High Protein Aloo Tamatar Ki Subji

Elevate your weeknight dinners with this High Protein Aloo Tamatar Ki Subji, a wholesome twist on the classic Indian potato and tomato curry. This hearty, protein-packed recipe combines tender potatoes, tangy tomatoes, and nutrient-rich chickpeas to create a flavorful dish that's as nutritious as it is satisfying. Aromatic spices like cumin, turmeric, and garam masala infuse the curry with traditional Indian flavors, while a touch of green chili adds a gentle heat. Perfectly suited for vegetarians looking for a protein boost, this dish pairs beautifully with warm naan, fluffy rice, or soft roti. Ready in just about an hour and garnished with fresh coriander, this versatile curry is sure to become a staple in your healthy, home-cooked meal rotation!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by peeling and dicing the potatoes into small cubes. Set aside.

Step 2

Chop the tomatoes and onion, and finely chop the green chili.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 4

Add the chopped onion and fry until golden brown, stirring occasionally.

Step 5

Stir in the ginger-garlic paste and chopped green chili, sautéing for another minute.

Step 6

Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes.

Step 7

Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.

Step 8

Add the diced potatoes to the pan and stir well, ensuring they are coated with the spice mixture.

Step 9

Pour in the water and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 10

Add the drained chickpeas to the pan and mix thoroughly.

Step 11

Cook for an additional 5 minutes, allowing the flavors to meld and the chickpeas to heat through.

Step 12

Sprinkle garam masala over the dish and stir it in.

Step 13

Garnish with freshly chopped coriander leaves before serving.

Step 14

Serve hot with roti, naan, or rice.

Nutrition Facts

Serving size	(1793.6g)

Amount per serving	% Daily Value*
Calories	1166.7

Total Fat 36.7g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2892.5mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 33.6g	0%
Total Sugars 33.0g
Protein 33.3g	0%

Vitamin D 0IU	0%
Calcium 333.3mg	0%
Iron 12.1mg	0%
Potassium 4418.2mg	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: 27.1%

Protein: 10.9%

Carbs: 62.0%