2 lbs. canned channa (chickpea, garbanzo bean)

3 large baking potatoes, peeled and cubed into 2 inch chunks

1 tablespoon cooking oil

1 onion sliced

1/4 teaspoon turmeric powder

6 tablespoons curry powder

1 teaspoon ground geera (roasted cumin powder)

2 tablespoon green seasoning

2 tablespoon freshly grated garlic

1 habanero pepper

12 tablespoons water to add to the curry powder

6 cups of water (to add to the channa)

1 tablespoon salt

chopped parsley for garnishing


Prepare all your ingredients. Chop and cube your baking potato. Rinse with water and drain. Slice the onion. To a small bowl add the curry powder, geera and turmeric powder. Add the 12 tablespoons of water to the dry powders. This may seem like a lot of water, but the powder will suck up that water. You want the mixture to be something like a slurry/slushy.

Heat 1 tablespoon of cooking oil in a large sauce pan on medium heat. Once the oil is heated through, add your slurry/slushy curry mixture. You should hear a nice sizzle. Let this fry for 3 minutes. The water from the mixture will start to burn off. Add the onions, pepper, garlic and green seasoning at this time. Let this fry for 3 more minutes. The onions should be just cooked through. If the curry is sticking to the pot just add a few more tablespoons of water.

Add in the potatoes, channa and salt. Mix thoroughly. Let this fry for a few more minutes, before you add in your 6 cups of water. We want the water to just cover the channa and potatoes about an inch over.

Cover and let this simmer for 30 minutes. Once the potatoes are soft, and the liquid has reduced and thickened, taste to seasoning and salt.

Turn off the heat and add in the chopped parsley. Enjoy with Dhalpuri roti!




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