High Protein Aaloo Baigan Sabzi

Elevate your classic Indian vegetarian curry with this High Protein Aaloo Baigan Sabzi, a wholesome and flavorful twist on the traditional dish. Packed with tender potatoes, succulent eggplants, and protein-rich chickpeas, this curry is a nutritional powerhouse that’s perfect for a balanced meal. Infused with aromatic spices like cumin, coriander, and garam masala, it offers a burst of bold, comforting flavors in every bite. The combination of fresh tomatoes, ginger-garlic paste, and green chilies creates a robust base, while a garnish of fresh coriander leaves adds a vibrant finish. Ready in under 45 minutes, this vegan-friendly recipe is ideal for busy weeknight dinners and pairs beautifully with soft roti or steamed rice. Try this protein-packed Indian curry today for a healthy and satisfying family meal!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams potatoes
• 400 grams eggplants
• 200 grams chickpeas (cooked or canned)
• 1 medium onion
• 2 medium tomatoes
• 1 green chili
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons fresh coriander leaves
• 100 ml water

Directions

Step 1

Peel the potatoes and chop them into medium-sized cubes. Wash and cube the eggplants as well.

Step 2

Finely chop the onion, tomatoes, and green chili. Set aside.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter.

Step 4

Add the chopped onion and sauté until they turn golden brown.

Step 5

Stir in the ginger-garlic paste and green chili, cooking for 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook until they soften and the oil starts to separate.

Step 7

Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 1-2 minutes to blend the spices.

Step 8

Add potatoes and eggplants to the mixture, stirring well to coat them with the spice blend.

Step 9

Pour in the water, cover the pan, and allow the vegetables to cook for 15-20 minutes, stirring occasionally.

Step 10

Once the potatoes and eggplants are cooked through, add the cooked chickpeas and mix well.

Step 11

Sprinkle garam masala over the sabzi and let it cook for an additional 5 minutes.

Step 12

Garnish with freshly chopped coriander leaves and serve hot with rice or roti.

Nutrition Facts

Serving size	(1573.4g)

Amount per serving	% Daily Value*
Calories	1219.0

Total Fat 37.0g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2747.3mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 44.5g	0%
Total Sugars 41.1g
Protein 37.9g	0%

Vitamin D 0IU	0%
Calcium 330.0mg	0%
Iron 16.8mg	0%
Potassium 4726.8mg	0%

*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.

Source of Calories

Fat: 26.0%

Protein: 11.8%

Carbs: 62.2%