High Protein Aaloo Sabzi
Elevate your traditional Aaloo Sabzi with this protein-packed twist! Our High Protein Aaloo Sabzi combines tender potatoes, creamy tofu, nutrient-rich chickpeas, and sweet green peas in a fragrant medley of spices like cumin, turmeric, and coriander. This hearty, flavorful dish is not only vegan but also loaded with plant-based proteins to power your day. Perfectly balanced with a rich tomato-onion masala base, it’s simmered to perfection and finished with a sprinkle of fresh coriander for a burst of freshness. Quick to prepare and ideal for meal prep, it pairs beautifully with steamed rice or warm roti, making it a nutritious and satisfying choice for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 cup chickpeas
- 200 grams tofu
- 1 large onion
- 2 large tomato
- 1 cup green peas
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 2 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
- 2 cups water
Instructions
Start by washing and peeling the potatoes. Dice them into small cubes and set aside.
Drain and rinse the chickpeas if using canned. If using dried, soak them overnight and cook until they are tender.
Cut the tofu into small cubes and set them aside. Optionally, you can pan-fry the tofu to a golden brown for added texture.
Finely chop the onion and tomatoes separately and keep them ready.
Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds and let them crackle for a few seconds.
Add the chopped onion and ginger-garlic paste. Sauté for 5-6 minutes until the onion turns golden brown.
Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala, about 7-8 minutes.
Add the diced potatoes and mix well to coat them with the spice mixture.
Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until the potatoes are half-cooked.
Add the chickpeas, green peas, and tofu cubes into the pan. Stir gently to combine everything.
Cover and cook for another 15 minutes or until the potatoes are soft and cooked through, and the peas and chickpeas are heated.
Check the seasoning and adjust salt or spices if necessary.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or Indian bread such as roti or naan.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6009 mg | 261% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 69.3 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1136 mg | 87% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 6918 mg | 147% | |
*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.
