Soy-Free Aalu Chana Ki Sabji
Dive into the comforting and wholesome flavors of *Soy-Free Aalu Chana Ki Sabji*, a satisfying and nutritious vegan Indian curry made with tender potatoes, protein-rich chickpeas, and a medley of aromatic spices. This earthy, soy-free dish comes together in a fragrant base of cumin, turmeric, and garam masala, balanced perfectly with the tangy sweetness of tomatoes and the warmth of fresh ginger and garlic. Simmered to perfection and garnished with vibrant coriander leaves, this gluten-free recipe is perfect for family dinners or meal preps. Pair it with fluffy rice, soft naan, or warm roti for a complete meal packed with bold, irresistible flavors. Ideal for those seeking plant-based, allergy-friendly options, this straightforward yet flavorful curry is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Boiled chickpeas
- 2 tablespoons Olive oil or any preferred cooking oil
- 1 teaspoon Cumin seeds
- 1 medium Onion
- 2 small Garlic cloves
- 1 inch piece Fresh ginger
- 1 medium Green chili
- 1 large Tomato
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Peel and dice the potatoes into small cubed pieces. Set them aside.
Finely chop the onion, garlic, ginger, and green chili. Dice the tomato and set aside.
Heat the oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds.
Add the chopped onion to the pan and sauté until they turn golden brown about 5 minutes.
Add the garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Add the diced tomato and cook until they soften and oil starts to separate from the mixture.
Stir in the turmeric powder, coriander powder, red chili powder, cumin powder, and salt. Cook for 1 minute, ensuring the spices do not burn.
Add the cubed potatoes to the mixture and stir well to coat them with the spices.
Pour in the water, bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes or until potatoes are tender.
Once the potatoes are cooked, add the boiled chickpeas and cook for another 5 minutes to combine the flavors.
Finally, sprinkle garam masala over the sabji and mix well.
Garnish with fresh coriander leaves before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 40.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4756 mg | 101% | |
*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.
