CURRY CHANNA AND ALOO

1/2 lb. dried channa or 1 tin of channa (garbanzo bean)

4 potatoes, peeled and chopped

2 cloves garlic, chopped

1 small onion, chopped

2 pimento peppers, finely chopped

2 tbsp. curry powder

1/2 tsp geera

1/2 tsp masala

1/2 tsp. salt or salt to taste

3-4 leaves chadon beni, chopped finely

If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender.
Drain and set aside.

Note: Don’t throw away the water. We’ll need it for later.

Wash and peel the potatoes, then chop them.

Heat oil and add onion and garlic.

Add the curry and cook until almost dry.

Add potato and green seasoning. Stir until coated with curry.

Add channa and mix. Then add the pimento and chadon beni.

Add the “channa” water .

Note: This is where we reuse the water from the pressure cooked channa. Just pour enough to almost cover the channa and aloo. ( about 2 cups)

Cook until potatoes are tender and mixture is thick.
Season with salt, geera, masala. Add pepper to taste.