High Protein Aloo Palak

Elevate your weeknight dinner routine with this High Protein Aloo Palak—a nutrient-packed twist on the traditional Indian classic! This satisfying recipe combines tender baby potatoes, earthy spinach, and protein-rich chickpeas, all simmered in a fragrant blend of Indian spices like cumin, coriander, and garam masala. The addition of fresh tomatoes, onions, and ginger garlic paste infuses the dish with a vibrant medley of flavors, while a hint of green chili adds just the right amount of heat. Ready in just 45 minutes, this wholesome vegan dish is perfect for a quick, healthy, and flavorful meal. Serve it with warm roti or steamed rice for a complete, hearty dinner that’s as delicious as it is nourishing.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams baby potatoes
• 500 grams fresh spinach, washed and chopped
• 400 grams canned chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 medium green chili, chopped
• 1 tablespoon ginger garlic paste
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons oil
• 0.5 cup water
• 2 tablespoons fresh coriander leaves, chopped

Directions

Step 1

Begin by boiling the baby potatoes in salted water until tender, about 10-15 minutes. Once cooked, drain and let them cool before peeling and cutting them into halves.

Step 2

While the potatoes are cooking, heat the oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.

Step 3

Add the chopped onion and sauté until it turns golden brown.

Step 4

Mix in the ginger garlic paste and green chili, and cook for another minute until the raw aroma fades.

Step 5

Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.

Step 6

Add turmeric, coriander powder, red chili powder, and salt. Stir well and cook the spices for another minute.

Step 7

Gently fold in the chopped spinach and cook until it wilts down, about 3-4 minutes.

Step 8

Add the drained chickpeas to the pan and mix well with the spinach and spices.

Step 9

Pour in half a cup of water, cover the pan, and let it simmer for 5-6 minutes to allow the flavors to meld together.

Step 10

Add the cooked and halved potatoes, gently stir to combine, and let everything cook together for another 3-4 minutes.

Step 11

Finish by sprinkling garam masala and giving it one last stir. Adjust seasoning if necessary.

Step 12

Garnish with freshly chopped coriander leaves and serve hot with roti or rice.

Nutrition Facts

Serving size	1762.3 grams (1762.3g)

Amount per serving	% Daily Value*
Calories	1253

Total Fat 40.00g	51%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4019mg	175%
Total Carbohydrate 191.70g	70%
Dietary Fiber 45.90g	164%
Total Sugars 30.10g
Protein 54.00g	108%

Vitamin D 0IU	0%
Calcium 821mg	63%
Iron 30mg	166%
Potassium 6066mg	129%

*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: 26.8%

Protein: 16.1%

Carbs: 57.1%