Curried Channa and Aloo | TasteToronto
TasteToronto Logo Mark

Curried Channa and Aloo

30 mins Prep Time

2 hours 0 mins Cook Time

Ingredients

  • 1 heaping cup of dried chickpeas

  • 2 russet potatoes

  • 3-4 garlic cloves, minced

  • 1/2 onion, sliced

  • 4 tablespoons jalapeño, finely chopped (about 2 peppers, you can substitute with pimento pepper)

  • 1/4 cup vegetable oil

  • 1 teaspoon cumin

  • 1/2 teaspoon all spice

  • 1 teaspoon dried thyme

  • 1 teaspoon turmeric

  • 1 teaspoon cayenne

  • 1 tablespoon fenugreek

  • 1 1/2 tablespoons curry powder

  • Salt, to taste

  • 3-5 cups of vegetable stock, chicken stock or water (more or less may be required)

  • 1 habanero/scotch bonnet or to taste

  • 1/4 cup green onions, sliced

  • 1 tablespoon of cilantro or (culantro), plus 1 tablespoon of cilantro (or culantro) for garnish

Directions

Curried Channa and Aloo

11 Steps

  • Step 1

    Soak dried chickpeas overnight in about 4 cups of water.

  • 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.

  • 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.

  • Step 4

    In a medium-sized heavy-bottomed pot, add vegetable oil, minced garlic, sliced onion and chopped jalapeño.

  • Step 5

    Sauté until onions soften and the mixture is aromatic and begins to brown.

  • Step 6

    Add all of the spices: all spice, cumin, curry powder, cayenne, turmeric, fenugreek, thyme and a pinch of salt. Stir.

  • Step 7

    Toast the spices until aromatic and just starting to darken (about 2 minutes) then add 1/3 cup of water.

  • 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.

  • 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.

  • 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.

  • Step 11

    Season with salt to taste. Serve the curry with white rice or roti, and garnish with more chopped cilantro.

Ingredients

  • 1 heaping cup of dried chickpeas

  • 2 russet potatoes

  • 3-4 garlic cloves, minced

  • 1/2 onion, sliced

  • 4 tablespoons jalapeño, finely chopped (about 2 peppers, you can substitute with pimento pepper)

  • 1/4 cup vegetable oil

  • 1 teaspoon cumin

  • 1/2 teaspoon all spice

  • 1 teaspoon dried thyme

  • 1 teaspoon turmeric

  • 1 teaspoon cayenne

  • 1 tablespoon fenugreek

  • 1 1/2 tablespoons curry powder

  • Salt, to taste

  • 3-5 cups of vegetable stock, chicken stock or water (more or less may be required)

  • 1 habanero/scotch bonnet or to taste

  • 1/4 cup green onions, sliced

  • 1 tablespoon of cilantro or (culantro), plus 1 tablespoon of cilantro (or culantro) for garnish

Tags:

Toronto Recipes

Curried Channa and Aloo