High Protein Fried Aloo Ki Sabji
Elevate your everyday potato curry with this protein-packed twist—High Protein Fried Aloo Ki Sabji! Combining the earthy richness of potatoes with the nutty creaminess of chickpeas and tender cubes of paneer, this Indian-inspired dish is a wholesome delight brimming with flavor and nutrition. Aromatic spices like garam masala, cumin, and turmeric lend the sabji its irresistible depth, while a fragrant touch of ginger, garlic, and fresh green chilies adds a zesty kick. The sautéed onion and tomato base ensure a luscious, savory sauce that beautifully coats the ingredients, with a final crispy fry sealing the deal. Perfect for vegetarians and fitness enthusiasts alike, this dish is ready in just 45 minutes and pairs wonderfully with rice, naan, or roti for a satisfying meal that keeps you fueled. Packed with plant-powered protein and rich textures, this recipe is a must-try for your weekday dinner rotation!
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Recipe Information
Ingredients
- 500 g Potatoes
- 200 g Chickpeas
- 200 g Paneer
- 1 large Onion
- 2 medium Tomato
- 2 Green chilies
- 1 inch Ginger
- 3 Garlic cloves
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Fresh coriander leaves
- 3 tbsp Oil
Instructions
Start by washing the potatoes thoroughly. Peel and cut them into small cubes.
Rinse the chickpeas and drain them well. If using canned chickpeas, ensure they are thoroughly drained. If using dried chickpeas, soak them overnight and boil until tender.
Cut the paneer into small cubes.
Finely chop the onion, tomatoes, green chilies, ginger, and garlic.
Heat 3 tablespoons of oil in a large pan over medium heat. Add cumin seeds to the hot oil and let them crackle.
Add the chopped onions to the pan and sauté until they become golden brown.
Stir in the ginger, garlic, and green chilies. Sauté for another 2 minutes until the raw smell disappears.
Add the tomatoes and cook until they soften, and the oil starts to separate from the mixture.
Now, add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
Add the cubed potatoes and cook for about 5 minutes, stirring occasionally.
Mix in the chickpeas and paneer cubes. Stir well to coat them with the spices.
Cover the pan and let it cook on low heat for about 15 minutes, stirring occasionally to prevent sticking.
Once the potatoes are cooked through, remove the lid and let the sabji fry for another 5 minutes to get a slightly crispy texture.
Stir in the garam masala and garnish with freshly chopped coriander leaves.
Serve hot with bread, rice, or flatbreads like naan or roti.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 6349 mg | 276% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 55.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1495 mg | 115% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4916 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.
