Soy-Free Aloo Methi

Discover the vibrant flavors of **Soy-Free Aloo Methi**, a hearty Indian dish that combines tender golden potatoes with the earthy aroma of fresh fenugreek leaves (methi). This plant-based, nutrient-packed recipe is infused with the warm essence of cumin, garlic, and a blend of traditional spices, including turmeric and coriander, for a wholesome yet bold flavor profile. Perfectly balanced with a touch of tangy lemon juice, this dish is free from soy, making it ideal for those with dietary restrictions. Ready in just 40 minutes, this versatile creation can be served as a mouthwatering side with roti or paratha or enjoyed as a comforting accompaniment to steamed rice. Whether you're craving something savory or looking to elevate your weeknight meals, this aloo methi recipe delivers classic Indian home-cooked goodness with every bite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Fenugreek leaves (methi)
• 3 medium Potatoes
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 4 cloves Garlic cloves, minced
• 2 small Green chilies, chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 tablespoon Lemon juice

Directions

Step 1

Pick the fenugreek leaves from their stems, wash them thoroughly in cold water to remove any dirt, and then finely chop them.

Step 2

Peel the potatoes and cut them into small cubes, roughly 1-inch in size, ensuring even cooking.

Step 3

Heat the vegetable oil in a large non-stick skillet over medium heat.

Step 4

Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.

Step 5

Stir in the asafoetida (hing) and sauté for a moment until fragrant.

Step 6

Add the minced garlic and chopped green chilies to the skillet, cooking for about 1-2 minutes until the garlic turns golden brown.

Step 7

Add the cubed potatoes, turmeric powder, coriander powder, and red chili powder. Mix well to coat the potatoes with the spices.

Step 8

Cover the skillet with a lid and let the potatoes cook on a medium flame for about 10 minutes, stirring occasionally to prevent sticking.

Step 9

Once the potatoes are partially cooked, add the chopped fenugreek leaves and salt to the skillet, stirring to combine everything uniformly.

Step 10

Cover again and cook for another 10 minutes, stirring occasionally, until the potatoes are fully cooked, and the fenugreek leaves are wilted and tender.

Step 11

Remove the lid and increase the flame to slightly dry out any excess moisture, if present, while stirring continuously.

Step 12

Finish with a tablespoon of lemon juice for tanginess, mixing it well with the cooked aloo methi.

Step 13

Serve hot with Indian bread like roti or paratha, or as a side dish with rice.

Nutrition Facts

Serving size	(949.0g)

Amount per serving	% Daily Value*
Calories	964.8

Total Fat 30.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2601.9mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 28.4g	0%
Total Sugars 9.2g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 1152.3mg	0%
Iron 15.5mg	0%
Potassium 5432.7mg	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: 27.6%

Protein: 11.0%

Carbs: 61.4%