This instant pot curry channa and aloo is being posted by special request. It is well known that cooking curry channa and aloo from scractch(dried beans) can take up to two hours. In this recipe, we are doing it in one hour.
Curry channa and aloo hold a special place in Trinidad’s culinary landscape, particularly during Diwali, the Hindu festival of lights. During this time, when many Hindus observe a vegetarian diet by refraining from meat, fish, and eggs, this dish takes center stage, providing a satisfying and savory option for celebratory meals.
Channa, also known as chickpeas, garbanzo beans, or ceci beans, and aloo, the Indian term for potato, come together in a delightful culinary union known as Curry channa and aloo. This beloved Trinidadian dish is a flavorful combination of these ingredients, simmered in a fragrant curry sauce infused with spices like turmeric, cumin, and fresh herbs.
Perfect Pairing:
Traditionally enjoyed with “buss up shot roti” (paratha), the instant pot curry channa and aloo become a delightful experience as the soft, flavorful beans are scooped up with the roti, soaking up the delicious curry sauce. Beyond Diwali, curry channa and aloo is a popular choice at religious functions and weddings, often serving as a communal dish where entire neighborhoods are invited to partake.
Reasons for Popularity:
The enduring popularity of curry channa and aloo can be attributed to its simplicity, affordability, and ability to feed a crowd. With easy preparation (now even easier with the instant pot) and a budget-friendly ingredient list, it has become a go-to dish for gatherings, satisfying both the palate and the pocket.
Generosity in Sharing:
This instant pot curry channa and aloo yield a generous quantity, encouraging the spirit of sharing. Whether with neighbors, friends, co-workers, or family, the mantra is clear – sharing is caring. Alternatively, freeze leftovers for a convenient, future feast, or simply adjust the recipe to a smaller portion.
A New Approach:
While the essence of this curry channa and aloo recipe remains true to tradition, there’s a twist in the preparation method. In today’s rendition, the channa is precooked in an instant pot to save time. This results in a softer texture, expediting the cooking/currying time as well.
Curry channa and aloo continue to be a beloved dish in Trinidad, intertwining tradition with modern convenience. As you take on the task on preparing this beloved dish, remember the joy that comes from sharing good food with loved ones – a tradition as timeless as the flavors of Curry channa and aloo.
Cook Instant Pot Curry Channa and Aloo in 5 easy steps::
- Soak Channa – Overnight
- Cook channa in Pressure Cooker (Instant Pot) – 15 mins
- Peel Potatoes and Prep – 10 mins
- Cook Curry Powder and Turmeric – 5 mins
- Add Potatoes, Channa, and reserved liquid and cook- 30 mins
Ingredients You Will Need:
To Season:
• 1lb dried chickpeas (channa, garbanzo beans)
• 1/2 cup green seasoning – Make fresh in advance if you do not have any green seasoning.
• 1 tsp salt, Himalayan
• Sliced onion
• 2 pimento peppers, chopped – Leave out if not available
• Hot peppers
• 3 tbs minced garlic
• 4 scallions, roughly chopped (if scallions are very large, only use two)
To cook:
• 4 tablespoons curry powder
• 1 tsp turmeric powder
• 6 tbs extra virgin olive oil
• 1/2 onion, sliced
• Hot pepper, to taste
• 6 Thyme sprigs
• 1 teaspoon ground, roasted cumino or to taste – Use regular if roasted is not available
• Salt, to taste
• Culantro, optional – Use cilantro if not available
Other recipes you will love:
Original Curry Channa and Aloo Recipe(Pre Boiling Channa on the Stove)
Curry Channa and Aloo and Baigan(Eggplant)
30 Min Curry Channa Recipe (Canned Chickpeas)
Served below with Stewed Chicken with Less Sugar and Paratha Roti.
Instant Pot Curry Channa and Aloo
Ingredients
Season:
- 1 lb dried chickpeas channa, garbanzo beans
- 1/2 cup green seasoning
- 1 tsp Himalayan salt Himalayan
- Sliced onion
- 2 pimento peppers chopped
- Hot peppers
- 3 tbs minced garlic
- 4 scallions roughly chopped (if scallions are very large, only use two)
To cook:
- 4 tbsp curry powder
- 1 tsp turmeric
- 6 tbs extra virgin olive oil
- 1/2 onion sliced
- Hot pepper to taste
- 6 Thyme sprigs
- 1 tsp cumin roasted cumin or to taste
- Salt to taste
- Culantro optional
