Low Sodium Aloo Methi

Delight in the earthy flavors and comforting aroma of Low Sodium Aloo Methi, a healthier twist on a classic Indian side dish. This easy-to-make recipe combines tender, golden potatoes and nutrient-packed fresh fenugreek (methi) leaves, seasoned with fragrant spices like cumin, turmeric, and coriander. By skipping traditional sodium-heavy ingredients, the dish relies on the natural zest of fresh lemon juice, grated ginger, and black pepper to deliver bold, balanced flavors. Perfect for those seeking heart-healthy, low-salt meals, this vibrant stir-fry pairs beautifully with warm roti or steamed rice for a wholesome and satisfying meal. Ready in just 35 minutes, Low Sodium Aloo Methi is a quick, nutritious option for busy weeknights or cozy family feasts.

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 2 cups Fresh methi (fenugreek) leaves
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 2 teaspoons Fresh lemon juice
• 0.25 teaspoon Black pepper
• 1 teaspoon Coriander powder
• 0.25 cup Water

Directions

Step 1

Peel the potatoes and cut them into small cubes.

Step 2

Clean the methi leaves thoroughly under running water to remove any dirt and chop them coarsely.

Step 3

Heat olive oil in a pan over medium heat.

Step 4

Add cumin seeds and let them sizzle for a few seconds until they are fragrant.

Step 5

Add the grated ginger and minced garlic, sautéing for about a minute until lightly golden.

Step 6

Add the cubed potatoes to the pan and mix well.

Step 7

Sprinkle turmeric powder, red chili powder, coriander powder, and black pepper over the potatoes. Stir to coat the potatoes evenly with the spices.

Step 8

Pour in the water, giving the mixture a stir. Cover the pan and let the potatoes cook for about 10 minutes, or until they are tender, stirring occasionally.

Step 9

Add the chopped methi leaves to the cooked potato mixture, mixing well. Cook for an additional 5 minutes until the methi leaves wilt and mix well with the potatoes.

Step 10

Finally, drizzle fresh lemon juice over the aloo methi and give it a good stir. Adjust seasoning as needed.

Step 11

Serve hot with roti or rice for a healthy and satisfying meal.

Nutrition Facts

Serving size	(913.9g)

Amount per serving	% Daily Value*
Calories	858.4

Total Fat 33.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 321.3mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 30.9g	0%
Total Sugars 5.3g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 1704.7mg	0%
Iron 142.4mg	0%
Potassium 5391.0mg	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: 34.7%

Protein: 12.6%

Carbs: 52.8%