High Protein Aloo Methi
Elevate the classic Aloo Methi with a protein-packed twist in this "High Protein Aloo Methi" recipe! This flavorful dish combines tender golden potatoes, nutrient-rich fenugreek leaves, and the wholesome goodness of boiled chickpeas, making it a satisfying, high-protein vegan meal. Savory spices like cumin, turmeric, and red chili powder infuse the dish with bold, aromatic flavors, while a zesty burst of lemon juice and fresh coriander leaves add a vibrant finish. Perfect for a healthy and hearty Indian-inspired meal, this quick and easy recipe is ready in just 45 minutes and pairs beautifully with roti, chapati, or steamed rice. Whether you're looking for a nutritious weeknight dinner or a flavorful vegetarian dish, this Aloo Methi variation is sure to impress. Keywords: high-protein aloo methi, vegan Indian recipe, chickpeas and potatoes, healthy vegetarian curry.
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Recipe Information
Ingredients
- 300 grams Potatoes
- 250 grams Fenugreek leaves (methi)
- 1 cup Boiled chickpeas
- 1 large Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 1 Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves
Instructions
Wash and peel the potatoes, then dice them into small cubes.
Wash and roughly chop the fenugreek leaves.
Finely chop the onion and tomato, and slit the green chili in half.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle.
Add the chopped onion to the pan and sauté until they are golden brown.
Stir in the ginger-garlic paste and chopped green chili, cooking for an additional minute until fragrant.
Add the diced tomatoes and cook until they become soft and blend with the onions.
Mix in the turmeric powder and red chili powder, cooking for another minute.
Add the diced potatoes to the pan, stirring to coat them evenly with the masala.
Pour in the boiled chickpeas and salt, stirring to combine everything well.
Add the chopped fenugreek leaves, stirring to mix them with the potato-chickpea mixture. Allow everything to cook for about 2 minutes.
Pour in 0.5 cup of water, cover the pan with a lid, and let it simmer for 15-20 minutes on low heat, or until the potatoes are fully cooked.
Stir occasionally to prevent sticking and to mix the flavors well. Add more water if necessary.
Once the potatoes are tender, uncover the pan, and increase the heat to medium to let any excess water evaporate.
Turn off the heat and garnish with lemon juice and freshly chopped coriander leaves.
Serve hot with roti, chapati, or steamed rice.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 34.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1247 mg | 96% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4934 mg | 105% | |
*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.
