Go Back Email Link

Curry Chana Aloo

Print Recipe

Ingredients
  

  • 1 ¾ - 2 cups 1 can cooked chickpeas. Or, 1 cup dry chickpeas soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the beans), and cook until tender – makes 2 cups.
  • 1 medium russet potato or 2 small red potatoes
  • ½ cup onion finely chopped
  • ¼ cup finely chopped sweet peppers Bell, pimento, mini peppers
  • 4 - 6 cloves garlic finely chopped (2 tbsp minced)
  • 2 tsp minced ginger
  • 5 sprigs of thyme ½ tbsp dry thyme
  • 1 heaping tbsp parsley leaves chopped (½ tbsp dry parsley)
  • 2 scallions chopped
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 ripe tomato chopped
  • 1 tbsp tomato paste
  • ½ tsp salt or to taste
  • 1 tsp vegetable oil
  • 2 culantro leaves chopped (optional)
  • Hot pepper finely chopped, or chili powder, to taste (optional)

Instructions
 

  • Heat the pot or skillet on medium heat.
  • Add oil. Note: This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
  • Add onions and ½ tsp of salt. Stir gently for 2 minutes.
  • Add sweet peppers and hot peppers, and gently stir for 2 minutes.
  • Add garlic and ginger and stir for 1 minute.
  • Add the curry powder, cumin powder and stir for 30 seconds to coat the seasoning (you may need to add a little water here).
  • Add tomatoes, tomato paste, and remainder of the green seasoning, and stir for 1 minute.
  • Add about ½ cup of water. Gently stir. Raise the heat to bring to a slight boil, cover, then lower heat and simmer for 10 minutes to allow the seasoning to melt and flavors to blend. (Check in 5 minutes and, if needed, add water and stir.)
  • In the meantime, dice the potatoes into 1 inch size cubes and place in a bowl with ice cold water until needed.
  • Add the chickpeas and ½ to ¾ cup of water if needed, stir, bring to a slight boil, cover, lower heat and let simmer for 15-20 minutes. During the time you may need to stir and check water level.
  • Taste and, if needed, add salt.
  • When almost cooked, add potatoes and simmer until tender (about 5 – 7 minutes).

Notes

Pairing:
Serve with rice, another grain, or ground provision, and vegetables.
Serve in dhalpuri roti, or with paratha (buss up shut), or flatbread, and vegetables.
Serve with plantain and/or green fig.