High Protein Aloo Gobi

Elevate your classic Aloo Gobi with this High Protein Aloo Gobi recipe, a hearty and nutritious twist on the beloved Indian favorite. Packed with tender potatoes, cauliflower, and protein-rich chickpeas, this dish is a wholesome, plant-based delight that's perfect for a satisfying weeknight dinner. Aromatic spices like cumin, turmeric, and coriander infuse every bite with irresistible flavor, while a vibrant garnish of fresh cilantro adds a refreshing finish. Ready in just 45 minutes, this recipe is both easy to prepare and rich in nutrients, making it an ideal choice for vegans, vegetarians, and anyone looking to introduce more plant-based protein to their diet. Serve it alongside fluffy basmati rice or warm naan for a completely comforting meal. Whether you're meal prepping or enjoying it straight from the pan, this High Protein Aloo Gobi is destined to become a family favorite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 1 medium head Cauliflower
• 1 15 oz can Canned chickpeas
• 2 tablespoons Vegetable oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomatoes
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 0.5 cup Water

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes.

Step 2

Break the cauliflower into medium-sized florets, discarding the thick stem.

Step 3

Drain and rinse the canned chickpeas under cold water.

Step 4

Finely chop the onion. Mince the garlic and ginger. Chop the tomatoes.

Step 5

Heat the vegetable oil in a large pan over medium heat.

Step 6

Add the cumin seeds and let them sizzle for about 30 seconds until they release their aroma.

Step 7

Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.

Step 8

Stir in the minced garlic and ginger and cook for another minute.

Step 9

Add the chopped tomatoes and cook for 2-3 minutes until they start to soften.

Step 10

Stir in the turmeric, coriander, chili powder, and salt, mixing to coat the onion and tomato mixture.

Step 11

Add the cubed potatoes and cauliflower florets to the pan, stirring well to combine with the spice mixture.

Step 12

Pour in the water, cover the pan, and let it simmer on low heat for about 10-15 minutes until the potatoes and cauliflower are tender.

Step 13

Stir in the chickpeas and cook for an additional 5 minutes until everything is heated through and combined.

Step 14

Garnish with freshly chopped cilantro before serving.

Step 15

Serve hot, ideally with naan or rice.

Nutrition Facts

Serving size	1912.9 grams (1912.9g)

Amount per serving	% Daily Value*
Calories	1278

Total Fat 36.60g	47%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 17.10g
Cholesterol 0mg	0%
Sodium 4380mg	190%
Total Carbohydrate 210.80g	77%
Dietary Fiber 42.90g	153%
Total Sugars 40.60g
Protein 43.50g	87%

Vitamin D 0IU	0%
Calcium 451mg	35%
Iron 16mg	91%
Potassium 5387mg	115%

*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: 24.5%

Protein: 12.9%

Carbs: 62.6%