Chana Aur Aloo Ki Sookhi Sabzi Recipe (Gram and Potato Dry Vegetable)
Discover the delightful flavors of Chana Aur Aloo Ki Sookhi Sabzi, a beloved North Indian dish that marries the protein-rich goodness of chickpeas with the comforting essence of potatoes. This dry vegetable dish is perfect for lunch or as a wholesome addition to your dinner table. Quick to prepare, this recipe emphasizes the simplicity and warmth of traditional cooking, making it an ideal choice for family meals or children’s lunch boxes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, boiled |
| Potatoes (Aloo) | 3, boiled |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chilli | 1, finely chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ 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) | 4 sprigs, finely chopped (for garnish) |
| Ginger | 1 inch, cut into juliennes (for garnish) |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 10 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 8 grams |
| Fat | 5 grams |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 3 servings |
Instructions
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Preparation of Chickpeas: Start by soaking the Kabuli chana (chickpeas) overnight in water. This will help them soften and reduce cooking time. The next day, pressure cook the soaked chickpeas in enough water for about three whistles. Once cooked, set them aside.
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Boiling Potatoes: In the meantime, wash the potatoes thoroughly and place them in a pressure cooker with 1 cup of water. Cook for two whistles until tender. After cooking, peel the skin, cut the potatoes into small cubes, and keep them aside.
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Cooking the Base: Heat sunflower oil in a pan over medium heat. Once hot, add the cumin seeds and allow them to splutter, releasing their fragrant aroma. Next, add the finely chopped onions and sauté until they turn translucent and soft.
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Flavoring the Dish: Incorporate the ginger garlic paste and cook until the raw smell dissipates. Add the chopped tomatoes and green chili, continuing to sauté until the tomatoes soften and blend into the mixture.
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Spice It Up: Sprinkle in the red chili powder, turmeric powder, coriander powder, and garam masala powder. Sauté this mixture until the spices are well-cooked and fragrant, about 3-4 minutes.
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Bringing It All Together: Add the boiled chickpeas and cubed potatoes to the pan. Season generously with salt and mix everything well, ensuring the potatoes and chickpeas are well-coated with the spice mixture. Let the dish simmer for another 10 minutes, allowing the flavors to meld beautifully.
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Finishing Touches: Finally, sprinkle the amchur (dry mango powder) over the vegetable mix, give it a good stir, and switch off the heat.
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Garnishing: Garnish with freshly chopped coriander leaves and julienned ginger for an extra layer of flavor and visual appeal.
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Serving Suggestion: Serve the Chana Aur Aloo Ki Sookhi Sabzi hot, paired with soft phulkas or parathas. This dish not only complements Indian breads but also works wonderfully as a side for a variety of main courses.
Conclusion
Indulge in the rich textures and flavors of Chana Aur Aloo Ki Sookhi Sabzi, a dish that embodies the essence of home-cooked North Indian cuisine. Its high protein content makes it a nutritious choice for anyone seeking a fulfilling vegetarian meal. Whether for a family dinner or a casual weeknight meal, this recipe will surely become a cherished addition to your culinary repertoire. Enjoy every bite of this heartwarming dish, and let it remind you of the comforting simplicity of Indian cooking!
