Aalu Chana Ki Sabji
Aalu Chana Ki Sabji is a hearty and flavorful North Indian dish that combines tender potatoes and protein-packed chickpeas in a spiced tomato gravy. This vegan and gluten-free recipe is a perfect blend of simplicity and rich flavors, featuring aromatic spices like cumin, turmeric, and garam masala, with a hint of heat from green chili. Ready in just 45 minutes, this comforting curry is ideal for busy weeknights or a wholesome family meal. Serve it hot with steamed rice, roti, or naan for a satisfying dining experience. Packed with nutrients and bursting with authentic Indian flavors, Aalu Chana Ki Sabji is a must-try recipe that will impress your taste buds and your guests alike.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 400 grams Canned chickpeas
- 1 large Onion
- 2 medium Tomatoes
- 1 small Green chili
- 4 Garlic cloves
- 1 inch Ginger
- 2 tablespoons Oil
- 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
- 1 cup Water
- 2 tablespoons Coriander leaves
Instructions
Peel and dice the potatoes into 1-inch cubes. Rinse them in water to remove excess starch. Drain and set aside.
Drain and rinse the canned chickpeas under running water. Set them aside to drain completely.
Finely chop the onion, tomatoes, green chili, and garlic. Grate or finely chop the ginger.
Heat the oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the garlic, ginger, and green chili. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes to the pan, sprinkle with salt, and cook until the tomatoes become soft and mushy.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and cook for 2-3 minutes until the spices are fragrant.
Add the diced potatoes to the pan and mix them well with the spicy tomato base.
Pour in the water, cover the pan, and let the potatoes cook for about 10 minutes on low heat, or until they are half-cooked.
Add the chickpeas to the pan, stir well, and continue to cook covered until the potatoes are fully cooked and the gravy thickens slightly, about 10-15 minutes.
Adjust the seasoning with more salt if needed.
Garnish with chopped coriander leaves before serving.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 34.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5087 mg | 108% | |
*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.
