Vegan Aalu Chana Ki Sabji
Savor the comforting flavors of Vegan Aalu Chana Ki Sabji, a hearty and wholesome Indian curry that celebrates the perfect blend of tender potatoes and protein-packed chickpeas. This easy-to-follow recipe is infused with aromatic spices like cumin, coriander, and garam masala, creating a rich and vibrant dish that's both satisfying and vegan-friendly. Simmered to perfection in a tangy tomato-based sauce, this sabji is topped with fresh cilantro and a splash of lemon juice for a burst of freshness. Ideal for weeknight dinners or festive gatherings, this nutritious curry pairs beautifully with warm naan, steamed rice, or fragrant pulao. Packed with plant-based protein, it’s a must-try comfort food that offers authentic Indian flavors in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 1 cup Chickpeas
- 1 large Onion
- 2 medium-sized Tomatoes
- 1 inch piece Ginger
- 3 cloves Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 cups Water
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
Instructions
Begin by soaking the chickpeas overnight or for at least 6-8 hours. Drain and rinse them before cooking.
Dice the potatoes into small cubes. Finely chop the onion and tomatoes. Mince the garlic cloves and ginger.
In a large skillet or saucepan, heat oil over medium heat. Add the cumin seeds and mustard seeds. Sauté until they begin to pop.
Add the chopped onions and sauté until they become translucent.
Add the minced garlic and ginger. Cook for about 1 minute until fragrant.
Stir in the chopped tomatoes. Cook until the tomatoes soften and start to break down.
Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes.
Add the diced potatoes and cooked chickpeas. Pour in 2 cups of water and add salt. Stir everything together.
Cover the pan and let it simmer for about 20 minutes or until the potatoes are cooked through and tender.
Uncover and sprinkle garam masala over the mixture. Stir and cook for an additional 2-3 minutes.
Adjust the seasoning if needed. Add more salt or spices according to your taste.
Garnish with freshly chopped cilantro and drizzle with lemon juice before serving.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 34.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5065 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.
