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Packed with nutrients, Aloo Methi is a vibrant Indian leafy green preparation with aromatic spicing. This healthy, low-calorie vegetarian dish supports weight loss, PCOS diet, and wholesome family eating.
Rinse the methi leaves thoroughly, chop coarsely, and keep aside. Peel and dice potatoes into 1-inch cubes. Finely chop the onion, tomato, ginger, and garlic.
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 20 seconds to release their aroma.
Add the chopped onions, sauté on medium until golden and translucent, about 5–6 minutes, stirring regularly to prevent burning.
Mix in ginger and garlic; cook for 1 minute until the raw smell fades. Stir in turmeric, red chili powder, and coriander, and cook for another minute to bloom the spices.
Add diced potatoes, toss well with the spices and onions. Cover and cook on medium-low heat for 7–8 minutes, stirring occasionally, until potatoes are half-tender.
Mix in chopped tomato and methi leaves. Sprinkle salt, toss well, cover, and cook on low heat for 8–10 minutes, stirring occasionally, until potatoes are fully cooked and methi is wilted and fragrant.
Uncover and cook for 2–3 minutes on medium, allowing excess moisture to evaporate so the dish finishes dry and the flavors concentrate. Serve hot.
