Low Fat Aloo Methi

Savor the vibrant flavors of Low Fat Aloo Methi, a healthy twist on the classic Indian dish that pairs tender, spiced potatoes with the earthy goodness of fresh fenugreek leaves. This recipe uses just one tablespoon of olive oil, making it light yet full of aromatic depth, thanks to the addition of garlic, ginger, and a blend of spices like turmeric, coriander, and red chili powder. The low-fat preparation ensures you can enjoy this nutrient-packed dish guilt-free, whether as a comforting side or a wholesome main with chapati or roti. Ready in just 40 minutes, this quick and easy recipe is a great way to incorporate leafy greens into your diet without compromising on flavor. Perfect for busy weeknights or as part of a nutritious Indian meal, Low Fat Aloo Methi will become a go-to for those seeking delicious yet healthy vegetarian options.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Potatoes
• 150 grams Fresh Fenugreek Leaves (Methi)
• 1 tablespoon Olive Oil
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 2 Green Chilies
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Water

Directions

Step 1

Peel and cube the potatoes into 1/2-inch pieces and rinse them under cold water to remove excess starch. Drain and set aside.

Step 2

Clean the fresh fenugreek leaves thoroughly to remove any dirt or grit. Chop them roughly.

Step 3

Finely chop the garlic and ginger. Slit the green chilies lengthwise and set aside.

Step 4

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

Step 5

When the oil is hot, add the cumin seeds and let them sizzle for a few seconds until they turn aromatic.

Step 6

Add the chopped garlic, ginger, and green chilies. Sauté for about 1 minute until the garlic becomes golden brown.

Step 7

Add the cubed potatoes to the pan. Stir well to coat the potatoes with the oil and spices.

Step 8

Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix everything well so that the spices cover the potatoes evenly.

Step 9

Add 2 tablespoons of water to the pan. Cover with a lid and let the potatoes cook on low heat for about 15 minutes, stirring occasionally until they are tender.

Step 10

When the potatoes are almost cooked, add the chopped fenugreek leaves to the pan.

Step 11

Stir well to combine the fenugreek leaves with the potatoes and spices. Cook uncovered for another 5-7 minutes, allowing the excess moisture to evaporate.

Step 12

Once the potatoes are fully cooked and the fenugreek leaves have wilted, taste and adjust salt if needed.

Step 13

Serve hot with chapati, roti, or as a side with your favorite Indian meal.

Nutrition Facts

Serving size	(720.9g)

Amount per serving	% Daily Value*
Calories	658.7

Total Fat 17.8g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2528.8mg	0%
Total Carbohydrate 111.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 10.0g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 742.7mg	0%
Iron 12.0mg	0%
Potassium 3825.0mg	0%

*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: 23.5%

Protein: 11.5%

Carbs: 65.0%