Curry Channa And Aloo (chick peas 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.

Prepare the ingredients: chop the potatoes, onion, garlic, and scotch bonnet pepper; rinse the chickpeas.

Drain the canned chickpeas using a strainer and rinse them under cold water to remove the brine and excess salt.

Heat a pan over high heat and add 2 tablespoons of vegetable oil, coating the bottom of the pan.

Add the minced garlic and chopped onion to the hot oil, reduce the heat to minimum, and sauté for about 1-1.5 minutes until the garlic is golden and the onion is translucent.

Add the chopped scotch bonnet pepper to the pan and stir quickly to avoid releasing too much heat from the pepper.

Add the curry powder to the pan and toast it for about 1 minute, stirring to combine.

Pour in 1/4 cup of water to the pan and increase the heat to bring it to a boil, then let it simmer for about 4 minutes until the water evaporates.

Add less than 1/4 teaspoon of anchar masala (optional) to the pan and stir to combine.

Add the drained chickpeas and chopped potatoes to the pan, along with 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper; stir well.

Pour in 2 cups of water, bring the mixture to a boil, and then reduce the heat to a gentle simmer.

Chop the shadow benny (or cilantro) and add it to the top of the cooking mixture for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary