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    You are in: Home / Recipes / Aloo Methi Recipe
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    Aloo Methi

    Average Rating:

    3 Total Reviews

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    • on May 17, 2010

      Oh, how I love this dish at our local Indian lunch counter! The menu's constantly changing, so when I see it there, I get VERY excited. This recipe didn't taste like that version, but I'm always on the lookout for more potato recipes, so it wasn't exactly a negative that we got to enjoy this. :o) I used fresh methi (fenugreek leaves) and skipped the chilis (hot!), but otherwise made as indicated. Careful not to cook the potatoes too much or they will fall apart. Thank you for sharing, roja khan!

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    • on September 20, 2008

      This was very good! I didn't have methi leaves available, so substituted kale, which I know is not the same, but was kind of close. I served it with dal, poori and raita for a very delicious dinner. Thanks, Roja Khan!

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    • on June 05, 2008

      I tried this recipe to use the mustard greens we got through our Community Supported Agriculture share. It was very good! I used canned tomatoes, since they aren't in season here yet, and skipped the dried chilies so my 4 year old would eat it. I served it alongside some Chicken Curry and a premade Indian rice packet. It would be a good addition to any Indian dinner. Indian food is quite easy to prepare, for anyone who hasn't tried it. One thing to consider, in Indian food, the red chili powder is usually Kashmiri Chili Powder (found at international markets) NOT what Americans usually use as chili powder. It wouldn't taste right without the Kashmiri red chili. Thanks for the recipe!

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    Nutritional Facts for Aloo Methi

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.4
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 25.7 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 5.8 g
    Sugars 5.5 g
    Protein 5.2 g


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