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Chana Aloo Sabzi is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
Peel and cube the potatoes and finely chop the onion, tomato, ginger, garlic, and cilantro for efficient prep.
Heat the vegetable oil in a deep skillet over medium heat and add cumin seeds; toast for 30 seconds until fragrant.
Add onions and sauté on medium-high heat for 4–5 minutes, stirring frequently, until translucent and beginning to brown.
Stir in ginger and garlic; cook for 1 minute before adding tomatoes, coriander, turmeric, chili powder, and salt. Cook until tomatoes soften and the mixture thickens, about 4 minutes.
Mix in potatoes and chickpeas, ensuring an even coating. Pour in water; bring to a gentle boil, then reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are tender.
Uncover, sprinkle garam masala, and stir well. Continue cooking uncovered on medium for another 3 minutes to reduce excess liquid.
Garnish with fresh cilantro and serve hot.
