Channa Aloo Curry, Trini Style Chickpea Potatoes

“Curry” is a word that encompasses a wide variety of dishes that originated in the Indian subcontinent. The common element that brings all these dishes under one umbrella of curry is the use of a combination of spices and herbs, combined with fresh or dried chillies. Some sources believe that the word comes from French “curie” which means to cook. But a closer and more authentic guess is that curry is derived from the Tamil word “Kari” which means spiced sauce.

The word curry now stands for a variety of savoury and spicy dishes in different parts of the world, cooked with local variations and peculiar ingredients. From the British curry houses to the Caribbean cuisine, the love of curry has spread far and wide. Different spice mixes lend different taste and aroma to curries. For example Garam masala, Achaari masala, tandoori masala have different and distinct tastes and then further regional variations .

The curry powder itself differs in spice blend from place to place. Indian/Pakistani style curry powder is different from the Caribbean curry powder. The later includes pimento or allspice which add a subtle sweetness to the dish. Allspice is not available everywhere that’s why instead of just writing curry powder in the ingredients for my Channa Aloo Curry, I’ve given a list of spices that goes into making a Caribbean style curry powder. I have used a mix of black pepper, cinnamon, nutmeg and cloves to substitute allspice in my curry powder and blend heat with subtle sweetness. I strongly believe that absence of an ingredient shouldn’t stop us from trying out a new recipe.

This Channa Aloo Curry is one of the curries popularly served with Trini Roti Paratha and as promised, here is the recipe for you to enjoy. Serve it with raw mango chutney or any spicy condiment to add more kick to the curry and paratha combo.

1+1/2 cup boiled or canned Chickpeas
3 medium potatoes, peeled, cut into wedges
1 small onion, chopped
4 scallions or green onions, chopped
6 cloves garlic, crushed
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon coriander powder
1/2 teaspoon turmeric
1 teaspoon cumin powder
1/2 teaspoon fennel
1 star anise
4 cloves
1 teaspoon dried fenugreek leaves
1 teaspoon dried thyme
1 teaspoon red chilli flakes or cayenne pepper
Salt to taste
3-4 red chilli peppers
1/2 cup fresh Chandon beni, cilantro or coriander leaves, chopped
3-4 tablespoons sunflower or olive oil

Heat oil in a deep pan, add onions and fry till light golden in colour.

Add garlic, all the dry spices, cayenne pepper, fenugreek and thyme leaves. Sauté for another minute.

Add potatoes and continue to sauté for 2 minutes. Add 3 cups water, chopped green onions and season with salt. Cover the pan and let it cook on medium heat till the potatoes are tender and liquid slightly reduced.

Add boiled/canned chickpeas and continue to cook till you get the consistency that you like for your curry. I like to keep mine a bit dry to eat with parathas and pooris so I let most of the liquid evaporate.

Add red Chillies and fresh herbs. Serve hot with paratha, poori or Trini Roti Paratha.

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