Chana Aur Aloo Ki Sookhi Sabzi
Chickpea and Potato Dry Curry
Chana and Potato Sukhi Sabzi is a simple yet satisfying North Indian dish, offering a combination of chickpeas and potatoes cooked in an aromatic blend of spices. This dish is easy to prepare, especially when you have boiled potatoes and chickpeas on hand, making it a perfect option for a quick lunch or dinner. It’s a great choice for kids’ lunch boxes too, offering them a healthy, high-protein meal. For an even heartier meal, serve it alongside Panchmel Dal and warm roti.
Cuisine:
North Indian
Course:
Lunch
Diet:
High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 cup, boiled |
| Potatoes | 3, boiled and chopped |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chillies | 1, finely chopped |
| Ginger Garlic Paste | 1 tbsp |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 2 tsp |
| Garam Masala Powder | 1 tsp |
| Dried Mango Powder (Amchur) | 1 tsp |
| Cumin Seeds | 1 tsp |
| Fresh Coriander (for garnish) | 4 sprigs, finely chopped |
| Ginger (for garnish) | 1 inch, thinly sliced |
| Salt | To taste |
| Oil | 1 tbsp |
Preparation Time
10 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Chickpeas and Potatoes:
Begin by soaking the chickpeas (Kabuli Chana) overnight. The next day, pressure cook them for 3 whistles, then drain the water and set aside. Similarly, pressure cook the potatoes for 2 whistles, peel them once cooled, and chop them into bite-sized pieces. -
Sauté the Spices:
Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter for about 10 seconds, releasing their fragrant aroma. -
Cook the Onions and Ginger-Garlic Paste:
Add the finely chopped onions to the pan and cook them until they soften and turn golden brown. This may take about 5 minutes. Then, add the ginger-garlic paste and sauté for another 3 to 5 minutes until the raw smell dissipates. -
Add Tomatoes and Green Chillies:
Now, add the chopped tomatoes and green chillies. Stir the mixture and cook until the tomatoes soften and release their juices. -
Add Ground Spices:
Sprinkle in the red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook the spices for 3 to 5 minutes, allowing the oil to separate from the masala. -
Combine Potatoes and Chickpeas:
Add the boiled and chopped potatoes along with the boiled chickpeas to the pan. Stir everything together until the potatoes and chickpeas are well coated with the spice mixture. Add salt to taste and mix once more. -
Simmer:
Let the curry cook for another 5 to 8 minutes on medium heat, allowing the flavors to meld together. -
Finish with Mango Powder and Garnish:
Add the dried mango powder (Amchur) for a tangy touch and stir it in. Garnish with freshly chopped coriander and thinly sliced ginger for an extra burst of freshness.
Serving Suggestions
Serve your Chana Aur Aloo Ki Sookhi Sabzi hot, paired with Panchmel Dal and Roti for a wholesome, satisfying meal. This dish can also be enjoyed as a side with steamed rice for a more filling option.
Enjoy the delightful balance of spices in this healthy, high-protein vegetarian dish!
