Curry channa and aloo/potato is a delicious dish that everyone loves!

Here is the recipe:


  • 3 medium size potatoes, cleaned, peeled and cubed
  • 1 1/2 cups cooked chickpeas/channa (you can use tin chickpeas as well)
  • 1 small onion, sliced
  • hot pepper
  • 2-3 curry leaves
  • salt to taste
  • 1 tbsp green seasoning (combination or garlic, chadon beni and pimento)
  • 1 tbsp coconut oil
  • 2 tbsp JGM PRODUCTS hot hot curry
  • 1/2 tbsp JGM PRODUCTS roasted geera


  1. Heat oil in pot over low heat.
  2. Add onions, curry leaves and pepper. Cook until onions are tender
  3. Add curry and geera. Toast until grainy and the mixture darkens. Add some water to prevent burning and sticking.
  4. Add potato and chickpeas and mix well to coat with the curry mixture.
  5. Add water and cover.
  6. Cook on medium heat for approx 10-15 mins. Be sure to check on it in between and add water to prevent burning/sticking.
  7. Remove pot cover, add salt, green seasoning and cook until the potatoes and chickpeas are fully cooked through and tender.


I don’t usually like chunks of potato so I use the spoon and cut the potatoes into smaller pieces. This also helps thicken up the sauce.

Check out the video here:

Hope you guys give this a try! It’s goes amazingly well with dhal and rice or roti!



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