High Protein Aaloo Sabzi

Elevate your traditional comfort food with this High Protein Aaloo Sabzi, a wholesome twist on the much-loved Indian classic. Packed with tender potatoes, protein-rich chickpeas, and silken tofu, this sabzi is further enriched by the natural sweetness of green peas and a medley of aromatic spices like cumin, turmeric, and coriander. Each bite bursts with bold, savory flavors while delivering a nutritious punch, making it perfect for vegetarians, vegans, or anyone seeking a hearty yet healthy meal option. Easy to prepare in just an hour, this protein-packed potato curry pairs beautifully with steamed rice, fluffy roti, or naan, making it a versatile dish for lunch or dinner. Whether you're meal prepping or cooking for your family, this Aaloo Sabzi is sure to impress with its vibrant flavors and substantial nutrition.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium potatoes
• 1 cup chickpeas
• 200 grams tofu
• 1 large onion
• 2 large tomato
• 1 cup green peas
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 2 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves
• 2 cups water

Directions

Step 1

Start by washing and peeling the potatoes. Dice them into small cubes and set aside.

Step 2

Drain and rinse the chickpeas if using canned. If using dried, soak them overnight and cook until they are tender.

Step 3

Cut the tofu into small cubes and set them aside. Optionally, you can pan-fry the tofu to a golden brown for added texture.

Step 4

Finely chop the onion and tomatoes separately and keep them ready.

Step 5

Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds and let them crackle for a few seconds.

Step 6

Add the chopped onion and ginger-garlic paste. Sauté for 5-6 minutes until the onion turns golden brown.

Step 7

Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala, about 7-8 minutes.

Step 8

Add the diced potatoes and mix well to coat them with the spice mixture.

Step 9

Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until the potatoes are half-cooked.

Step 10

Add the chickpeas, green peas, and tofu cubes into the pan. Stir gently to combine everything.

Step 11

Cover and cook for another 15 minutes or until the potatoes are soft and cooked through, and the peas and chickpeas are heated.

Step 12

Check the seasoning and adjust salt or spices if necessary.

Step 13

Garnish with freshly chopped coriander leaves before serving.

Step 14

Serve hot with rice or Indian bread such as roti or naan.

Nutrition Facts

Serving size	2468.2 grams (2468.2g)

Amount per serving	% Daily Value*
Calories	2040

Total Fat 53.70g	69%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 6009mg	261%
Total Carbohydrate 320.80g	117%
Dietary Fiber 55.90g	200%
Total Sugars 69.30g
Protein 86.80g	174%

Vitamin D 0IU	0%
Calcium 1136mg	87%
Iron 34mg	188%
Potassium 6918mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 16.4%

Carbs: 60.7%