Pair Channa And Aloo For The Best Curry Side Dish

Pair Channa And Aloo For The Best Curry Side Dish

Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in to us for a chance to be featured in this section!

CHANNA AND ALOO

Channa and aloo is the classic Indo-Trinidadian spiced dish of chickpeas and potato. At almost every event, you can find this timeless dish. It’s a great option for vegetarians and is super versatile—you can serve with roti and basmati rice or even enjoy by itself!

Though we call for dried channa, you can make this recipe in a pinch with canned channa for a quick weekday meal.

Author: Sandra Sookdeo

Recipe Type: Indian Cuisine

Yields: 10 Servings

Total Time: 1 hr

INGREDIENTS
  • 1 pound channa 
  • 1 ½ teaspoons baking powder, divided 
  • 2 pounds potato 
  • 3 tablespoons vegetable oil 
  • 2 tablespoons curry powder 
  • 1 tablespoon salt 
  • 1 teaspoon saffron powder 
  • 6 grains maithee (fenugreek) 
  • 1 teaspoon ground geera 
  • 1 ½ teaspoons baking powder 
  • 1 onion 
  • 1 head garlic
  • For green seasoning 
    • 1 head garlic  
    • 2 onions  
    • 2 pimentos 
    • ½ hot pepper 
    • 1 bunch chives 
    • 6 leaves chandon beni
DIRECTIONS
  1. In a large bowl, soak channa overnight with baking powder. The next day, strain and rinse channa.
  2. In a food processor, blend all green seasoning ingredients and set aside.
  3. Season with 1 tablespoon oil, ½ of ground seasoning and ½ teaspoon baking powder.
  4. In a food processor, grind 1 head garlic and 1 onion. Separate into two shares. Season channa with 1 share and set aside the other.
  5. In a large pot, over medium-high heat, fry maithee until brown.
  6. Add chopped onion, garlic, pimento and pepper to the pot and sauté.
  7. Mix 2 tablespoons curry and 1 teaspoon saffron in a bowl. Add curry to pot and immediately add ¼ cup water.
  8. Let curry cook and dry until a paste is formed. Then, add potato and channa. Turn and let channa simmer for about 5 mins.
  9. Add the other ½ of green seasoning, salt and the other share of onion and garlic.
  10. Add water to cover channa and potato. Let boil until soft and a thick sauce is formed. Add geera and allow to cook for a further 5 mins.
Leave your comment
Comment
Name
Email