Channa – aloo vindaloo

Today, I have for you a very simple recipe. So simple, with a bit of planning. It is a vindaloo, a channa- aloo vindaloo. I have never heard  of a  vegetarian vindaloo, but I guess there is always the first time. It’s simple and tasty. All you need to do is remember to soak the channa the previous night. Once that is done the rest is cakewalk. The recipe is from Anglo – Indian cooking expert, Mrs. Bridget White.


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Channa – 200 grams (soaked overnight  and pressure cooked for 4 whistles)

Potato – 1 large (peeled, quartered and boiled)

Onions – 2 (chopped)

Chilly Powder- 2 tsp

Turmeric powder – ½ tsp

Ginger – garlic paste – 1 tsp

Cumin powder – 1 tsp

Tomato puree – ½ cup

Cinnamon – 1”

Vinegar – 2 tblsp

Salt – to taste

Sugar – 1 tsp


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Heat oil in a pan and sauté till golden brown. Add the ginger – garlic paste and cinnamon and fry for some time. Add the chilli powder, cumin powder, turmeric, sugar, tomato puree and fry till oil separates from the masala. Add the channa, potatoes, vinegar and a little water. Simmer till gravy is thick.