Easy to make curry channa and potato
A savory chickpea curry dish made with tender potatoes, simmered in curry and spices. This curry channa and aloo is a Trini favorite that deserves a permanent spot in your dinner rotation.
I’ve said it before—I come from a curry-loving country. And this dish? It’s one of those no-fuss, flavor-packed staples that shows up in homes, roti shops, and family gatherings all the time.
Thanks to our blend of cultures, especially the strong East Indian influence, Trinbagonians have made curry channa and aloo their own. It’s hearty, flexible (side or main!), and pairs beautifully with roti, rice, or even just eaten solo from the pot. Vegetarian? Covered. Meat lover? Pair it with curry chicken and call it a day.
This is an easy recipe that gives a deep flavor.
What is channa?
You might sometimes see it spelled as chana, but this is just another name for chickpeas or garbanzo beans.
In Trinidad and Tobago, we regularly refer to this as channa. It is popularly used to make hummus. It has an earthy taste and the outside is a bit firm and then soft on the inside. I use it to substitute meat in many of my dishes.
How to make curry channa and aloo
Ingredients
This is a pretty quick and easy-to-make recipe. The ingredients are pretty simple and straightforward. I did want to mention points for two of the ingredients.
- Chickpeas (Channa): Canned or dried both work. Just remember dried channa needs soaking, boiling, or pressuring before use (see tips below).
- Potatoes: Russet is standard, but sweet potatoes work too.
- Curry powder: I love Caribbean brands like Chief or Betapac. They give a richer, deeper flavor. I talk more about this in my curry shrimp recipe.
- Aromatics: Onion, garlic, hot pepper — the usual flavor base.
- Optional Add-ins: Green seasoning, coconut milk, garam masala, thyme, bay leaf.
Instructions
The cooking process is simple enough.
- Heat oil in a large pot over medium. Add onions and garlic, and sauté for 2–3 minutes until soft and fragrant.
- Stir in your curry paste and cook it down. Let it bubble and get grainy, this “burning” step develops deep flavor.
 |
- Toss in the potatoes and chickpeas, stirring to coat in the curry.
- Add water to the pot and bring it to a simmer. Season with salt, black pepper, and whole hot pepper (if using). Let everything simmer for 10–15 minutes until the potatoes and channa are fork-tender.
Want more sauce? Add extra water during simmering. Too watery? Mash a few potatoes and let it simmer uncovered for 3–5 minutes to thicken.
Serving Suggestions
This dish can be eaten with so many side options. The most popular and my favorite is with roti. Especially for me, with some paratha.
Or pair it with a bowl of rice. I love it with white rice alongside some curry chicken or curry goat and steamed pumpkin. Brown rice is also good.
If you want to make this a vegetarian dish, substitute the meat with bodi or dhal. Yum.
Flavor boosters (optional add-ins)
If you want to amplify the flavors a bit more in this dish, here are a few things you can add.
- Garam masala powder – if you want some intense flavor, add a little masala. You can add it with the curry to the pot when burning it up with the onion and garlic.
- Ground cumin powder – cumin is another great addition. Don’t add too much though. I would say about 1/2 a teaspoon ground cumin.
- Green seasoning – I sometimes add a tablespoon of green seasoning to the curry paste mixture.
- Bay leaves
- Ginger – grating some fresh ginger gives this a nice kick to the flavor.
- Coconut milk – If you want this to be a creamy curry you can add a little coconut milk to the mixture. I would not put more than a 1/4 cup.
- Fresh thyme
- Culantro
Frequently Asked Questions
How do I make dried channa soft?
Dried channa is rock-hard and needs rehydration. You have three solid options:
- Pressure cook: Use a stovetop or Instant Pot with enough water to fully cover the beans. Pressure until soft and tender.
- Soak overnight: Cover with plenty of water—at least 5 times its volume. Add 1 tablespoon of baking soda to help soften it faster.
- Boil: Simmer in water until tender. Toss in onion, garlic, or green onion to flavor the chickpeas while they cook.
Can I cook channa without boiling it first?
Yep. If you soak it overnight or pressure cook it, you can skip boiling.
How long should I soak channa?
Overnight (8–12 hours) is best. In a pinch, soak for at least 1 hour with baking soda, then move to pressure cooking if they’re still stubborn.
Try these next
Curry Channa and Aloo (Potato)
Ingredients
Method
- Open and empty liquid from chick peas and then rinse the chickpeas again. If using dried chickpeas see please notes.
- Mix curry powder with 1/4 cup water and set aside.
- Heat a heavy pan on a medium-high heat.
- Add oil to pan.
- Add onion, garlic, and pepper and sauté for at most 5 minutes (till onions are opaque)
- Add curry mix to pot, stirring continuously. Cook until curry thickens (gets a little grainy).
- Add channa and potato, stirring to coat with curry.
- Once coated, add remaining water, salt, and hot pepper
- Cover and cook on medium heat.
- Cook until water is reduced to a thick liquid and potatoes are cooked through. If u want it to have plenty gravy then you can add more water.
- Adjust salt and pepper to taste.
- Best eaten hot.
Notes
Soak the channa overnight in about 5 cups of water. (If you have less time, boil the channa on the stove in water or use a pressure cooker to make it tender.
Once tender, continue the process above.
