Aalu Chana Ki Sabji

Aalu Chana Ki Sabji is a hearty and flavorful North Indian vegetarian curry that combines tender potatoes and protein-packed chickpeas in a rich, spiced tomato gravy. This one-pot recipe is infused with aromatic ingredients like cumin seeds, garlic, ginger, and traditional spices such as turmeric, coriander, and garam masala, making it irresistibly fragrant and satisfying. Perfect for busy weeknights, this dish is ready in just 45 minutes and pairs beautifully with steamed rice, soft roti, or warm naan. With its wholesome ingredients and comforting flavors, Aalu Chana Ki Sabji is the ultimate crowd-pleaser for a nourishing homemade meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Rinse them in water to remove excess starch. Drain and set aside.

Step 2

Drain and rinse the canned chickpeas under running water. Set them aside to drain completely.

Step 3

Finely chop the onion, tomatoes, green chili, and garlic. Grate or finely chop the ginger.

Step 4

Heat the oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter for a few seconds.

Step 5

Add the chopped onions to the pan and sauté until they turn golden brown.

Step 6

Stir in the garlic, ginger, and green chili. Sauté for another minute until the raw aroma disappears.

Step 7

Add the chopped tomatoes to the pan, sprinkle with salt, and cook until the tomatoes become soft and mushy.

Step 8

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.

Step 9

Add the diced potatoes to the pan and mix them well with the spicy tomato base.

Step 10

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.

Step 11

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.

Step 12

Adjust the seasoning with more salt if needed.

Step 13

Garnish with chopped coriander leaves before serving.

Step 14

Serve hot with rice, roti, or naan.

Nutrition Facts

Serving size	1770.6 grams (1770.6g)

Amount per serving	% Daily Value*
Calories	1356

Total Fat 37.40g	48%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3629mg	158%
Total Carbohydrate 227.40g	83%
Dietary Fiber 37.30g	133%
Total Sugars 34.00g
Protein 39.00g	78%

Vitamin D 0IU	0%
Calcium 390mg	30%
Iron 16mg	90%
Potassium 5087mg	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.

Source of Calories

Fat: 24.0%

Protein: 11.1%

Carbs: 64.9%