High Protein Classic Potato Subji
Elevate your classic potato subji with this high-protein twist that combines hearty potatoes, nutrient-packed chickpeas, and vibrant green peas for a wholesome and satisfying dish. Infused with the warm, aromatic spices of turmeric, garam masala, and cumin, this recipe is bursting with bold flavors that will delight your taste buds. Quick and easy to prepare, it’s perfect for busy weeknights and serves as a versatile option to pair with fluffy roti, fragrant basmati rice, or buttery naan. Packed with plant-based proteins and fiber, this dish is not only delicious but also incredibly nutritious, making it ideal for those seeking healthy vegetarian meal ideas. Garnished with fresh cilantro, every bite is a delightful balance of texture and flavor that's sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 500 grams potatoes
- 200 grams chickpeas (cooked or canned, drained and rinsed)
- 100 grams green peas
- 1 medium, finely chopped onion
- 1 medium, chopped tomato
- 1 inch, grated ginger
- 1 finely chopped green chili
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons, chopped fresh cilantro
- 100 milliliters water
Instructions
Peel and cube the potatoes into 1-inch pieces.
Heat oil in a large pan over medium heat and add the cumin seeds. Let them sizzle for a few seconds until aromatic.
Add finely chopped onion and sauté until they turn golden brown.
Stir in the grated ginger and chopped green chili and sauté for another minute.
Add the chopped tomato and cook until it softens and starts to break down.
Mix in the ground turmeric, ground coriander, and red chili powder. Stir well to coat the onion-tomato mixture with spices.
Add the cubed potatoes to the pan and stir to coat them with the spice mixture.
Pour in the water, cover the pan, and let the potatoes cook on medium heat until they are tender, about 15-20 minutes. Stir occasionally.
Once potatoes are tender, add the cooked chickpeas and green peas. Stir to combine, adding more water if necessary to prevent sticking.
Season with salt and garam masala, and cook for another 5 minutes to allow flavors to meld.
Garnish with fresh cilantro before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 39.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4246 mg | 90% | |
*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.
