Here is a curried channa and aloo recipe, which consists of chickpeas and potatoes and is served with buss up shut (paratha roti). This is a Trinidadian recipe, which can easily be made vegan by using oil instead of butter.
Method
Curried Channa and Aloo 11 Steps
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Step 1
Soak dried chickpeas overnight in about 4 cups of water.
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Step 2
The next day, in a medium Dutch oven or a heavy-bottomed pot, add water to cover the chickpeas by 2 inches. Bring to a boil over high heat, skim foam if necessary. Lower to a simmer and cook for 45 minutes to 60 minutes until tender. Add more water if water evaporates too quickly. Drain and set aside.
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Step 3
Peel the potatoes, and cut into 3/4"-inch chunks (medium-sized chunks). Submerge in water so potatoes do not turn brown. You want the pieces not too small because the potatoes will break down when added to curry. Set aside.
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Step 4
In a medium-sized heavy-bottomed pot, add vegetable oil, minced garlic, sliced onion and chopped jalapeño.
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Step 5
Sauté until onions soften and the mixture is aromatic and begins to brown.
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Step 6
Add all of the spices: all spice, cumin, curry powder, cayenne, turmeric, fenugreek, thyme and a pinch of salt. Stir.
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Step 7
Toast the spices until aromatic and just starting to darken (about 2 minutes) then add 1/3 cup of water.
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Step 8
Carefully add the potatoes and cook, stirring, for 3 minutes. Pour about 2 cups of water or stock into the pot or until potatoes are slightly submerged. Cook on medium heat for 4 minutes. Add your cooked chickpeas and 1 more cup of water or stock.
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Step 9
If adding habanero, I take my habanero, place in blender with a bit of water, blitz and then add it into the curry just before the mixture starts to simmer.
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Step 10
Bring the mixture to a simmer, just shy of a boil. Cook until potatoes are tender and chickpeas are soft. This will take about 25 minutes. Add your green onion and a tablespoon of cilantro and simmer for another 3-5 minutes, until fresh greens are wilted and incorporated into curry.
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Step 11
Season with salt to taste. Serve the curry with white rice or roti, and garnish with more chopped cilantro.
Tags:
Toronto Recipes
Curried Channa and Aloo
