High Protein Aloo Sabzi

Elevate your everyday aloo sabzi with this flavorful and wholesome *High Protein Aloo Sabzi*, a nutrient-packed twist on a classic Indian dish! This recipe combines tender, spiced potatoes with protein-rich chickpeas, making it a filling and healthy option for vegetarians and vegans alike. Aromatic spices like cumin, turmeric, and garam masala infuse the dish with bold, authentic flavors, while fresh herbs add a vibrant finish. Perfectly balanced and easy to prepare, this protein-packed curry is ready in just 45 minutes and pairs wonderfully with warm chapati or steamed rice. Whether you're looking for a satisfying weeknight dinner or a crowd-pleasing side, this high-protein aloo sabzi is a delicious, nutritious choice for your table!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 400 grams Canned Chickpeas
• 1 large Onion
• 2 medium Tomatoes
• 1 inch piece Ginger
• 3 Garlic Cloves
• 2 Green Chilies
• 3 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Powder
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Fresh Coriander Leaves
• 250 ml Water

Directions

Step 1

Peel and cut the potatoes into small cubes. Rinse the canned chickpeas under cold water and set aside.

Step 2

Finely chop the onion, tomatoes, green chilies, and coriander leaves. Grate the ginger and crush the garlic cloves.

Step 3

Heat oil in a deep pan over medium heat. Add the cumin seeds and let them crackle.

Step 4

Add chopped onions and sauté until they turn golden brown.

Step 5

Add the grated ginger, crushed garlic, and green chilies. Cook for 2 minutes until fragrant.

Step 6

Mix in the chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 7

Add coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.

Step 8

Add the cubed potatoes, stir well, and cook for 5 minutes.

Step 9

Pour in water, cover the pan, and let it simmer for about 10 minutes or until the potatoes are halfway cooked.

Step 10

Add the rinsed chickpeas to the pan and stir everything together. Cook for another 10 minutes or until the potatoes are fully cooked.

Step 11

Sprinkle with garam masala and half of the fresh coriander leaves. Mix well and cook for an additional 2 minutes.

Step 12

Garnish with the remaining coriander leaves and serve hot with chapati or rice.

Nutrition Facts

Serving size	1773.7 grams (1773.7g)

Amount per serving	% Daily Value*
Calories	1422

Total Fat 51.80g	66%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3630mg	158%
Total Carbohydrate 213.80g	78%
Dietary Fiber 37.70g	135%
Total Sugars 37.10g
Protein 38.00g	76%

Vitamin D 0IU	0%
Calcium 393mg	30%
Iron 17mg	96%
Potassium 4839mg	103%

*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: 31.6%

Protein: 10.3%

Carbs: 58.0%