Trinidad Curry Channa and Aloo / Curry Chickpeas and Potato

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can be healthier and fresher.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

Put a pan on medium heat and add oil.

Add fenugreek seeds and cumin seeds to the pan and toast on low until light brown, being careful not to burn them.

Add curry leaves and let them release their flavor into the oil.

Add chopped onions, tomato peppers, and hot pepper to the pan and sweat until the edges turn light brown.

Add 2 tbsp of minced garlic and cook for about a minute, avoiding burning the garlic.

Add 2 tbsp of mild curry, 1 tbsp of Rajauri nin spice curry, and 0.5 tsp of turmeric. Toast on low heat until it feels grainy, about 1-2 minutes.

Add water to the pan and increase the heat to medium. Allow the mixture to cook until the liquid reduces and the curry thickens into a paste, watching for oil separation as an indicator.

Add 1 tbsp of green seasoning and mix it in, continuing to cook until the desired thickness is achieved.

Add soaked and washed chickpeas and salt to taste, noting that pre-seasoning the chickpeas is optional.

Add enough water to cover the chickpeas, approximately 6 cups, and bring to a simmer. Cover and cook low and slow until the chickpeas are tender.

Add 1 tsp of baking powder to help soften the chickpeas, then add potatoes once the chickpeas are soft enough to prevent the potatoes from melting away.

Check the chickpeas for tenderness, then add the potatoes and mix. Cover and continue cooking.

Smash down a few pieces of chickpeas and potatoes to thicken the sauce, transforming it from runny to creamy.

Finish the dish by adding roasted ground jeera and mixing it in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary