Curry Channa and Aloo (Potato)

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I just had to post this quickly since, a few posts ago, I posted the buss up shut recipe. I won’t be long though, the process of currying, to me, is very simple once you get the hang of it. All that changes are the ingredients to be curried. Some posts ago, I showed you all curry aloo and curry bodi, this time I am going to show you curry channa and aloo, the chief side dish of buss up shut. Later on I will do the curry meats but again it’s all the same, just that you are using a different type of meat every time. I hope you enjoy this curry channa and aloo recipe.

Curry Channa and Aloo



1/2 lb. dried channa or 1 tin of channa (garbanzo bean)

4 potatoes, peeled and chopped

2 cloves garlic, chopped

1 small onion, chopped

2 pimento peppers, finely chopped

2 tbsp. curry powder

1/2 tsp geera

1/2 tsp masala

1/2 tsp. salt or salt to taste

3-4 leaves chadon beni, chopped finely


If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender.
Drain and set aside.
Note: Don’t throw away the water. We’ll need it for later.
Wash and peel the potatoes, then chop them.
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 .
Note: This is where we reuse the water from the pressure cooked channa. Just pour enough to almost cover the channa and aloo. ( about 2 cups)

Curry Channa and Aloo (Potato), channa and aloo recipe

Cook until potatoes are tender and mixture is thick.

Season with salt, geera, masala. Add pepper to taste.

That’s it for this post, and remember curry channa and aloo goes great as a side dish with buss up shut so try it. Bye!


  1. Dalini says

    I was wondering, if canned channa is used, should the stock (diluted with water) from the can be used for the step that says:

    “Note: This is where we reuse the water from the pressure cooked channa. Just pour enough to almost cover the channa and aloo. ( about 2 cups)”

    Or should I just use regular water?

    • says

      In the case of the canned channa I would prefer to use regular water since it is already cooked and preserved in brine. From experience I find that the brine sort of interferes with the overall taste in the end. Make sure to wash the channa before using it.

  2. Nikki says

    I am so very thankful for these recipes. I was able to have my first “dinner party” with some friends and colleagues and your recipes were a big help. Thank you

  3. Lee Ann Samm says

    Ì am going to try this recipe for tomorrow. You have made this easy for me to try it out. Thank you for sharing. Have a good one. :)

  4. Kal says

    Ive made this a few times, yum yum. It is really hard to find good trinny food in the uk. I use scotch bonnet peppers, and for the masala I use garam masala. I’ve left out the green seasoning on a few occasions as its to much to make that. Thanks

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