High Protein Aloo Chokha
Elevate your classic Aloo Chokha with a protein-packed twist in this High Protein Aloo Chokha recipe! Combining the creamy goodness of boiled potatoes with nutrient-rich chickpeas, this dish is a wholesome fusion of traditional flavors and modern nutrition. Sautéed onions, garlic, ginger, and tomatoes form a fragrant base, while a blend of turmeric, cumin, and red chili powder adds depth and warmth. Finished with a splash of tangy lemon juice and a garnish of fresh coriander, this dish shines as a flavorful and healthy option for vegans or vegetarians seeking high-protein meals. Ready in just 35 minutes, this versatile recipe can effortlessly transition from a comforting side dish to a satisfying main course. Perfect for weeknight dinners or meal prep, High Protein Aloo Chokha is proof that simplicity and nutrition go hand in hand.
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Recipe Information
Ingredients
- 3 large Potatoes
- 400 grams Chickpeas (canned or pre-cooked)
- 1 medium Onion
- 1 small Green chili
- 1 medium Tomato
- 1 inch Ginger
- 2 Garlic cloves
- 2 tablespoons Mustard oil
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped) Coriander leaves
Instructions
Begin by washing and boiling the potatoes until tender, about 15 minutes. Once cooked, peel them and set aside to cool slightly.
While the potatoes are boiling, rinse the chickpeas thoroughly if using canned chickpeas. Drain and set aside.
Finely chop the onion, green chili, and tomato. Grate the ginger and mince the garlic cloves.
In a large bowl, mash the potatoes gently; add the chickpeas and lightly mash them together to retain some texture.
Heat the mustard oil in a small pan over medium heat. Add the chopped onions, ginger, and garlic, and sauté until the onions turn golden brown.
Add the chopped green chili and tomato to the pan, continue to sauté for another 2-3 minutes until the tomatoes become soft.
Stir in the turmeric powder, red chili powder, cumin powder, and salt. Mix well and let the spices cook for an additional minute.
Add the sautéed mixture to the mashed potatoes and chickpeas. Mix thoroughly to ensure all ingredients are well combined.
Pour in the lemon juice and add the chopped coriander leaves. Mix once more.
Taste and adjust seasoning if necessary before serving warm as a side dish or main course.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 48.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6684 mg | 142% | |
*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.
