High Protein Saag Aloo
Elevate your weekly meals with this hearty, nutrient-packed High Protein Saag Aloo recipe—a flavorful twist on the classic Indian dish. This wholesome dish combines nutrient-rich spinach, tender potatoes, protein-loaded chickpeas, and firm tofu to create a satisfying plant-based meal. Seasoned with aromatic cumin seeds, garam masala, turmeric, and a kick of chili powder, this saag aloo bursts with bold, authentic flavors. Perfect for vegetarians and vegans, it takes only 15 minutes to prepare and cooks to perfection in under an hour, making it ideal for busy weeknights or meal prepping. Serve it hot alongside fluffy rice or warm flatbread for a complete, nutritious dinner. Packed with protein, fiber, and vitamins, this recipe is a healthy and delicious way to enjoy the comforting spices of Indian cuisine.
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Recipe Information
Ingredients
- 500 g Spinach leaves, washed and chopped
- 300 g Potatoes, peeled and diced
- 240 g Chickpeas, canned or cooked
- 200 g Firm tofu, drained and cubed
- 1 large Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 tsp Salt
- 2 tbsp Cilantro, chopped
- 1 cup Water
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions to the pan and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and ginger, cooking for another 2 minutes until the raw smell dissipates.
Add the diced potatoes to the pan, sprinkling turmeric and red chili powder. Stir well to coat the potatoes with the spices.
Pour in the water, cover, and let the potatoes cook on medium-low heat for about 10 minutes or until just tender.
Add the chopped spinach, chickpeas, and cubed tofu to the pan. Increase the heat slightly and mix everything together.
Stir in the garam masala and salt. Cover the pan and let the mixture cook for another 10-15 minutes until the spinach is wilted and the flavors are well combined.
Remove the lid and allow any excess moisture to cook off, stirring occasionally to prevent sticking.
Garnish the high protein saag aloo with freshly chopped cilantro and serve hot with rice or bread of choice.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 23.2 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2138 mg | 164% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5608 mg | 119% | |
*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.
