Chana Aur Aloo Ki Sookhi Sabzi Recipe

Ingredients:

1 cup Kabuli Chana (White Chickpeas) - boiled,3 Potatoes (Aloo) - boiled,1 Onion - finely chopped,1 Tomato - finely chopped,1 Green Chilli - finely chopped,1 tablespoon Ginger Garlic Paste,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1 inch Ginger - cut in juliennes (long thin strips) for garnish,1 tablespoon Sunflower Oil,Salt - for taste

Estimated Time

Preparation time: 10 min

Cooking Time: 20 min

Total Time: 30 min

Cuisine: North Indian Recipes

Course: Lunch

Diet: High Protein Vegetarian 

How to make Chana Aur Aloo Ki Sookhi Sabzi Recipe 

1. To begin making Chana Aur Aloo Ki Sookhi Sabzi, soak the chickpea or chana over night and pressure cook the soaked chana in enough water for 3 whistles and keep aside
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2. Similarly, wash and boil the potatoes with 1 cup water in a pressure cooker for 2 whistles; peal the skin, cut into cubes and keep aside
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3. Heat oil in a pan on medium heat, add the cumin seeds and let it splutter
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4. Add the finely chopped onions and saute until it turns transparent
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5. Add the ginger and garlic paste and cook until the raw smell goes away
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6. Add the chopped tomatoes and green chilli and saute until the tomatoes are soft and well cooked
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7. Now add the red chilli, turmeric, coriander and garam masala powder and sauce until the spices are cooked
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8. Add the cooked chickpeas and the boiled potato cubes, season with salt and mix well
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9. Let this mix cook for another 10 minutes
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10. Add the amchoor powder, give it a good mix and switch off the flame
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11. Garnish with coriander leaves and ginger juliennes and serve the Chana Aur Aloo Ki Sookhi Subzi Recipe along with phulkas or parathas for your kids lunch box or for the weeknight dinner
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