Chef Easy Trinbago Curry Potato and Channa

Enjoy the rich, comforting flavour of homemade Trinbago Curry Potato and Channa without the hassle of mixing several spices. Made with Chef Easy Seasoned Curry, this recipe combines tender potatoes and channa in a thick, flavourful curry sauce.

No extra curry powder, green seasoning, or salt needed. Perfect for enjoying with dhalpuri, buss-up-shut, or rice.

Prep Time:

15 minutes

Cook Time:

30 minutes

Servings:

Flavour Used:

Chef Easy Seasoned Curry

Ingredients

565 g potatoes (approximately 450–500 g after peeling), cut into medium-sized cubes
240 g canned channa (chickpeas), drained and rinsed
6 tsp Chef Easy Seasoned Curry, divided into three portions of 2 tsp each
2 tbsp vegetable oil
2 tbsp water, for mixing the curry
1½ cups water, for cooking (adjust as needed)

Chef Easy Tip

For a rich, flavourful curry, add Chef Easy Seasoned Curry in three stages: when bunjaying the curry, when adding the potatoes, and when adding the channa. This helps distribute the seasoning throughout the dish, ensuring both the potatoes and channa absorb plenty of flavour.

Chef Easy Cooking Tips

Choose the right potatoes: Use potatoes that hold their shape during cooking, such as Yukon Gold or other all-purpose varieties. Cut them into evenly sized cubes so they cook at approximately the same rate.
Using dried channa: If using dried channa instead of canned, soak approximately 100 g overnight, then drain and boil in fresh water until tender before adding it to the curry. This should give approximately 240–260 g of cooked channa.
Bunjay the curry properly: Allow the curry paste to cook in the heated oil for approximately 1–2 minutes, stirring continuously. This helps develop its aroma and flavour. Add a little water if the mixture begins to dry out to prevent burning.
Add water gradually: Avoid adding too much water at once, as the potatoes will release some starch during cooking. Start with the recommended amount and add more only when necessary to achieve your preferred gravy consistency.
For a thicker curry: Lightly mash a few pieces of potato and channa against the side of the pot during the final minutes of cooking. This naturally creates a thicker, creamier curry sauce without adding flour.
No extra seasoning needed: Chef Easy Seasoned Curry already contains salt, garlic, onion, geera, shadon beni, thyme, and other spices. There's no need to add extra salt, green seasoning, or curry powder.

Instructions

Prepare the potatoes
Peel the potatoes and cut them into medium-sized cubes. Drain and rinse the canned channa thoroughly.
Prepare the curry paste
In a small bowl, combine 2 tsp of Chef Easy Seasoned Curry with 2 tbsp water. Stir until well combined.
Heat the oil
Heat the vegetable oil in a medium-sized pot over medium heat.
Bunjay the curry
Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. Add a little water if the mixture begins to dry out or stick.
Add the potatoes
Add the cubed potatoes and another 2 tsp of Chef Easy Seasoned Curry. Stir for approximately 2–3 minutes, ensuring all pieces are evenly coated with the curry mixture.
Add the water
Pour in approximately 1½ cups of water and stir. Cover the pot and bring to a gentle simmer.
Cook the potatoes
Reduce the heat to medium-low and cook for approximately 10–15 minutes, or until the potatoes begin to soften.
Add the channa
Stir in the drained channa and the final 2 tsp of Chef Easy Seasoned Curry. Mix thoroughly and continue cooking for another 8–10 minutes, until the potatoes are tender and the channa is heated through.
Thicken the curry sauce
Lightly mash a few pieces of potato and channa against the side of the pot to create a thicker, creamier curry sauce. Add a little water if the mixture becomes too thick.
Finish and serve
Allow the curry to simmer until it reaches your desired consistency. Taste and adjust if necessary. Serve hot with dhalpuri, buss-up-shut, or rice.

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Ingredients

565 g potatoes (approximately 450–500 g after peeling), cut into medium-sized cubes 240 g canned channa (chickpeas), drained and rinsed 6 tsp Chef Easy Seasoned Curry, divided into three portions of 2 tsp each 2 tbsp vegetable oil 2 tbsp water, for mixing the curry 1½ cups water, for cooking (adjust as needed)

Chef Easy Tip

Chef Easy Cooking Tips

Choose the right potatoes: Use potatoes that hold their shape during cooking, such as Yukon Gold or other all-purpose varieties. Cut them into evenly sized cubes so they cook at approximately the same rate. Using dried channa: If using dried channa instead of canned, soak approximately 100 g overnight, then drain and boil in fresh water until tender before adding it to the curry. This should give approximately 240–260 g of cooked channa. Bunjay the curry properly: Allow the curry paste to cook in the heated oil for approximately 1–2 minutes, stirring continuously. This helps develop its aroma and flavour. Add a little water if the mixture begins to dry out to prevent burning. Add water gradually: Avoid adding too much water at once, as the potatoes will release some starch during cooking. Start with the recommended amount and add more only when necessary to achieve your preferred gravy consistency. For a thicker curry: Lightly mash a few pieces of potato and channa against the side of the pot during the final minutes of cooking. This naturally creates a thicker, creamier curry sauce without adding flour. No extra seasoning needed: Chef Easy Seasoned Curry already contains salt, garlic, onion, geera, shadon beni, thyme, and other spices. There’s no need to add extra salt, green seasoning, or curry powder.

Instructions

Prepare the potatoes: Peel the potatoes and cut them into medium-sized cubes. Drain and rinse the canned channa thoroughly. Prepare the curry paste: In a small bowl, combine 2 tsp of Chef Easy Seasoned Curry with 2 tbsp water. Stir until well combined. Heat the oil: Heat the vegetable oil in a medium-sized pot over medium heat. Bunjay the curry: Add the curry paste to the heated oil and cook for approximately 1–2 minutes, stirring continuously until fragrant and slightly thickened. Add a little water if the mixture begins to dry out or stick. Add the potatoes: Add the cubed potatoes and another 2 tsp of Chef Easy Seasoned Curry. Stir for approximately 2–3 minutes, ensuring all pieces are evenly coated with the curry mixture. Add the water: Pour in approximately 1½ cups of water and stir. Cover the pot and bring to a gentle simmer. Cook the potatoes: Reduce the heat to medium-low and cook for approximately 10–15 minutes, or until the potatoes begin to soften. Add the channa: Stir in the drained channa and the final 2 tsp of Chef Easy Seasoned Curry. Mix thoroughly and continue cooking for another 8–10 minutes, until the potatoes are tender and the channa is heated through. Thicken the curry sauce: Lightly mash a few pieces of potato and channa against the side of the pot to create a thicker, creamier curry sauce. Add a little water if the mixture becomes too thick. Finish and serve: Allow the curry to simmer until it reaches your desired consistency. Taste and adjust if necessary. Serve hot with dhalpuri, buss-up-shut, or rice.

Shop Seasoned Curry Seasoning

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