.3 grams (1359.3g)

Amount per serving	% Daily Value*
Calories	1068

Total Fat 34.80g	45%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2739mg	119%
Total Carbohydrate 163.00g	59%
Dietary Fiber 38.80g	139%
Total Sugars 11.80g
Protein 32.20g	64%

Vitamin D 0IU	0%
Calcium 2158mg	166%
Iron 17mg	97%
Potassium 6974mg	148%

*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: 28.6%

Protein: 11.8%

Carbs: 59.6%