SLOW COOKER CHANA MASALA
Chana Masala or Amritsari Chole is one of the most popular dishes in India. It is a heavy breakfast which is generally accompanied with lassi. Chana Masala or popularly known as Choley is served with Bhature [Indian fried bread] onions, pickle and green chutney. Bhatura chole is a breakfast invented in Delhi post partition and nowadays, it is popular breakfast around north-west India and other parts of the Country. A friend of mine introduced me to Slow Cookers but I was not sure if I can cook any Indian food. Since the concept of slow cooking is very popular in India and my grandmother would always use this method I went ahead and tied. I must say, anyone trying to cook Indian food should try slow cooker as the results are simply amazing. It enhances the flavor of food ten folds. Here is a very easy recipe.
Provided by quickbitechef
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Switch on your slow cooker at low for 8 hours.
- In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
- In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
- Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
- Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
- I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
- Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.
CHANA MASALA IN THE SLOW COOKER
Ever since a new Indian restaurant opened up in our town last fall, I can't get enough. It's become my new foodie obsession. For me, it wasn't enough to just enjoy a nice meal out every other month. I wanted to recreate these colorful flavors at home. If you're new to Indian cooking, don't let these recipes overwhelm you. Just because the list of ingredients is longer than usual, it doesn't mean they're difficult or expensive. It's true, you may have to spend a little bit on your initial investment in Indian cookery. Garam Masala, Turmeric, and other spices are a must, and they can set you back $5-7 per bottle. However, they last a long time and ensure the authentic flavors of India. Plus, most of the other ingredients required are inexpensive and help offset the cost of the spices. This recipe for one of my favorites, Chana Masala, is so flavorful you'll forget that it's vegetarian...and frugal!
Provided by ElizabethKnicely
Categories Indian
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine everything except the chickpeas and Basmati rice in your slow cooker and turn on LOW for 6-8 hours.
- Add chickpeas.
- Cook 2 more hours until they're tender and have incorporated the Indian flavors.
- Serve over Basmati rice.
Nutrition Facts : Calories 233.5, Fat 2.2, SaturatedFat 0.3, Sodium 1051.4, Carbohydrate 46.4, Fiber 9.8, Sugar 8.1, Protein 10
SLOW-COOKER CHANA MASALA RECIPE - (4.2/5)
Provided by á-25087
Number Of Ingredients 13
Steps:
- Combine everything except the chickpeas in a slow-cooker and turn on low for 6 to 8 hours. Add chickpeas, and cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.
SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH
Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h30m
Number Of Ingredients 18
Steps:
- Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
- Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
- Add the chickpeas. Stir to combine.
- Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
- Cook on low for about 8 hours, until the squash is fork-tender.
- Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.
Nutrition Facts : ServingSize 2 cups, Calories 353 kcal, Sugar 15 g, Sodium 635 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 14 g, Protein 13 g
SLOW COOKER VEGAN CHANA MASALA
The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
- Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
- Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.
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