High Protein Aloo Gobi Sabji
Elevate your classic Aloo Gobi Sabji with a nutritious twist in this High Protein Aloo Gobi Sabji recipe! Packed with tender potatoes, cauliflower florets, and the added goodness of protein-rich chickpeas and cubes of firm tofu, this Indian-inspired dish is a wholesome, plant-based powerhouse. Fragrant spices like cumin, turmeric, garam masala, and a zing of fresh lemon juice bring vibrant flavors, while the dish is simmered to perfection for a cozy, hearty meal. With just 20 minutes of prep and under an hour to cook, this recipe is an easy yet satisfying dinner option that pairs beautifully with roti, naan, or a bowl of steamed rice. Perfect for vegans, vegetarians, or anyone looking to add a high-protein, plant-based option to their menu!
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Recipe Information
Ingredients
- 3 pieces medium potatoes
- 1 head medium cauliflower
- 1 cup canned chickpeas, drained and rinsed
- 200 grams firm tofu, cubed
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 1 tablespoon ginger, minced
- 3 pieces garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 cup water
Instructions
Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into similar sized florets.
Heat oil in a large pan or a heavy-bottomed pot over medium heat. Add the cumin seeds and let them crackle for a few seconds.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the diced tomatoes and cook until they soften, about 3-4 minutes.
Mix in the turmeric powder, ground coriander, red chili powder, and salt. Stir well to incorporate the spices.
Add the diced potatoes and chickpeas. Stir to coat them with the spice mixture.
Pour in the water, cover the pan, and let the mixture simmer for 10 minutes.
Add the cauliflower florets and tofu cubes to the pan. Stir to combine.
Cover and cook on low heat for another 15-20 minutes, until the potatoes and cauliflower are cooked through and tender.
Stir in the garam masala and lemon juice. Cook for an additional 2 minutes to blend the flavors.
Garnish the sabji with fresh cilantro before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 28.3 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1688 mg | 130% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5099 mg | 108% | |
*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.
