Chef Jason teaches Kezzianne how to make Curried Channa & Aloo (Chickpeas & Potatoes), a staple side-dish for any Trinbagonian curry meal:
Yield: 6 - 8 Portions
INGREDIENTS
3 Tbsp Vegetable Oil
¼ Tsp Whole Geera (Cumin) Seeds
¼ Tsp Fenugreek (Maithe) Seeds
½ Cup Julienned Onions
5 Cloves Garlic, minced
3 Pimento Peppers/Jalapeños, minced
1 Tbsp Minced Chadon Beni (Culantro)
3 Sprigs Fine Thyme Leaves
2 ½ Tbsp Curry Powder
½ Tbsp Turmeric Powder
1 Cup Water
¾ Lb Potatoes
2 Cans Canned Channa/Chickpeas (Drained)
3 ¼ Cups Water
1 Tsp Salt
½ Tsp Geera (Cumin) Powder
2 Tbsp Chives, chopped finely
1 Tbsp Celery, chopped finely
Salt and Black Pepper to taste
METHOD
1. Place a small iron pot over high heat. When heated, add the oil and sprinkle in the cumin and fenugreek seeds to toast for 30 seconds. Add the onions, garlic, pimento, chadon beni and thyme sprigs.
2. Sauté these aromatics for 2 minutes until fragrant, then sprinkle in the curry and turmeric powders. Stir spices continuously to toast in the hot oil for about 2 minutes ensuring to parch and develop the curry powders well amidst the aromatics.
3. Add the 1 cup of water to the pot and stir to dissolve the spices. Let this solution cook and reduce for an average of 4 minutes to develop a thick curry paste, stirring once or twice during this time. Meanwhile, peel potatoes and cut into large dice or 1 ½ inch chunks.
4. Add the diced potatoes and chick peas. Mix well to allow curry paste to coat the ingredients and cook for about 2 - 3 minutes to allow any liquid from the chickpeas to dry up.
5. Add 3 ¼ cups of water or just enough to cover the potatoes and channa and 1 tsp of salt. Stir, ensuring to scrape the bottom of the pan to deglaze any caramelized bits of seasonings and spices. Cover, bring to a boil and then reduce heat to medium. Cook for 6 minutes or until potatoes are half cooked, then remove cover.
6. Allow the channa and potatoes to cook gently as the liquid reduces by half in quantity and thickens up. (About 8 - 10 Minutes)
7. As the liquid thickens, press a few grains of the channa with the pot spoon to see if it smashes easily without resistance.
8. At this point; add the geera powder, chives, celery and season with salt and pepper to suit your taste preference.
9. You can allow it cook further to yield a thicker consistency with minimal sauce, or leave it as is and serve a little looser. Be mindful not to overcook potatoes.
10. Remove from heat and serve with Paratha Roti and Curry Chicken as a great accompaniment.
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More How To's: goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
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