Channa is also known as chickpeas, garbanzo beans, or ceci beans. Aloo, on the other hand, is what we Trinidadians refer to as potato. Hence the term curry channa and aloo. In this dish, channa and aloo are simmered in a fragrant curry sauce flavored with aromatics including turmeric, cumin, and fresh herbs.
Curry channa and aloo is a very popular staple in Trinidad. Now that Diwali, the Hindu festival of lights, is approaching, many Hindus in Trinidad will soon begin fasting–refraining from meat, fish, and eggs–and this dish will be prepared and enjoyed regularly during this period.
A dish traditionally eaten with “buss up shot roti” (paratha); which is essentially used to scoop up the lovely little beans and mop up the delicious curry sauce. It’s one of the main dishes served at religious functions and weddings, where it is not uncommon for the entire neighborhood to be invited. Its popularity stems from the fact that it’s not expensive to make, is simple to prepare, feeds a crowd, and is very satisfying and savory…
I have been very bothered lately. I have heartbreakingly noticed that my mom’s generation is aging rapidly (like mine isn’t!). This generation has some of the best cooks I know. Of course, the younger generation can produce the same dishes, but there are techniques that the older generation uses that make a world of difference. I remember my mom saying the same thing about her mom’s generation. I feel an urgency to not only document their recipes but also their techniques, so that when they pass[God forbid], their recipes, with their unique tastes and flavors, will live with us forever.
I learned to make this from my mom’s best friend, Aunty Shudaye. She and my mom became friends when my mom married my dad and moved into the tiny village in Central Trinidad where I grew up. I was always at her house. Eating…and when I couldn’t sneak away to her house, [skipping through a back street, neighbors’ yards, dodging barking dogs and crawling through openings in people’s wire fences to get there], she would send her son, Mikey, with food for me. She is one of the reasons I love food so much. Her food is as comforting as my mom’s, and she is without a doubt one of the best cooks I know.
[It’s quite difficult to create a recipe from someone who has never used measurements or recipes. I hope I have done her recipe justice by translating her “average” method of cooking into plausible instructions.]
Table of Contents
Served with roti, bread, or rice, or by itself, this curry channa & aloo makes a super healthy, protein-rich, vegetarian, and vegan meal. Served with quinoa, it’s a perfectly delicious gluten-free meal.
This recipe makes a large quantity, so I encourage you to share with neighbors, friends, co-workers, your mom or siblings [sharing is caring]; freeze leftovers to enjoy another time…or simply cut the recipe in half. Not literally, please…
Note: **Even if I don’t mention the word organic, I always substitute organic ingredients when available.**
TRADITIONAL DIWALI MENU
-CLICK ON THE NAMES TO LINK TO RECIPE:
Appetizer:
Doubles, Pholourie or Aloo Pie , Mango Chutney, Saheena, Tamarind Chutney, Kachori and Raw Mango Chutney
Main:
Pumpkin, Channa and Aloo, Bhagi,Mango Talkari,Carhee or Kurhi,Chaitaigne,Fry Bodi, Baigan Choka, curry baigan and aloo, curry channa and aloo with baigan, chorai bhaji and Paratha Roti,
Dessert:
Ingredients You WIll Need
- dried chickpeas (channa, garbanzo beans)
- Trinidadian curry powder
- garlic, grated or minced
- minced culantro (bandhania/shado beni) (substitute with cilantro if not available)
- extra virgin olive oil
- methi (fenugreek) (optional)
- onion, sliced
- Hot pepper, to taste
- potatoes, cut into quarters lengthwise
- scallions, roughly chopped (if scallions are very large, only use two)
- sprigs thyme
- ground, toasted cumin (geera), or to taste
- salt
- chopped bandhania, (culantro) for finishing
Step by Step Instructions with Photos
Prep work:
1. 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.
1. 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.
2. 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).
3. 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.]
3. Make curry paste. Mix curry, turmeric, half of garlic(6 cloves), minced culantro (bandhania) and 1/2 cup water in a small bowl.
To cook:
1. Pour oil into a large heavy bottomed pot over high heat, heat. When hot, add methi(if using), 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.
2. 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.
3. Add potatoes and cook for about 3 minutes, stirring constantly.
4. Add chickpeas, scallion, thyme, remainder and salt. Cook about 3-5 minutes, stirring occasionally to prevent chickpeas and potatoes from sticking.
4. Add reserved liquid and enough water to cover the chickpeas and potatoes, about 5-6 cups.
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.
5. Remove cover, stir in cumin and chopped culantro and cook for an additional 5 minutes until sauce thickens but is not totally evaporated.
5. 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.
Eat simply
…Eat fresh
…Eat home cooked
…Eat real food…
STAY HEALTHY!
Cooking with love,
Ria
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.
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Servings: 10
Calories: 184kcal
Ingredients
- 1 pound chickpeas dried, channa, garbanzo beans
- 4 tablespoons curry powder
- 1 tsp turmeric optional
- 12 cloves garlic grated or minced (divided in half) (about 3-4 tablespoons)
- 2 tablespoons culantro minced, bandhania/shado beni (substitute with cilantro if not available)
- ½ cup extra virgin olive oil
- ¼ teaspoon methi fenugreek (optional)
- ½ onion sliced
- Hot pepper to taste
- 2 potatoes large, cut into quarters lengthwise, 1.5 pounds
- 4 scallions roughly chopped (if scallions are very large, only use two)
- 3 thyme sprigs, 5 or 6 small
- 1 teaspoon cumin toasted, ground, (geera), or to taste
- Salt I used about 1 tbs Himalayan salt
- 2 tablespoons culantro bandhania, for finishing
Instructions
Prep work:
- 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, turmeric, if using, half of garlic(6 cloves), minced culantro (bandhania) and 1/2 cup water in a small bowl.
To cook:
- 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.
Video
Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 190mg | Fiber: 4g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
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PRESS PLAY TO LEARN TO MAKE PARATHA ROTI–YOU CAN’T EAT CHANNA WITHOUT IT!
WATCH US PREPARE OUR DIWALI FEAST
In loving memory of summer gone…..
Arrangement made using flowers from my garden..
Looks yummy!! Please post a recipe for the buss up in the back so I can try this. Ty.
Testing
Thanks, hope it continues to work!
Great recipe, channa is a staple here. I agree with Sam, looking forward to a buss up shot recipe at your convenience of course. God bless.
Thanks,Sherry! Will work on it!:-)
Thanks, Sam! Glad ur comment finally appeared! Will post soon!!
Excellent instructions, recipes, photos and effort. Thank you and keep up the great work
Thank you so much, Damon. .you made my day! 🙂
Ria jennifer from Trinidad,thank U, I'm enjoying all your dishes and it's helping me alot.. I love the way you go step by step..🌹🌹
Delicious
I needed to add 1 tablespoon of brown sugar and 1 teaspoon of tamarind paste to brighten it up a bit. Was excellent–especially day 2!
Hi Ria! I have a question.
In this recipe, and most others for chana aloo, I see a call for fresh chado beni. Is it possible to use green seasoning or is there a reason to use fresh chado beni?
Love your recipes, thanks for sharing!
You can use certause only green seasoning if you have. Sorry for the late reply. My comments section have not been working up till now. 🙂
Amazing, many thanks for your response. I love your recipes btw! Really appreciate that you share them. I used to live in a west-indian neighbourhood in Toronto and I use your recipes when I get cravings for Trini curry.