High Protein Aaloo Baigan Sabzi
Elevate your everyday veggie curry with this High Protein Aaloo Baigan Sabzi, a wholesome twist on the classic Indian dish! Featuring tender potatoes and eggplants simmered in a fragrant blend of spices, this recipe packs an extra punch with protein-rich chickpeas. Perfectly balanced with the earthy warmth of cumin, garam masala, and fresh coriander leaves, this hearty sabzi is easy to make and ready in under an hour. It's a delicious, nutrient-dense option for vegetarian meals, pairing beautifully with fluffy rice or warm roti. Great for meal prep and satisfying for all, this protein-packed recipe brings flavorful nutrition to your table while keeping traditional Indian flavors intact.
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Recipe Information
Ingredients
- 400 grams potatoes
- 400 grams eggplants
- 200 grams chickpeas (cooked or canned)
- 1 medium onion
- 2 medium tomatoes
- 1 green chili
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves
- 100 ml water
Instructions
Peel the potatoes and chop them into medium-sized cubes. Wash and cube the eggplants as well.
Finely chop the onion, tomatoes, and green chili. Set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chili, cooking for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil starts to separate.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 1-2 minutes to blend the spices.
Add potatoes and eggplants to the mixture, stirring well to coat them with the spice blend.
Pour in the water, cover the pan, and allow the vegetables to cook for 15-20 minutes, stirring occasionally.
Once the potatoes and eggplants are cooked through, add the cooked chickpeas and mix well.
Sprinkle garam masala over the sabzi and let it cook for an additional 5 minutes.
Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 41.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4727 mg | 101% | |
*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.
