SLOW-COOKER CHANA MASALA
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
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
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.
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 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.
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
DELICIOUS CHANA MASALA
A delicious dish of chickpeas, onions, and tomatoes! You will love this stuff! I suggest eating this with fresh fried naan.
Provided by norm vandyke
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.
- Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes.
- Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 72.7 g, Cholesterol 1.8 mg, Fat 7.8 g, Fiber 15.2 g, Protein 16.8 g, SaturatedFat 1.2 g, Sodium 1206.5 mg, Sugar 10.5 g
EASY CHANA MASALA
I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. -Janeen Judah, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute., Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro. , Freeze option: Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 359 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 9g fiber), Protein 10g protein.
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