Curry Channa and Aloo (Potato)

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!

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20 Responses to Curry Channa and Aloo (Potato)

  1. rachel August 31, 2011 at 3:39 am #

    my channa and aloo came out amazing! even better than the roti restaurant up the street. thank you!

  2. Felix September 4, 2011 at 1:25 pm #

    Glad you liked it rachel :-)

  3. lefaye October 7, 2011 at 12:35 am #

    I’m going to try this recipe tomorrow. So far every recipe you have posted has been a hit at my house. Thanks a mil!!

  4. meganena13 October 24, 2011 at 12:16 am #

    I will try this for diwali! yum yum

  5. BrittenRKing November 17, 2011 at 5:13 pm #

    Whats the green seasoning?

  6. Abby March 4, 2012 at 4:29 pm #

    Best channa and aloo recipe ever!! THE BEST!!!!

  7. Perry September 24, 2012 at 1:47 pm #

    Trini from Tunapuna here! mmm…looks yummy! Thanks for the recipe.Will try it soon!

    • Bert December 25, 2012 at 5:25 pm #

      To double or triple the amount of potatoes, do I also double or triple the amount of curry I use?

      • Felix December 25, 2012 at 10:53 pm #

        Yep, you cannot interfere with one ingredient and leave the others. This will mess up the ratios

  8. Dalini January 3, 2013 at 5:30 am #

    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?

    • Felix January 3, 2013 at 12:23 pm #

      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.

  9. Nikki February 7, 2013 at 2:43 am #

    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

    • Felix February 7, 2013 at 3:13 am #

      You’re happily welcome Nikki :D

  10. anita February 9, 2013 at 4:11 pm #

    what is the 1/2 t of masala you are referring to in the recipe? thanks!

    • Felix February 10, 2013 at 6:16 am #

      Amchar Masala

  11. Lee Ann Samm August 14, 2013 at 1:47 pm #

    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. :)

  12. Kal October 2, 2013 at 10:56 am #

    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

  13. Jon January 11, 2014 at 12:03 pm #

    Where do I get masala or how can I make my own? Is it a blend?

    • Felix January 11, 2014 at 8:03 pm #

      Yes it is a blend. The type we use is called Amchar Masala. You can check any West Indian Store or market.

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