CURRY CHANNA AND ALOO
Channa is also known as chickpeas, garbanzo beans or ceci beans. Aloo on the other hand is what we Trinidadians refer to potato. Hence the term channa and aloo. In this dish, channa and aloo are simmered in a fragrant curry sauce flavored with aromatics including cumin and fresh herbs.
Provided by CookingwithRia
Categories Breakfast dinner lunch
Number Of Ingredients 14
Steps:
- Pick over chickpeas, remove any stones and debris and wash with several changes of water. Soak chickpeas in about 5 cups of water overnight. Drain.
- Add 8 cups of water and chickpeas to a saucepan and bring to boil over high heat. After it comes to a vigorous boil, reduce heat to medium. Continue cooking until fork tender but not mushy, about 20-25 minutes(could take longer on your stove). Strain, reserving liquid (produces about 5 cups of liquid).
- Grate or mince garlic. Mince culantro. Peel, wash and cut potatoes in quarters lengthwise, wash and roughly chop scallions and thyme. [chopped thyme sprigs are inedible and could be dangerous for kids. For this reason, I usually keep thyme whole and remove whole sprigs after cooking is complete.]
- Make curry paste. Mix curry, half of garlic(6 cloves), minced culantro (bandhania) and 1/2 cup water in a small bowl.
- Pour oil into a large heavy bottomed pot over high heat, heat. When hot, add methi, cook until it darkens. Add the onion and hot pepper, cook for 3 minutes. Add remainder of garlic and cook until the edges of the onion become golden brown.
- Add curry paste and cook until it darkens, becomes grainy and fragrant and separates from oil, about 3-5 minutes. At this point you can rinse the "curry paste" bowl with a little water{1 tablespoon} and add to pot.
- Add potatoes and cook for about 3 minutes, stirring constantly.
- Add chickpeas, scallion, thyme, remainder of minced culantro and salt. Cook about 3-5 minutes, stirring occasionally to prevent chickpeas and potatoes from sticking.
- Add reserved liquid and enough water to cover the chickpeas and potatoes, about 5-6 cups. Stir, scraping up the spices at the bottom of the pot.
- Bring to a boil. Reduce heat to low, cover and cook, [stirring every 8 minutes and cutting potatoes in half using spoon], until potatoes are tender and sauce thickens (but not totally evaporated), about 40-60 minutes. [At the end of cooking, I mash about 4 pieces of potato with the back of the spoon to allow the sauce to thicken more rapidly]. If the chickpeas are not tender enough for your liking, continue to add two cups of water, in increments, until it's your desired texture. Some like it more firm than others. It helps to stir the pot repeatedly for about 5 minutes to bring it to the right consistency.
- Remove cover, stir in cumin and chopped culantro and cook for an additional 5 minutes until sauce thickens but is not totally evaporated.
- Rest for 10-15 minutes before serving to allow sauce to thicken further.
Nutrition Facts : Calories 184 kcal, Carbohydrate 15 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 6 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CURRY CHANNA AND ALOO (POTATO)
Steps:
- If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
- Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
- Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
- Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
CURRY CHANNA AND ALOO (POTATO)
Steps:
- If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
- Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
- Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
- Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
CHANA AND ALOO (CHICKPEA AND POTATO CURRY)
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!
Provided by Jazmina
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium sized pot on medium high with some oil.
- When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- Sauté until the onion starts to go translucent add in garlic.
- Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
- Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
- Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
- Add salt to taste.
- Great on it's own, with some naan bread or on some rice.
Nutrition Facts : Calories 838.4, Fat 19.6, SaturatedFat 14.1, Sodium 318, Carbohydrate 155.4, Fiber 16.2, Sugar 52.2, Protein 15.8
CURRIED CHANNA
Chick peas are my favorite beans. If you like them too, you might want to try this fast and easy Caribbean recipe. Altered slightly to suit my BF's preferences. Update: Original recipe called for 2 tablespoons curry powder. I reduced that to 1 tablespoon but suggest that you add 1-3 teaspoons more, according to taste. Due to a reviewer's comment I also suggest that you add hot sauce to taste. This is very flavorful and easy to make, I think you will like it. Ketchup adds a certain measure of sweetness.
Provided by Kumquat the Cats fr
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain chick peas, retaining 4 ounces of the liquid.
- Heat the oil in a large saucepan, add onion and garlic and fry until softened.
- Add curry powder and cook gently, stirring, for one minute.
- Add the drained chick peas and fry for 5 minutes.
- Add the remaining ingredients plus the reserved liquid, bring to a boil then reduce heat and simmer gently for about 15 minutes. Serve hot.
Nutrition Facts : Calories 183.1, Fat 4.8, SaturatedFat 0.7, Sodium 413.1, Carbohydrate 29.9, Fiber 5.6, Sugar 2.1, Protein 6
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