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ALOO METHI with mango chutney food and its benefits in Ayurveda

Home Articles ALOO METHI with mango chutney food and its benefits in Ayurveda
ALOO METHI with mango chutney food and its benefits in Ayurveda

ALOO METHI with mango chutney food and its benefits in Ayurveda

Fenugreek, also known as methi, offers several health advantages, and winter is the best season to take.  If you haven't already, include this amazing diet. Typically, people from South and Central Asia use fenugreek leaves to make food. Rajasthan contributes to more than 80% of the cultivation of fenugreek, one of the main products of India.

A delectable dish called aloo methi is cooked with potatoes, fenugreek leaves, and a variety of spices. Fenugreek is a nutrient-rich, green leafy vegetable with a distinctive flavor. Fenugreek has various health advantages. In addition to being nutritious, this recipe tastes great!

Aloo Methi Preparation Ingredients

About 3 cups of cubed potatoes will result from peeling and chopping 4 medium-sized potatoes into bite-sized pieces.

  • oil, 3 tablespoons
  • a half-teaspoon of cumin seeds (jeera)
  • 1/8 teaspoon of aspirin (hing)
  • divided into two pieces, three entire dry red chilies
  • 1/four teaspoon of turmeric (Haldi)
  • 1/4 cup ground coriander (dhania)
  • 1/2 cup of dry fenugreek leaves or 2 cups of minced fenugreek leaves (kasoori methi)
  • 1 salt shakerful
  • 1/4th teaspoon of red chili powder
  • A half-teaspoon of mango powder (amchoor)


  • Potatoes should be washed, peeled, and cubed.
  • In a saucepan, heat the oil to a medium-high temperature. Check the heat of the oil by adding one cumin seed. If the cumin seed breaks right away, the oil is ready.
  • Add asafetida and red chilies when the cumin seeds begin to crack. Stir for a short while Add the potatoes and toss in the fenugreek leaves, salt, turmeric, coriander, and red chilli powder. Mix well and then cover the saucepan.
  • Reduce the heat to medium-low. It should take around 15 minutes for the potatoes to be cooked through and soft. Stir occasionally, ideally once or twice.
  • Potatoes will have faint brown coloration on some sides. Add a tablespoon or two of water if the potatoes seem to be excessively dry.
  • After the potatoes are thoroughly cooked, stir in the mango powder. Cut the heat off. It's time to serve the aloo methi.

Health Benefits:

According to Ayurveda, potatoes provide a cooling and pleasant post-digestive impact while tasting astringent or drying. Even while nightshades are typically beneficial for all doshas, they can aggravate some Vata and Pitta types who may be suffering from rheumatoid arthritis or liver toxicity.

One of the strongest vegetables is the potato, which also helps the digestive tract absorb nutrients and decrease diarrhoea. Without sustaining spices and appropriate cooking, they might be difficult to digest because they are heavy and dry. This is why, after steaming or mashing, Vata types should eat them with ghee, butter, or oil. Without the butter and sour cream, baked potatoes with curry spices work better for Kapha types. In addition to their diuretic and sedative properties, potatoes also offer a grounding or calming aspect that helps balance Vata types. When nursing women take them, their breast milk supply rises.

Sweet potatoes and yams, which are more moistening and tonifying, should be avoided by kaphas. Vatas often benefit from all varieties, while Pittas do well with small amounts of all potatoes. Like any other higher carbohydrate item, potatoes should always be consumed with other vegetables or proteins.