This is another dish we enjoy in the Caribbean, curry channa and aloo and it is served with rice, roti, or a flat bake. I just had to post this quickly since, a few posts ago, I posted the buss up shut recipe. I won’t be long though, the process of currying, to me, is very simple once you get the hang of it. All that changes are the ingredients to be curried. Some posts ago, I showed you all curry aloo and curry bodi, this time I am going to show you curry channa and aloo, the chief side dish of buss up shut. Later on I will do the same technique with meats; but again it’s all the same, just that you are using a different type of meat every time. I hope you enjoy this curry channa and aloo recipe.
CURRY CHANNA AND ALOO
Ingredients:
½ pound 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 tablespoons curry powder
½ teaspoon geera
½ teaspoon masala
½ teaspoon salt or salt to taste
3-4 leaves chadon beni, chopped finely
Direction:
Soak the channa overnight if it is dried. Then, pressure cook it in salted water (1 teaspoon of salt) until tender. Drain and set aside. While the channa is cooking, Wash and peel the potatoes, then chop them.
Note: Don’t throw away the water. We’ll need it for later.
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.
Note: This is where we reuse the water from the pressure cooked channa. Just pour enough to almost cover the channa and aloo. ( about 2 cups)
Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
That’s it for this post, and remember curry channa and aloo goes great as a side dish with buss up shut so try it. Bye!
Curry Channa and Aloo (Potato)
Ingredients
Instructions
- 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.
my channa and aloo came out amazing! even better than the roti restaurant up the street. thank you!
Glad you liked it rachel 🙂
I’m going to try this recipe tomorrow. So far every recipe you have posted has been a hit at my house. Thanks a mil!!
I will try this for diwali! yum yum
Whats the green seasoning?
http://www.simplytrinicooking.com/2008/06/green-seasoning.html
Best channa and aloo recipe ever!! THE BEST!!!!
Trini from Tunapuna here! mmm…looks yummy! Thanks for the recipe.Will try it soon!
To double or triple the amount of potatoes, do I also double or triple the amount of curry I use?
Yep, you cannot interfere with one ingredient and leave the others. This will mess up the ratios
I was wondering, if canned channa is used, should the stock (diluted with water) from the can be used for the step that says:
“Note: This is where we reuse the water from the pressure cooked channa. Just pour enough to almost cover the channa and aloo. ( about 2 cups)”
Or should I just use regular water?
In the case of the canned channa I would prefer to use regular water since it is already cooked and preserved in brine. From experience I find that the brine sort of interferes with the overall taste in the end. Make sure to wash the channa before using it.
I am so very thankful for these recipes. I was able to have my first “dinner party” with some friends and colleagues and your recipes were a big help. Thank you
You’re happily welcome Nikki 😀
what is the 1/2 t of masala you are referring to in the recipe? thanks!
Amchar Masala
I am going to try this recipe for tomorrow. You have made this easy for me to try it out. Thank you for sharing. Have a good one. 🙂
Ive made this a few times, yum yum. It is really hard to find good trinny food in the uk. I use scotch bonnet peppers, and for the masala I use garam masala. I’ve left out the green seasoning on a few occasions as its to much to make that. Thanks
Where do I get masala or how can I make my own? Is it a blend?
Yes it is a blend. The type we use is called Amchar Masala. You can check any West Indian Store or market.
I did it! It came out so good that even my mother in law asked who cooked. Im so happy
Love this recipe thanks Felix
You’re welcome Sydney.
What spice is masala in this recipe? Thanks.
My mom never taught me to cook…so I rely a lot on your recipes to guide me. Everything I’ve made has turned out so well. Thank you ❤️