This is another dish we enjoy in the Caribbean, curry channa and aloo and it is served with rice, roti, or a flat bake. 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 same technique with 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
½ pound 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 tablespoons curry powder
½ teaspoon geera
½ teaspoon masala
½ teaspoon salt or salt to taste
3-4 leaves chadon beni, chopped finely
Soak the channa overnight if it is dried. Then, pressure cook it in salted water (1 teaspoon of salt) until tender. Drain and set aside. While the channa is cooking, Wash and peel the potatoes, then chop them.
Note: Don't throw away the water. We'll need it for later.
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)
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!
Curry Channa and Aloo (Potato)
- ½ 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
- ½ teaspoon geera
- ½ teaspoon masala
- ½ tsp. salt or salt to taste
- 3-4 leaves chadon beni chopped finely
- 2 tbsp. olive oil
- If dried channa is used, pressure cook the channa in salted water (1 teaspoon 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.