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Curry Channa and Aloo (Potato)

Course Side Dish
Cuisine East Indian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 - 6
Author Felix (Simply Trini Cooking)


  • 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.