Soy-Free Aalu Chana Ki Sabji

Packed with hearty potatoes and protein-rich chickpeas, Soy-Free Aalu Chana Ki Sabji is a comforting and flavorful Indian curry that's perfect for weeknight dinners. This soy-free recipe comes together with kitchen staples like onions, tomatoes, and aromatic spices, including turmeric, cumin, and garam masala, all simmered to perfection. The dish’s vibrant flavor profile is elevated with fresh ginger, garlic, and a hint of green chili, while the addition of coriander leaves adds a refreshing finishing touch. Prepared in just 45 minutes, this wholesome vegan curry is a versatile choice to pair with fluffy basmati rice, warm roti, or naan. Whether you're looking for a satisfying plant-based meal or simply a vibrant twist to your dinner rotation, this Soy-Free Aalu Chana Ki Sabji is sure to be a crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 1 cup Boiled chickpeas
• 2 tablespoons Olive oil or any preferred cooking oil
• 1 teaspoon Cumin seeds
• 1 medium Onion
• 2 small Garlic cloves
• 1 inch piece Fresh ginger
• 1 medium Green chili
• 1 large Tomato
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 to taste Salt
• 2 cups Water
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Peel and dice the potatoes into small cubed pieces. Set them aside.

Step 2

Finely chop the onion, garlic, ginger, and green chili. Dice the tomato and set aside.

Step 3

Heat the oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds.

Step 4

Add the chopped onion to the pan and sauté until they turn golden brown about 5 minutes.

Step 5

Add the garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.

Step 6

Add the diced tomato and cook until they soften and oil starts to separate from the mixture.

Step 7

Stir in the turmeric powder, coriander powder, red chili powder, cumin powder, and salt. Cook for 1 minute, ensuring the spices do not burn.

Step 8

Add the cubed potatoes to the mixture and stir well to coat them with the spices.

Step 9

Pour in the water, bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes or until potatoes are tender.

Step 10

Once the potatoes are cooked, add the boiled chickpeas and cook for another 5 minutes to combine the flavors.

Step 11

Finally, sprinkle garam masala over the sabji and mix well.

Step 12

Garnish with fresh coriander leaves before serving.

Step 13

Serve hot with roti, naan, or rice.

Nutrition Facts

Serving size	(1695.3g)

Amount per serving	% Daily Value*
Calories	1337.6

Total Fat 36.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4214.1mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 36.7g	0%
Total Sugars 40.1g
Protein 39.6g	0%

Vitamin D 0IU	0%
Calcium 377.1mg	0%
Iron 21.0mg	0%
Potassium 4756.4mg	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: 23.3%

Protein: 11.4%

Carbs: 65.3%