Low Sodium Aalu Chana Ki Sabji

Discover the flavorful world of *Low Sodium Aalu Chana Ki Sabji*, a heart-healthy twist on the traditional Indian potato and chickpea curry. This vibrant dish combines tender potatoes and protein-packed chickpeas simmered in an aromatic blend of spices, including cumin, turmeric, and coriander, with no compromise on bold flavors despite its reduced sodium content. Fresh ginger, garlic, and a hint of green chili elevate the taste profile, while a garnish of cilantro and a splash of zesty lemon juice offer a fresh, tangy finish. Perfectly versatile, this low-sodium vegetarian recipe is ideal for serving alongside warm roti or steamed rice, making it a wholesome and satisfying option for family meals or meal prep. Ready in just 45 minutes, it's a deliciously healthy way to explore Indian cuisine!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 1.5 cups Chickpeas
• 1 medium Onion
• 1 medium Tomato
• 1 small Green Chili
• 1 inch Ginger
• 3 small Garlic cloves
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 2 tablespoons Chopped Cilantro
• 2 tablespoons Cooking Oil
• 1 cup Water
• 1 tablespoon Lemon Juice

Directions

Step 1

Rinse and soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse before cooking.

Step 2

Boil the chickpeas in a pot of water until they are soft, which takes about 20 minutes. Drain and set aside.

Step 3

Peel and dice the potatoes into small cubes. Finely chop the onion, tomato, green chili, ginger, and garlic.

Step 4

Heat the cooking oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 5

Add the chopped onion and sauté until they turn golden brown.

Step 6

Add the ginger and garlic and cook for another minute until the raw aroma disappears.

Step 7

Add the chopped tomato and green chili and cook until the tomatoes soften.

Step 8

Add turmeric powder, red chili powder, coriander powder, and mix well.

Step 9

Add the diced potatoes, mixing them well with the spices and cook for about 5 minutes.

Step 10

Add the boiled chickpeas to the pan and mix well.

Step 11

Pour in the water and cover the pan. Allow it to simmer on a low flame until the potatoes are cooked through and the flavors are well combined, about 10 minutes.

Step 12

Sprinkle garam masala and mix well. Cook for another 2 minutes.

Step 13

Turn off the heat and garnish with freshly chopped cilantro and lemon juice.

Step 14

Serve hot with roti or rice.

Nutrition Facts

Serving size	(1531.6g)

Amount per serving	% Daily Value*
Calories	1520.5

Total Fat 39.3g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1287.8mg	0%
Total Carbohydrate 255.2g	0%
Dietary Fiber 44.7g	0%
Total Sugars 41.4g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 392.5mg	0%
Iron 21.5mg	0%
Potassium 4945.2mg	0%

*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: 22.5%

Protein: 12.7%

Carbs: 64.9%