Chickpea and Potato Soaked Sabzi (Chana Aur Aloo Ki Sookhi Sabzi)
A hearty, protein-packed North Indian delight, perfect for lunch boxes and weeknight dinners.
Description:
Chana Aur Aloo Ki Sookhi Sabzi, or Chickpea and Potato Soaked Sabzi, combines the goodness of chickpeas and potatoes, making it an incredibly satisfying and flavorful dish. This easy-to-make recipe comes together in a snap if you have boiled chickpeas and potatoes ready. It is a great option for your kids’ lunch boxes or a simple weeknight dinner, pairing perfectly with warm phulkas or parathas. The tangy amchur (dry mango powder) and a mix of aromatic spices give this dish a delightful punch that will keep everyone asking for seconds!
Cuisine: North Indian
Course: Lunch
Diet: High-Protein Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas), boiled | 1 cup |
| Potatoes (Aloo), boiled | 3 |
| Onion, finely chopped | 1 |
| Tomato, finely chopped | 1 |
| Green Chilli, finely chopped | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Leaves (Dhania), finely chopped (for garnish) | 4 sprigs |
| Ginger, cut in juliennes (for garnish) | 1-inch piece |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Soak and Prepare the Chickpeas:
Begin by soaking the chickpeas (kabuli chana) overnight in water. Once soaked, pressure cook them with enough water for 3 whistles. Once done, set the chickpeas aside. -
Prepare the Potatoes:
Wash the potatoes thoroughly, and cook them in a pressure cooker with 1 cup of water for 2 whistles. Once cooked, peel the skin, cut the potatoes into cubes, and set them aside. -
Cooking the Base:
In a pan, heat the oil over medium heat. Add cumin seeds (jeera) and allow them to splutter. Then, add the finely chopped onions and sauté until they turn translucent. -
Adding Aromatics:
Stir in the ginger-garlic paste and cook for a few minutes until the raw smell disappears. Follow with the chopped tomatoes and green chilli, cooking until the tomatoes become soft and pulpy. -
Spicing It Up:
Now, add the red chilli powder, turmeric powder, coriander powder, and garam masala powder. Stir and sauté for a few minutes, allowing the spices to cook through and release their flavors. -
Incorporate the Chickpeas and Potatoes:
Add the boiled chickpeas and potato cubes to the pan. Season with salt to taste. Mix everything well, and let the mixture cook together for about 10 minutes, allowing the flavors to meld. -
Finishing Touches:
Sprinkle the amchur powder (dry mango powder) over the cooked sabzi, and mix well. This adds a delightful tang to the dish, balancing the spices. -
Garnishing:
Switch off the flame and garnish the sabzi with freshly chopped coriander leaves and julienned ginger. -
Serve:
Serve your Chana Aur Aloo Ki Sookhi Sabzi warm with soft phulkas or parathas. It makes an excellent meal for kids’ lunch boxes or a comforting weeknight dinner.
Enjoy this delicious, high-protein vegetarian dish that’s packed with flavor and goodness.
