High Protein Aloo Gobhi
Discover a nourishing twist on a classic Indian favorite with this **High Protein Aloo Gobhi** recipe! This wholesome dish combines tender cauliflower florets, golden potatoes, and protein-packed chickpeas, simmered in a fragrant medley of cumin, turmeric, and garam masala. With a rich tomato and onion base infused with garlic, ginger, and green chilies, every bite is bursting with warm, spicy flavor. A final splash of fresh lemon juice and a sprinkle of cilantro elevate the dish, making it both vibrant and satisfying. Perfect as a plant-based main course, this easy-to-make recipe is packed with nutrients and ideal for pairing with steamed rice or warm roti. Ready in just an hour, it’s your go-to for a high-protein, vegan-friendly meal the whole family will love!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 2 medium Potatoes
- 1 cup Chickpeas
- 1 large Onion
- 2 medium Tomatoes
- 3 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 0.25 cup Fresh cilantro
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Begin by preparing the ingredients: peel and dice the potatoes into small cubes, chop the cauliflower into florets, finely chop the onion, garlic, ginger, and green chilies, and dice the tomatoes.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown. This should take about 5 minutes.
Stir in the garlic, ginger, and green chilies, and cook for another 1-2 minutes.
Add the tomatoes and cook until they soften and the oil starts to separate from the sides of the mixture, about 5 minutes.
Mix in the turmeric, coriander powder, and salt. Stir well to combine.
Add the diced potatoes and cauliflower florets to the pan and mix until they are well coated with the spice mixture.
Pour in the water, cover the pan with a lid, and let it cook over medium heat for about 15 minutes or until the potatoes and cauliflower are tender.
Once the vegetables are cooked, add the chickpeas and garam masala. Stir well and cook for an additional 5 minutes until everything is well combined and heated through.
Finish by adding the lemon juice and half of the fresh cilantro, stirring to combine.
Garnish with the remaining cilantro before serving. This high protein aloo gobhi pairs well with roti or rice.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 37.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4668 mg | 99% | |
*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.
