Channa (Chick Peas) and Potato Curry, step by step Recipe Video l Real Nice Guyana.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + cornstarch

Low-fat coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness and is often cheaper.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Soak 1 cup of chickpeas for 4 hours to overnight.

Crush 10-12 cloves of garlic and 1 very hot pepper (optional).

Discard the soaking water from the chickpeas.

Prepare a curry paste by mixing curry powder, roasted gram jeera, garam masala, crushed garlic, crushed pepper, and 1/2 onion with a little water.

Heat 4 tablespoons of oil in a pressure cooker.

Add the curry paste and onions to the hot oil and cook for about 2 minutes.

Add salt to taste and the potato (cut into large pieces).

Add 2 stems of scallions and stir the mixture.

Add 3 cups of water to the pot and secure the pressure cooker lid.

Pressure cook for 10 minutes.

After 10 minutes, check the potatoes; they should be half-boiled. Remove them from the pot.

Add the chickpeas back to the pot and cook for another 5 minutes, adding 1 cup of water before sealing the lid again.

After the additional 5 minutes, check the consistency of the curry. If it's too watery, let it simmer to thicken.

Cooking Techniques

Equipment Needed

Spice Level: