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
SHORTCUT CHANA MASALA
I've yet to have a better chickpea dish than chana masala or chickpea curry. There are many versions of this dish. My favorite is when the chickpeas are smothered with a delicious thick, piquant and spiced gravy. Many recipes start with dried chickpeas that are infused with black tea and cardamom. This is an easy take that starts with canned chickpeas, so you can make it even on a weekday. I like it even more the next day, and it also freezes really well.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
- Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
- Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
- Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.
CHANA MASALA
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
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
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 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.
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.
More about "slow cooker chana masala food"
THE EASIEST SLOW COOKER CHANA MASALA RECIPE | GOOP
From goop.com
Servings 4-6Category Beans & Legumes
- 2. Add onion and a large pinch of salt and sauté for 10 minutes, until the onion is translucent and softened.
- 4. Add 1 cup of water to the pan to deglaze, using your spoon to scrape up any nice bits that may have stuck to the pan.
SLOW COOKER CHANA MASALA - COOK WITH MANALI
From cookwithmanali.com
5/5 (2)Total Time 10 hrs 10 minsCategory EntreeCalories 242 per serving
- In the morning, this is how your chickpeas will look. All done and soft. Keep it warm while you make the tempering.
- Heat oil in a pan. Once hot, add chopped ginger. Saute few seconds till ginger starts turning light golden in color.
10-HOUR SLOW COOKER CHANA MASALA | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
SLOW COOKER CHANA MASALA | THE STAR
From thestar.com
SLOW COOKER CHANA MASALA - $5 DINNERS | RECIPES, MEAL PLANS, …
From 5dollardinners.com
SLOW COOKER CHANA MASALA [VIDEO] | CROCKPOT INDIAN RECIPES, …
From pinterest.com
SLOW-COOKER CHANA MASALA - PLANT-BASED VEGAN RECIPE - FORKS …
From forksoverknives.com
SLOW FOOD: VEGAN CHANA MASALA | FORGED METTLE FARM
From forgedmettlefarm.com
SLOW COOKER CHANA MASALA + VIDEO | SUPER EASY …
From twosleevers.com
VEGAN CHANA MASALA (INSTANT POT, SLOW COOKER, OR STOVETOP)
From mindfulavocado.com
CHANA MASALA RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SLOW COOKER VEGAN CHANA MASALA | RECIPE | INDIAN FOOD RECIPES, …
From pinterest.ca
CHANA MASALA – SMITTEN KITCHEN
From smittenkitchen.com
INSTANT POT CHANA MASALA {CANNED CHICKPEAS} - THE GIRL ON BLOOR
From thegirlonbloor.com
SLOW COOKER CHANA MASALA BY MANALI - FOODRHYTHMS
From foodrhythms.com
SLOW COOKER CHANA MASALA (INDIAN CHICKPEA CURRY) - CHARLOTTE …
From charlotteveggie.com
SLOW COOKER CHANA MASALA - SLENDER KITCHEN
From slenderkitchen.com
DUMP AND GO CHANA MASALA IN THE CROCK POT: VEGAN ... - INDIAN AS …
From indianasapplepie.com
SLOW COOKER KALA CHANA: PUNJABI BLACK CHICKPEAS - INDIAN AS …
From indianasapplepie.com
SUPER SIMPLE SLOW COOKER CHANNA MASALA - SPICECHRONICLES.COM
From spicechronicles.com
VEGAN SLOW COOKER CHANA MASALA RECIPE — BRIT + CO - BRIT + CO
From brit.co
EASY INSTANT POT CHANA MASALA (WITH EXTRA VEGGIES) - YUMMY …
From yummytoddlerfood.com
SLOW COOKER CHANA MASALA | NAIVE COOK COOKS
From naivecookcooks.com
SIMPLE SLOW COOKER CHANA MASALA | THE FULL HELPING
From thefullhelping.com
SLOW-COOKER CHANA MASALA | RECIPE | SLOW COOKER VEGETARIAN, …
From pinterest.ca
SLOW COOKER CHANA MASALA - AYLA RIANNE
From aylarianne.com
CHANA MASALA - LOVE FOR FOOD
From loveforfood.ca
20 BEST SLOW COOKER INDIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SUPER EASY CHANA MASALA (INSTANT POT - MY FOOD STORY
From myfoodstory.com
SLOW COOKER DAL MAKHANI - COOK WITH MANALI
From cookwithmanali.com
SLOW COOKER CHANA MASALA | PICKLED PLUM
From pickledplum.com
HOW TO MAKE CHANA MASALA WITH 3 DIFFERENT APPLIANCES - THESTAR.COM
From thestar.com
EASY CHANA MASALA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
KALA CHANA RECIPE | BLACK CHICKPEAS CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SIMPLE SLOW COOKER CHANA MASALA | HEALTH FOODS
From healthisfood.com
VEGAN SLOW COOKER CHANA MASALA RECIPE - PACIFIC FOODS
From pacificfoods.com
CHANA MASALA SLOW COOKER MEAL - MIND OVER MUNCH
From mindovermunch.com
CROCK POT CHANNA MASALA - HOW DO YOU FOOD
From howdoyoufood.com
QUICK AND EASY CHANA MASALA - SLENDER KITCHEN
From slenderkitchen.com
VEGAN SLOW COOKER CHANA MASALA - DELISH KNOWLEDGE
From delishknowledge.com
SLOW COOKER CHANA MASALA, SOUTHERN STYLE {VEGAN} - ERICA'S RECIPES
From ericasrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love