Go Back
–+ servings
Curry channa and potato with roti skin served out in bowls.

Curry Channa and Aloo (Potato)

A flavorful way to spice up the way you make chickpeas (channa) and potato that anyone is guaranteed to fall in love with and want to make for just about any meal of the day
Print Recipe Pin Recipe
10 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil
  • 3 cloves garlic thinly sliced
  • 1/2 cup finely chopped onion
  • 3 tablespoon curry powder
  • 1 can chickpeas or 15 oz. dried chickpeas
  • 2 medium-sized russet potatoes cubed
  • 2 1/4 cups water
  • 1 hot pepper sliced (or whole for less heat) (optional)
  • Black pepper and salt to taste
  • 2 leaves culantro optional

Method
 

  1. Open and empty liquid from chick peas and then rinse the chickpeas again. If using dried chickpeas see please notes.
  2. Mix curry powder with 1/4 cup water and set aside.
  3. Heat a heavy pan on a medium-high heat.
  4. Add oil to pan.
  5. Add onion, garlic, and pepper and sauté for at most 5 minutes (till onions are opaque)
  6. Add curry mix to pot, stirring continuously. Cook until curry thickens (gets a little grainy).
  7. Add channa and potato, stirring to coat with curry.
  8. Once coated, add remaining water, salt, and hot pepper
  9. Cover and cook on medium heat.
  10. 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.
  11. Adjust salt and pepper to taste.
  12. Best eaten hot.

Notes

If using dry channa:
Pick and remove any debris from the channa. Rinse out under running water for a couple of minutes.
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.

Tried this recipe?

Let us know how it was!