High Protein Chole Ki Sabji

Elevate your vegetarian meals with this High Protein Chole Ki Sabji—a nourishing twist on the classic Indian chickpea curry. This recipe combines tender, protein-packed chickpeas and golden, lightly fried paneer cubes in a richly spiced, aromatic tomato-onion gravy. A dash of roasted chickpea flour enhances the texture, creating a velvety base that soaks up the bold flavors of cumin, turmeric, garam masala, and fresh coriander. Perfect for those seeking a hearty and protein-rich meal, this dish is easy to prepare and pairs beautifully with roti, naan, or basmati rice. Whether you're meal prepping or serving a comforting dinner, this wholesome curry is sure to satisfy your taste buds and keep you energized.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Dried chickpeas (chole)
• 100 grams Paneer
• 1 medium, finely chopped Onion
• 2 medium, pureed Tomatoes
• 1 tablespoon Ginger-garlic paste
• 1 finely chopped Green chili
• 2 tablespoons Chickpea flour (besan)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 2 tablespoons Oil
• 2 cups Water

Directions

Step 1

Soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse them well.

Step 2

In a pressure cooker, add the soaked chickpeas, 2 cups of water, and 1 teaspoon of salt. Cook for 5-6 whistles or until the chickpeas are soft and cooked through. Set aside.

Step 3

Cut the paneer into small cubes and lightly fry them in a pan with a small amount of oil until golden brown. Set aside.

Step 4

In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.

Step 5

Add the chopped onions and sauté until they turn golden brown.

Step 6

Add the ginger-garlic paste and green chili, and sauté for another 2 minutes until the raw aroma disappears.

Step 7

Stir in the chickpea flour and roast for about 2 minutes until it emits a nutty fragrance.

Step 8

Add the tomato puree and stir well. Cook for about 5 minutes until the oil starts to separate from the mixture.

Step 9

Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for an additional 2 minutes, stirring frequently.

Step 10

Add the cooked chickpeas with their cooking water into the pan. Stir well to combine with the spices and onion mixture.

Step 11

Allow the curry to simmer for 10 minutes on low heat, allowing the flavors to meld together. Add more water if necessary for the desired consistency.

Step 12

Add the fried paneer cubes and cook for another 2-3 minutes.

Step 13

Check for seasoning and adjust salt if needed.

Step 14

Garnish the chole ki sabji with fresh coriander leaves before serving.

Step 15

Serve hot with roti, naan, or rice for a complete meal.

Nutrition Facts

Serving size	1272.5 grams (1272.5g)

Amount per serving	% Daily Value*
Calories	1524

Total Fat 68.30g	88%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 0.20g
Cholesterol 69mg	23%
Sodium 3227mg	140%
Total Carbohydrate 173.00g	63%
Dietary Fiber 45.80g	164%
Total Sugars 41.10g
Protein 66.40g	133%

Vitamin D 3IU	14%
Calcium 962mg	74%
Iron 17mg	93%
Potassium 3168mg	67%

*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: 39.1%

Protein: 16.9%

Carbs: 44.0%