High Protein Aalu Ki Sabji
Elevate your traditional potato curry with this nutritious and flavorful **High Protein Aalu Ki Sabji**! This wholesome Indian dish combines tender, spice-infused potatoes with protein-packed chickpeas and creamy paneer for a satisfying meal that will delight your taste buds. Enhanced with aromatic spices like cumin, coriander, and garam masala, and simmered to perfection, this hearty curry bursts with rich flavors in every bite. It's quick and easy, with just 15 minutes of prep time and 30 minutes to cook, making it perfect for busy weeknights. Serve it hot with roti, naan, or rice and garnish with fresh coriander for an authentic touch. Packed with protein and bold flavors, this recipe is a must-try for those looking to add a healthy yet indulgent twist to their everyday meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Chickpeas (canned or boiled)
- 150 grams Paneer (cubed)
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 medium Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 200 ml Water
Instructions
Peel and dice the potatoes into medium-sized cubes. Rinse them thoroughly and set aside.
Dice the onion and chop the tomatoes and green chilies finely.
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.
Add the ginger and garlic paste, and sauté for about a minute until the raw smell fades.
Add the chopped onions and sauté until they turn golden brown.
Stir in the green chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the mixture.
Add the diced potatoes and mix to coat them well with the spices. Cover and cook for 5-7 minutes, stirring occasionally to prevent sticking.
Add the chickpeas and cubed paneer, then pour in the water. Stir well and cover the pan to let it simmer for about 10-15 minutes or until the potatoes are tender.
Uncover the pan, sprinkle garam masala over the sabji, and mix gently.
Cook for an additional 2-3 minutes, allowing the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 47.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1080 mg | 83% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4768 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.
