High Protein Aloo Sabzi
Elevate your everyday meals with this **High Protein Aloo Sabzi**, a nutritious and flavorful twist on the classic Indian potato curry. This wholesome recipe combines tender potatoes and protein-packed chickpeas, simmered in a fragrant tomato-based gravy infused with spices like cumin, turmeric, and garam masala. Quick and easy to prepare, this one-pan dish is perfect for busy weeknights, offering the ideal balance of comfort and nutrition. Garnished with fresh coriander leaves for a burst of freshness, this protein-rich vegan curry pairs beautifully with warm chapati, fluffy rice, or even quinoa. Ready in just 45 minutes, this nutrient-dense sabzi is the perfect way to add more plant-based protein to your diet while savoring bold, authentic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes
- 400 grams Canned Chickpeas
- 1 large Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 3 Garlic Cloves
- 2 Green Chilies
- 3 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoons Fresh Coriander Leaves
- 250 ml Water
Instructions
Peel and cut the potatoes into small cubes. Rinse the canned chickpeas under cold water and set aside.
Finely chop the onion, tomatoes, green chilies, and coriander leaves. Grate the ginger and crush the garlic cloves.
Heat oil in a deep pan over medium heat. Add the cumin seeds and let them crackle.
Add chopped onions and sauté until they turn golden brown.
Add the grated ginger, crushed garlic, and green chilies. Cook for 2 minutes until fragrant.
Mix in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the cubed potatoes, stir well, and cook for 5 minutes.
Pour in water, cover the pan, and let it simmer for about 10 minutes or until the potatoes are halfway cooked.
Add the rinsed chickpeas to the pan and stir everything together. Cook for another 10 minutes or until the potatoes are fully cooked.
Sprinkle with garam masala and half of the fresh coriander leaves. Mix well and cook for an additional 2 minutes.
Garnish with the remaining coriander leaves and serve hot with chapati or rice.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 37.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4839 mg | 103% | |
*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.
