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Methi Aloo is a nutritious Indian greens dish loaded with iron, vitamins, and authentic spices. This healthy vegetarian preparation is naturally low-calorie, DASH-friendly, and perfect for clean eats and family meals.
Wash and chop potatoes into 1-inch cubes; soak in water to prevent browning.
Rinse fresh methi leaves thoroughly, then chop finely. Dice onion and tomato, and slice the green chili.
Heat 2 tbsp vegetable oil in a large skillet over medium heat; add cumin seeds and let them sizzle for 15 seconds until aromatic.
Add diced onion and sauté on medium flame until golden, 3–4 minutes; then add green chili and cook for another 30 seconds.
Add turmeric, red chili, and coriander powder, stirring for 20 seconds before adding potatoes; cook and stir on medium for 4 minutes to let potatoes absorb the spices.
Mix in chopped tomato and methi leaves; sprinkle salt. Cover, reduce to low-medium heat, and cook for 12–15 minutes, stirring occasionally, until potatoes are soft and methi is wilted.
Uncover and cook uncovered on low flame for 3–4 minutes to evaporate excess moisture, stirring gently to prevent sticking or mashing the potatoes.
Check seasoning, adjust salt if needed, and serve hot.
