Methi Aloo Fenugreek and Potato Stir-Fry

Methi Aloo Fenugreek and Potato Stir-Fry
Methi Aloo Fenugreek and Potato Stir-Fry

Methi Aloo Fenugreek and Potato Stir-Fry

5/5

Benefits:

  • Fenugreek leaves (methi) are rich in vitamins, minerals, and antioxidants.
  • Potatoes provide carbohydrates and essential nutrients.
  • This dish combines the earthy flavors of fenugreek leaves with the heartiness of potatoes.
  • The spices used in the stir-fry may offer potential health benefits, including aiding digestion and providing anti-inflammatory properties.

INGREDIENTS

  • 2 cups fresh fenugreek leaves (methi), washed and chopped
  • 2 medium-sized potatoes (aloo), peeled and diced
  • 1 onion, finely chopped
  • 2-3 green chilies, chopped (adjust to taste)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • Lemon wedges (for serving)

INSTRUCTIONS

  1. Prepare Fenugreek Leaves: Wash the fenugreek leaves (methi) thoroughly and chop them finely.

  2. Prepare Potatoes: Peel the potatoes and dice them into small cubes.

  3. Sauté Aromatics: In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.

  4. Add Onion and Chilies: Add chopped onions and green chilies. Sauté until the onions become translucent.

  5. Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

  6. Add Spices: Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions with the spices.

  7. Cook Potatoes: Add the diced potatoes to the pan. Mix well with the onion and spice mixture. Cook for a few minutes until the potatoes start to soften.

  8. Add Fenugreek Leaves: Add the chopped fenugreek leaves (methi) to the pan. Mix well with the other ingredients.

  9. Stir-Fry: Continue to stir-fry the mixture for a few minutes until the fenugreek leaves wilt and the potatoes are fully cooked.

  10. Adjust Seasoning: Taste and adjust the salt and spiciness according to your preference.

  11. Serve: Remove from heat and serve the methi aloo stir-fry with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.

TIPS

  • Use fresh fenugreek leaves for the best flavor. If unavailable, you can use dried fenugreek leaves (kasuri methi).
  • Adjust the spiciness by modifying the amount of green chilies and red chili powder.
  • Serve this methi aloo stir-fry as a nutritious and flavorful side dish.

NUTRITION VALUE

  • Calories: ~150-200 (per serving)
  • Carbohydrates: ~20-25g
  • Protein: ~3-4g
  • Fat: ~6-8g
  • Fiber: ~4-5g

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