Curry Channa and Aloo (Potato)
Prep Time2 hours hrs
Cook Time30 minutes mins
Total Time2 hours hrs 30 minutes mins
Course: Side Dish
Cuisine: East Indian
Servings: 4 - 6
Calories:
Author: Felix (Simply Trini Cooking)
- 1/2 lb. dried channa or 1 tin of channa garbanzo bean
- 4 potatoes peeled and chopped
- 2 cloves garlic chopped
- 1 small onion chopped
- 2 pimento peppers finely chopped
- 2 tbsp. curry powder
- 1/2 tsp geera
- 1/2 tsp masala
- 1/2 tsp. salt or salt to taste
- 3-4 leaves chadon beni chopped finely
- 2 tbsp. olive oil
If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.