This Small Batch channa curry is part of my Small Batch West Indian Cooking series, where I take traditional recipes that are often made in large quantities and scale them down for smaller households. Growing up in my Indo-Guyanese family, channa curry was often prepared during Hindu fasting periods, for jhandis, or alongside meat curries at family gatherings so there was always an option for vegetarians. It is also made anytime we want a quick curry dish, but don’t have much time. This version serves four people and is perfect for a weeknight meal and smaller household.
If you're learning to cook curry, this is a great place to start. Made with just one can of chickpeas and a single aloo (potato), it's simple, budget-friendly, and tastes like home.
Blending the aromatics
One of the things I love most about this curry is its smooth, rich gravy. That texture comes from blending the onion, garlic, and pepper before cooking. Blending the aromatics then added the spices to it is a technique my mom taught me for cooking curries. The blended seasoning creates an even base and makes the gravy smooth.
The blended seasoning is more than you need for this recipe so just note that you should use what you need for this recipe and store the rest in your fridge or freezer and use as a flavor base for other curries, stews, rice dishes, and meat recipes. However, if you prefer, you can skip the blender and finely chop the onion, garlic, and pepper instead. I’ve noted the measurements down in the notes section for the exact amount you need for this curry.
Like many West Indian dishes, every family has their own way of making channa curry. Some Trinidadian cooks add fenugreek seeds, bhandaniya (culantro), or pimento peppers for extra flavor. Feel free to add any of these ingredients or adjust the seasonings to make the recipe your own.
From start to finish, this curry comes together in about 30 minutes, including prep time. Serve it with flaky paratha roti, sada roti, dhal puri, or a side of dhal and rice for a satisfying meal.
Small Batch Channa and Aloo Curry (chickpea and potato)
A channa and potato curry simmered in a fragrant blend of spices and seasonings, scaled down for a smaller household.
Ingredients
For the Curry
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1 large russet potato (about 14–15 oz), peeled and cut into 2-inch chunks
- 2 tablespoons neutral cooking oil
- 1 teaspoon salt
- 1 scallion, finely chopped
- Boiling water, as needed
For the Blended Seasoning
- 1 yellow onion, diced
- 1 head garlic, peeled (about 10 garlic cloves)
- 2 wiri wiri peppers or 1 small Scotch bonnet
- Water, just enough to blend
For the Masala Paste
- 2 tablespoons blended seasoning
- 4 teaspoons Madras curry powder
- 2 ½ teaspoons garam masala
- 1 teaspoon ground geera (roasted cumin)
- ⅛ teaspoon turmeric
- 2 teaspoons tomato paste
- 3 to 4 tablespoons water
Instructions
Make the Blended Seasoning
Add the onion, garlic, and pepper to a blender. Pour in just enough water to cover the ingredients and blend until smooth. Measure out 2 tablespoons for this recipe and refrigerate or freeze the remaining seasoning for another use.
Prepare the Ingredients
Place the peeled and chopped potato in a bowl of cold water and set aside. Drain and rinse the chickpeas in a colander.
Make the Masala Paste
In a small bowl, combine the blended seasoning, curry powder, garam masala, geera, turmeric, tomato paste, and water. Stir until a smooth paste forms.
Cook the Curry
Heat the oil in a medium pot over medium heat. Add the masala paste and cook for 3 to 5 minutes, stirring frequently, until the mixture darkens slightly and becomes fragrant.
Drain the potatoes and add them to the pot along with the chickpeas. Stir well to coat everything in the masala.
Add the salt and enough boiling water to cover the potatoes and chickpeas by about 2 inches. Bring to a boil, then reduce to a gentle simmer and cook for 15 to 17 minutes, or until the potatoes are tender.
Stir in the chopped scallion and remove from the heat. The curry will continue to thicken slightly as it cools.
Notes
- Some Trinidadian cooks add fenugreek seeds, bhandaniya (culantro), or pimento peppers for extra flavor. Feel free to add any of these ingredients or adjust the seasonings to make the recipe your own.
- If you don't want to make a full batch of blended seasoning, substitute:
½ yellow onion, finely minced
3 medium garlic cloves, minced
2 wiri wiri peppers
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