High Protein Aloo Tamatar Ki Subji
Elevate your classic "Aloo Tamatar Ki Subji" with this delicious high-protein twist! Our **High Protein Aloo Tamatar Ki Subji** combines tender potatoes and juicy tomatoes with the goodness of nutrient-packed chickpeas, creating a hearty and flavorful dish perfect for vegetarians and plant-based eaters. Infused with the aromatic richness of cumin, turmeric, garam masala, and other warm Indian spices, this recipe not only boasts bold flavors but also offers a wholesome and balanced meal. Ready in just an hour, it’s the ideal choice for busy weeknights or weekend feasts. Serve this protein-rich curry with fluffy basmati rice, soft roti, or naan for a satisfying, nutrient-dense meal your family will love.
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Recipe Information
Ingredients
- 3 pieces medium-sized potatoes
- 1 cup canned chickpeas (drained and rinsed)
- 3 pieces tomatoes
- 1 large onion
- 1 tablespoon ginger-garlic paste
- 1 piece green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves
- 2 cups water
Instructions
Begin by peeling and dicing the potatoes into small cubes. Set aside.
Chop the tomatoes and onion, and finely chop the green chili.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and fry until golden brown, stirring occasionally.
Stir in the ginger-garlic paste and chopped green chili, sautéing for another minute.
Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
Add the diced potatoes to the pan and stir well, ensuring they are coated with the spice mixture.
Pour in the water and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Add the drained chickpeas to the pan and mix thoroughly.
Cook for an additional 5 minutes, allowing the flavors to meld and the chickpeas to heat through.
Sprinkle garam masala over the dish and stir it in.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 33.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4418 mg | 94% | |
*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.
