Paleo Aloo Methi

Discover the perfect balance of bold, earthy flavors with this Paleo Aloo Methi, a wholesome twist on the traditional Indian classic. This recipe swaps potatoes for nutrient-packed rutabaga, making it a paleo-friendly delight. Fresh fenugreek leaves (methi) take center stage alongside an aromatic blend of spices like cumin, turmeric, and coriander, all lightly sautéed in creamy coconut oil for a healthier, dairy-free base. Grated ginger, garlic, and a hint of chili add layers of warmth and depth, while a quick simmer ensures the rutabaga turns perfectly tender. Ready in under 45 minutes, this vibrant dish is a versatile side or satisfying vegan main that pairs beautifully with cauliflower rice or your favorite flatbread substitute. A truly ingenious take on comfort food that doesn’t compromise on nutrition or flavor!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized Rutabaga
• 2 cups Fenugreek leaves (Methi)
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.75 teaspoon Salt
• 1 inch piece Ginger
• 2 Garlic cloves
• 1 Green chili
• 0.25 cup Water

Directions

Step 1

Peel the rutabagas and chop them into small cubes, approximately 1/2 inch in size.

Step 2

Rinse the fenugreek leaves thoroughly under running water to remove any dirt, and then chop them coarsely.

Step 3

Peel and grate or finely chop the ginger.

Step 4

Mince the garlic cloves and finely chop the green chili.

Step 5

Heat coconut oil in a large skillet over medium heat.

Step 6

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

Step 7

Stir in the grated ginger, minced garlic, and chopped green chili, and sauté for 1-2 minutes until the garlic turns golden.

Step 8

Add the cubed rutabaga to the skillet, and mix well to coat them with the oil and spices.

Step 9

Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the rutabaga. Stir to combine.

Step 10

Pour in the 1/4 cup of water, cover the skillet with a lid, and let it cook for about 15 minutes, or until the rutabaga is tender. Stir occasionally to prevent sticking and add a splash more water if necessary.

Step 11

Once the rutabaga is cooked, add the chopped fenugreek leaves to the skillet. Mix well and let it cook for an additional 5-7 minutes, uncovered, until the fenugreek leaves are wilted and cooked through.

Step 12

Taste and adjust seasoning if necessary. Serve hot as a side dish or as the main component of a meal.

Nutrition Facts

Serving size	(1404.9g)

Amount per serving	% Daily Value*
Calories	1031.0

Total Fat 56.5g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 15.4mg	0%
Sodium 3225.8mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 46.2g	0%
Total Sugars 37.1g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 2389.5mg	0%
Iron 17.0mg	0%
Potassium 6565.1mg	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: 47.6%

Protein: 11.5%

Carbs: 40.9%