Chana Masala In The Slow Cooker Recipes

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CHANA MASALA



Chana masala image

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 15

800g canned chickpeas or 720g jar giant chickpeas
3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder (Kashmiri if possible)
1 tsp turmeric
1 tsp garam masala
1 ½ tsp amchoor powder (optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve

Steps:

  • Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
  • Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
  • Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Nutrition Facts : Calories 140 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

SLOW-COOKER CHANA MASALA



Slow-Cooker Chana Masala image

Come home to dinner! Have this easy twist on the traditional Indian dish, Chana Masala, waiting for you when you walk in the door.

Provided by Tablespoon Kitchens

Categories     Entree

Time 4h20m

Yield 6

Number Of Ingredients 13

1 can (28 oz) crushed tomatoes, undrained
2 cans (19 oz each) chick peas (garbanzo beans), drained, rinsed
1 tablespoon olive oil
2 cups chopped onions (2 large)
1/2 teaspoon salt
1 jalapeño chile, diced
1 tablespoon grated gingerroot
2 tablespoons curry powder
2 teaspoons paprika
1 teaspoon garam masala
1/4 teaspoon ground red pepper (cayenne)
1 lime, cut into 6 wedges
Hot cooked basmati rice or naan

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add tomatoes and garbanzo beans to slow cooker.
  • In 10-inch skillet, heat oil over medium heat. Add onions; cook until onions begin to soften. Add salt, jalapeño chile and gingerroot. Cook 1 minute. Stir in curry powder, paprika, garam masala and red pepper until fragrant and spices begin to brown. Add spice mixture to slow cooker.
  • Add 3 tablespoons water to same skillet; beat with whisk to remove all spices and browned bits left in pan; add to slow cooker. Stir. Cover; cook on Low heat setting 4 to 6 hours or on High heat setting 2 to 3 hours.
  • Serve with lime wedge and rice.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 12 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER CHANA MASALA



Slow Cooker Chana Masala image

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

ingredients for boiling chickpeas
2 (15 ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1 bay leaf
2 inches cinnamon sticks
3 -4 cloves
3 black tea bags (no flavor)
ingredients for gravy
1 onion, finely chopped
4 garlic cloves, finely chopped
1 inch ginger, grated
1 cup tomato puree or 1 cup chopped tomato
2 teaspoons chana garam masala powder
1 teaspoon red chili powder, adjust this based on your taste
2 teaspoons coriander powder
1 teaspoon cumin seed
4 -5 tablespoons oil
salt, to taste

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



Chana Masala in the Slow Cooker image

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

4 cups water
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/3 cup fresh cilantro leaves, chopped
2 teaspoons garam masala
2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more if you like more of a kick)
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon sea salt
2 (15 ounce) cans chickpeas
serve over basmati rice

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

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

SLOW COOKER VEGAN CHANA MASALA



Slow Cooker Vegan Chana Masala image

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

2 tablespoons olive oil
1 medium yellow onion (diced)
3 medium cloves garlic (minced)
1 tablespoon fresh minced ginger (can substitute 1/2 teaspoon ground ginger)
3 cardamom pods (seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom))
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/8 teaspoon cayenne powder
3/4 teaspoon kosher salt + more to taste (if desired)
1 28-ounce can whole peeled tomatoes with juice
2 15-ounce cans chickpeas, drained
Toppings: Lemon wedges to squeeze over the top (cilantro, and/or plain yogurt (if not vegan))

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.

SLOW-COOKER CHANA MASALA RECIPE - (4.2/5)



Slow-Cooker Chana Masala Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 13

4 cups water
1 large onion, diced
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1/3 cup fresh cilantro leaves, chopped
2 teaspoons garam masala
2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper or more if you like more of a kick
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon sea salt
2 cans chickpeas, drained

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.

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2018-11-19 Cook for 10 minutes more or until tomatoes are softened, stirring occasionally. Transfer the tomato mixture to a 4- to 5-quart slow cooker. Stir in the potato, chickpeas, and 2½ cups of water. Cover and cook on high heat for 5 hours or until the stew is thick and chickpeas are tender. Stir in the lemon juice and cilantro; season with salt.
From forksoverknives.com


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