Methi Aloo Vegetable Recipe

Aloo Methi is a simple and quick sabzi recipe made with potatoes, fenugreek leaves and spices, providing health benefits and is a great way to pair your leafy greens with potatoes. It is a dry vegetable recipe that goes well with roti.

Nutrition Information per serve

  • 65.6 kcal
  • 6.6 gm
  • 0.2 gm
  • 3.1 gm
    Total Fat
  • 2.2 gm
    Total Fiber
1.0 Chopped Cup(51.0 gm) Methi Leaves
1/2 Boiled Diced Cup(83.0 gm) Potato
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
  • Prepreparation

    Boil 1/2 cup of potatoes

  • For making Methi Aloo Vegetable

  • In a kadai, heat 1 tsp cooking oil, 1/4th tsp cumin seeds, 1/4th tsp asafoetida, 1/2 tsp green chillies,1 tbsp onions, 1 tbsp tomatoes,1 tsp ginger garlic paste,1 cup fenugreek leaves, 1/4th tsp salt, 1/4th tsp turmeric.

  • Saute all these well till it gets cooked.

  • Add 1/2 cup boiled potatoes and mix them well.

  • Serve hot with Chapatis.

Not available currently. We are working on this recipe, FAQs will be available shortly.