Whole30 Aloo Methi

Transform your weeknight meals with this wholesome and flavorful Whole30 Aloo Methi recipe, a delightful twist on the classic Indian dish that’s both healthy and satisfying. Featuring tender cubes of golden potatoes sautéed in fragrant ghee and infused with earthy fresh fenugreek leaves, this recipe is a celebration of simple, vibrant spices like cumin, turmeric, and coriander. Bursting with warm, aromatic flavors and finished with a hint of zesty lemon juice, it’s a perfect gluten-free, paleo-friendly side dish or light main course. Ready in just 45 minutes, this easy, one-pan marvel is perfect for your Whole30 meal plan! Serve it with a crisp green salad for a nourishing, plant-forward dinner that’s sure to impress.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces medium potatoes
• 2 cups fresh fenugreek leaves (methi)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 tablespoon fresh ginger, minced
• 2 pieces green chilies, chopped
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Peel and cut the potatoes into small cubes. Rinse the cubed potatoes in cold water to remove excess starch and set aside.

Step 2

Pick the fenugreek leaves, discard the tough stems, wash them thoroughly in cold water to remove grit, and drain well. Roughly chop the leaves and set aside.

Step 3

Heat the ghee in a large skillet over medium heat. Add the cumin seeds and sauté them until they start to crackle and turn aromatic, about 1 minute.

Step 4

Add the minced ginger and chopped green chilies to the skillet. Cook for another 1-2 minutes until the ginger is fragrant.

Step 5

Add the potato cubes to the skillet, followed by turmeric powder, salt, red chili powder, and coriander powder. Stir to coat the potatoes evenly with the spices.

Step 6

Cover the skillet and cook on low-medium heat for about 10 minutes, stirring occasionally, until the potatoes are partially cooked.

Step 7

Add the fenugreek leaves to the skillet, mixing them well with the potatoes. Cover and cook for an additional 10 minutes or until the potatoes are fully cooked and the fenugreek leaves are wilted and tender.

Step 8

Once the potatoes are cooked through, uncover the skillet and increase the heat to medium. Sauté for a couple of minutes to evaporate any excess moisture.

Step 9

Turn off the heat and stir in the lemon juice for a fresh tangy flavor. Adjust seasoning with more salt if needed.

Step 10

Garnish with freshly chopped cilantro before serving. Serve hot as a side dish or as a light main dish with a green salad.

Nutrition Facts

Serving size	(1447.1g)

Amount per serving	% Daily Value*
Calories	1207.0

Total Fat 35.2g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 2760.5mg	0%
Total Carbohydrate 186.8g	0%
Dietary Fiber 46.2g	0%
Total Sugars 9.8g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 2109.9mg	0%
Iron 20.7mg	0%
Potassium 7871.8mg	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: 26.0%

Protein: 12.8%

Carbs: 61.2%