Piping Pot Curry · by Meeta Arora★ 5.0 (8)
Aloo Methi Recipe
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 5%
CARBS 19G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 10G51% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Indian potato and fenugreek leaf stir-fry with warming spices. This nutritious side accompanies curries and other Indian mains beautifully.
sideindian🥘 pressure cooker🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoon Oil (I use mustard oil, or any preferred oil)
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (Hing) (optional, skip for gluten-free )
- 3 cloves Garlic (diced)
- 1 Green Chili Pepper (slit into 2 or chopped)
- 2 Potatoes (medium, around 300 grams)
- 3.5 cups Methi (Fenugreek leaves) (packed, washed and chopped coarsely)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Salt (adjust to taste )
- 1/2 teaspoon Kashmiri red chili powder (optional, adjust to taste )
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 5%
CARBS 19G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 10G51% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 415mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.