Curry Channa and Aloo

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.

Season chickpeas lightly with salt and green seasoning; set aside.

In a pan on medium heat, add oil, fenugreek seeds, and cumin seeds; toast until dark brown but not burnt.

Add curry leaves and chopped pimento peppers and onions; cook until onions are tender and light brown.

Add 2 tablespoons of garlic and cook until light brown.

Stir in 4 tablespoons of curry powder and 1 teaspoon of turmeric; toast until grainy, about 3-5 minutes.

Add about half a cup of water to the pan and mix to remove lumps; cook until the curry thickens and oil separates.

Add seasoned chickpeas to the pan and fry to coat with the curry.

Add water to cover the chickpeas and bring to a simmer; cook until chickpeas are halfway done.

Nestle in cubed potatoes, adding more water if needed to cover; cook until potatoes are tender and chickpeas are done.

Optionally, add more green seasoning and mash some chickpeas to thicken the sauce.

Finish with half a teaspoon of ground cumin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary