Aloo Methi Sabzi – Vegan, spicy and glutenfree Indian dry curry made with Potato and fresh fenugreek leaves (methi).
Sookhe Aloo methi is simple flavourful dish made with potatoes and fenugreek leaves. Very minimal spices are used in making this punjabi style dry curry. Aloo methi tastes best with chapati or paratha with dal on the side. But this recipe is so delicicous on it’s own because fresh fengreek leaves (methi) is very flavourful and potatoes come out similar in texture as potato wedges. So you can serve it as appetizers as well.
Many of you people find it surprising to see word ‘healthy’ in the same sentence with potato. Potatoes are one of the few vegetables that have earned a bad reputation mainly because the way these are cooked most of the times.
If you are eating potatoes in the form of fried fries, cutlets or even baked one with toppings such as butter, sour cream or lots of cheese they can be the unhealthiest thing on your menu. BTW does not it holds true for any food that the way you cook it? and the accompaniment which go with particular food makes it healthy or unhealthy.
Coming back to potatoes, these are one of the most popular and versatile food and rich in nutrition if you cook them right. Rich source of complex carbohydrates and high in fiber, and do you know that potatoes contain more potassium than any other fresh vegetables and even more than bananas which are considered rich source of potassium.
I think they make a great side with any protein rich main dish or good as an appetiser if you serve them in small quantities. At our home we simply pair them with some boiled eggs and chickpeas, stir fried vegetables or just baked with very less olive oil with toppings such as scrambled eggs or tofu for the days when we generally avoid eggs too (2 days in a week absolutely no eggs).
When I spotted these cute little organic baby potatoes, immediately reached for them as we generally do not get organic baby potatoes all the times. But when I do get them, just do not want to leave them on the shelf, away from my shopping cart :).
Whenever I am roasting potatoes I generally like to add some fresh herbs to them, which make them all the more fragrant and flavourful. If you do not have baby potatoes you can use Yukon gold or normal potatoes that are quartered, though these may not taste as good as baby ones which are wrapped in crispy skin all around.
This time I used Fenugreek leaves instead of normal herbs as they were in season and believe may they tasted so good and fragrant, even teens loved them and ate more than their fair share 🙂
Aloo Methi Sabzi Nutrition
Prep and cooking time: 35mins Serves 4 as a side
Amount Per Serving
Calories: 133.1, Total
Fat: 3.7 g, Cholesterol: 0.0 mg, Sodium: 466.6 mg, Total Carbs: 22.9 g Dietary
Fiber: 3.4 g, Protein: 3.3 g