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  • Chef Jeremy Lovell

Trini Curry Channa & Aloo Recipe by Chef Jeremy Lovell


Yield: 6 Servings

Cook Time: Approx. 1hr

Preparation of Aloo and Channa – 30 minutes


Ingredients:


 Aloo (Potato) – 1 ½ lbs (peeled and cut into large cubes)

 Channa (Chickpeas or Garbanzo Beans)– 1 ½ lbs (soaked overnight & drained)


Seasoning Mix:

 Pimento Peppers - 3 tbsp (finely chopped)

 Garlic - 3 tbsp (finely chopped)

 Chadon Beni - 3 tbsp (finely chopped)

 Onion - 3 tbsp (finely chopped)

 Whole Hot – 1

 Mustard Oil - 2 tbsp (substitute – Vegetable Oil)

 Fine Thyme - 2 tbsp (finely chopped)

 Curry Powder - 3 tbsp

 Ground Geera (Cumin) - 2 tbsp

 Chive - 3 tbsp

 Black Pepper - 1 tbsp

 Salt – to taste

 Bay leaf - 1


Ingredients to Chunkay (Sauté):

 Mustard Oil - 3 tbsp (substitute – Vegetable Oil)

 Garlic – 4 whole cloves

 Onion - 3 tbsp (finely chopped)

 Pimento Peppers -3 tbsp (finely chopped)

 Curry Powder - 4 tbsp

 Water - 3 tbsp + 1 cup

 Whole geera (cumin) seeds - 1 tbsp


Method:


Seasoning of Aloo and Channa:

 Add aloo and channa in large bowl.

 Add all seasoning ingredients and mix thoroughly.

 Set aside.


Chunkay (Sauté):

 Using a medium sized bowl, add all ingredients for Chunkay except oil and mix.

 Place heavy metal pot or skillet on stove over medium to high heat.

 Add oil and allow to heat up.

 When pot and oil is very hot, add Chunkay ingredients and stir, allowing to cook for 5mins.


Cooking of Aloo and Channa:

 Add seasoned aloo and channa to chunkayed ingredients, stir thoroughly and add enough water to cover.

 Cover pot and allow to cook for 45 minutes.

 If water is needed, add 1 to 1 ½ cups or as much as desired.

 Cook for a further 30 minutes then check for tenderness of aloo and channa.

 Aloo and channa should be soft to the touch.


Chunkay meaning:

The process of sautéing by adding ingredients such as garlic, onions, pimento and other spices to very hot oil to enhance their flavors.


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