High Protein Aloo Bhindi
Elevate your everyday curry game with this High Protein Aloo Bhindi, a wholesome twist on the classic Indian vegetable dish. This vibrant recipe pairs tender okra (bhindi) and golden potatoes with protein-rich chickpeas, all cooked in a fragrant blend of spices like cumin, turmeric, coriander, and red chili powder. A hint of gram flour (besan) gives the dish a delightful thickness, while the finishing touch of fresh coriander brightens up every bite. Perfect for busy weeknights, this nutritious, flavorful dish takes just 50 minutes to prepare and serves four, making it an ideal choice for both vegetarians and protein-seekers. Serve it with warm roti or fluffy rice for a complete and satisfying meal that’s loaded with both flavor and health benefits!
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Recipe Information
Ingredients
- 500 grams Okra (Bhindi)
- 250 grams Potatoes
- 150 grams Chickpeas (cooked)
- 1 large Onion
- 1 large Tomato
- 1 inch piece Ginger
- 3 Garlic cloves
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Gram flour (Besan)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash and pat dry the okra. Trim the ends and cut into 1-inch pieces.
Peel the potatoes and cut into small cubes.
Finely chop the onion, tomato, ginger, garlic, and green chilies.
Heat oil in a large pan over medium heat and add the cumin seeds. Let them splutter for a few seconds.
Add the chopped onion and sauté until golden brown.
Add the ginger, garlic, and green chilies. Cook for 1-2 minutes till the raw smell disappears.
Stir in the chopped tomato and cook until it softens.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the cubed potatoes and cook for 5 minutes, stirring occasionally.
Add the chickpeas, mix well, and cook for another 5 minutes.
Now, add the okra and mix gently to combine. Cook uncovered on medium heat, stirring occasionally to avoid sticking, for about 10 minutes.
Sprinkle gram flour over the vegetables, stir to combine, and cook for another 5 minutes to ensure the gram flour is cooked and the dish thickens.
Garnish with chopped coriander leaves before serving.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 48.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4594 mg | 98% | |
*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.
