Рецепт Aloo & Channa Curry (Potato & Chickpea)
There is enough room for all of us within the online space to feel free to be as unique and creative as possible without having to resort to copying someone else's work or style. So my advice to anyone starting up a food blog or currently writing a food blog that tends to plagiarize every now and then, thinking no one is looking, is to please try to be unique and make it your own. Don't copy a recipe word for word then change the measurement for salt from 1 tsp to 1/2 tsp and call it your own. Re-evaluate the reason for starting your blog in the first place- was it to gain popularity by any means necessary; or was it to experiment and have fun? Instead of stealing a recipe, test it out and see if you even like it, experiment with alternatives, learn how to take great photos yourself, ask for advice, and please don't run a photo through photoshop to remove a watermark.
Aloo and channa curry always makes me think of jhandis (Hindu religious prayer functions). It is part of a seven-dish ensemble that is usually served at the end of the prayer. It can also be found at roti shops and my mom's kitchen on a day when she is fasting ;). I actually make this when I don't feel like cleaning meat to make chicken curry. The potato and chickpea combination is such a great pair and tastes wonderful with roti or dhal puri. If you've never made curry before, this is a good place to start since it is less intimidating than a curry containing meat.
Chop 2-3 russet potatoes into large chunks. Russet potatoes are pretty large, so if you have smaller potatoes use 3-5 instead. Place potatoes in a bowl of cold water, set aside.
I used dry chickpeas since I didn't have any canned ones on hand. Using canned chickpeas is easiest, but if you'd like to use the dried ones. Soak overnight in water to reconstitute them or boil for a few hours until they are soft. Drain and set aside.
In a blender combine one medium onion, one head of garlic, leaves of a few sprigs of thyme, and desired amount of wiri wiri or scotch bonnet peppers.
Add enough water to blend into a smoothie type texture. You should need be about 1/4 cup water to get it to this texture.
You will have extra seasoning left over. Store in an air-tight container and use to season meats, soups, rice etc.
Add 1/4 cup of seasoning in a bowl, add garam masala, ground geera, and curry powder. Add 3-4 tablespoons of water to form a watery paste.
Heat pot with a few tablespoons oil, add masala mixture and fry until mixture looks slightly darker. The reason we do this step is to sort of toast the spices and remove the raw taste that the spices can have. Be sure to keep turning so the mixture doesn't stick to the pot. You can also add a wiri wiri pepper here if you'd like.
Add chick peas and coat with the masala mixture.
Let the chickpeas fry up for a few minutes in the masala mixture.
Add enough boiling water to cover 1-2 inches above the chickpeas.
Stir in 1 tbsp tomato paste- gives it a nice color. Add 1 tsp salt here (not pictured).
Let chickpeas boil for a few minutes. I used dried chickpeas so they had to cook a bit longer to get to the soft texture I desired. If you use canned chickpeas, you won't have to cook them since they are already soft enough. Add the potatoes.
Curry is done when potatoes are completely cooked through and curry looks thick.
Aloo & Channa Curry (Potato and Chickpeas)
Serves 6-8
Ingredients
- Onion/Garlic Seasoning
- 1 small yellow onion
- 1 head of garlic, peeled
- 3-4 fresh or dried thyme leaves
- 1/3 cup water
- For the curry
- 2-3 russet potatoes, peeled and quartered
- One 15.5oz tin chick peas
- 1/4 cup onion-garlic mixture
- 3-4 tbsp water
- 4 tsp curry powder
- 3 tsp garam masala
- 1/2 tsp ground cumin (geera)
- Boiling water (as needed)
- 1 tbsp tomato paste
- 1 tsp salt
- Oil for frying masala
Directions:
Peel and chop potatoes, set aside in cold water.
Drain and rinse chick peas, set aside.
Make the onion-garlic seasoning, reserve 1/4 cup and store the rest in your refrigerator for use another time.
Add 1/4 cup seasoning to a bowl with masala, curry powder, ground cumin, and a few tbsp of water, stir to make a watery paste.
Heat pot with oil, add masala mixture and fry until slightly dark. Add the chickpeas and coat with masala mixture.
Pour enough boiling water over chickpeas to cover about 1-2 inches. Add tomato paste and salt here. Let boil for a few minutes.
Add potatoes give it a good stir. Curry is done when potatoes are cooked through and curry looks thick. Boil longer if you do not want as much gravy.
Additional Info:
If you are using dried chick peas, soak overnight to reconstitute them. The next morning, boil until they are soft.
I usually keep my kettle filled with boiling water, it's handy and easier than boiling a separate pot of water.