High Protein Aloo Gobi
Elevate your classic Indian favorite with this **High Protein Aloo Gobi**—a hearty, nutrient-packed twist on the traditional dish. Featuring tender potatoes, cauliflower florets, and the addition of protein-rich chickpeas, this recipe is a wholesome and filling option perfect for vegetarians and plant-based eaters. A fragrant blend of cumin, turmeric, coriander, and chili powder creates a bold yet balanced spice profile, while fresh garlic, ginger, and tomatoes add depth and vibrancy. Quick to prepare and cooked in under 45 minutes, this one-pot meal is a time-saving delight. Serve it with warm naan or fluffy basmati rice and a garnish of fresh cilantro to complete this flavorful, high-protein dish. Perfect for weeknight dinners or satisfying meal prep, this twist on aloo gobi combines taste, nutrition, and convenience in every bite.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1 medium head Cauliflower
- 1 15 oz can Canned chickpeas
- 2 tablespoons Vegetable oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 0.5 cup Water
Instructions
Peel the potatoes and cut them into 1-inch cubes.
Break the cauliflower into medium-sized florets, discarding the thick stem.
Drain and rinse the canned chickpeas under cold water.
Finely chop the onion. Mince the garlic and ginger. Chop the tomatoes.
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until they release their aroma.
Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger and cook for another minute.
Add the chopped tomatoes and cook for 2-3 minutes until they start to soften.
Stir in the turmeric, coriander, chili powder, and salt, mixing to coat the onion and tomato mixture.
Add the cubed potatoes and cauliflower florets to the pan, stirring well to combine with the spice mixture.
Pour in the water, cover the pan, and let it simmer on low heat for about 10-15 minutes until the potatoes and cauliflower are tender.
Stir in the chickpeas and cook for an additional 5 minutes until everything is heated through and combined.
Garnish with freshly chopped cilantro before serving.
Serve hot, ideally with naan or rice.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 40.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5387 mg | 115% | |
*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.
