High Protein Aloo Palak
Elevate the classic comfort of Aloo Palak with this High Protein Aloo Palak recipe, a wholesome and flavorful Indian dish that's perfect for a nutritious weeknight dinner. This vegan-friendly recipe pairs tender baby potatoes and vibrant fresh spinach with protein-rich chickpeas, making it a filling and balanced meal option. Infused with fragrant spices like cumin, turmeric, and garam masala, every bite is a celebration of bold, aromatic flavors. Quick and easy to prepare, this low-effort, high-reward meal is ready in just 45 minutes and serves four generously. Serve it hot with roti or steamed rice, and enjoy a nutrient-packed dish that's rich in plant-based protein and iron. Perfect for those seeking healthy Indian recipes, vegan curry alternatives, or high-protein vegetarian options, this dish is as satisfying as it is delicious!
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Recipe Information
Ingredients
- 300 grams baby potatoes
- 500 grams fresh spinach, washed and chopped
- 400 grams canned chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 medium green chili, chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons oil
- 0.5 cup water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Begin by boiling the baby potatoes in salted water until tender, about 10-15 minutes. Once cooked, drain and let them cool before peeling and cutting them into halves.
While the potatoes are cooking, heat the oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until it turns golden brown.
Mix in the ginger garlic paste and green chili, and cook for another minute until the raw aroma fades.
Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
Add turmeric, coriander powder, red chili powder, and salt. Stir well and cook the spices for another minute.
Gently fold in the chopped spinach and cook until it wilts down, about 3-4 minutes.
Add the drained chickpeas to the pan and mix well with the spinach and spices.
Pour in half a cup of water, cover the pan, and let it simmer for 5-6 minutes to allow the flavors to meld together.
Add the cooked and halved potatoes, gently stir to combine, and let everything cook together for another 3-4 minutes.
Finish by sprinkling garam masala and giving it one last stir. Adjust seasoning if necessary.
Garnish with freshly chopped coriander leaves and serve hot with roti or rice.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 30.1 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 821 mg | 63% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6066 mg | 129% | |
*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.
