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Slow Cooker Chana Masala

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Ingredients

Adjust Servings:
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

Nutritional information

417.2
Calories
147 g
Calories From Fat
16.4 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
667.5 mg
Sodium
58 g
Carbs
11.4 g
Dietary Fiber
4.3 g
Sugars
12.3 g
Protein
329g
Serving Size

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Slow Cooker Chana Masala

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    Cuisine:

    How many people does this recipe feed?

    • 530 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.,How many people does this recipe feed?,Thank you very much for sharing this recipe. I’ve never made Indian food before and wanted to try something easy. Someone at our local Indian grocery store recommended MTR brand garam masala, and it was a good choice. I wasn’t sure if I browned the onions enough (just didn’t know what I was doing). I found that 2-1/2 cups of water worked better than 4-5 cups in my Crock Pot, and used about 2 tsp. salt and Assam tea. I’ve made this three times already in the past month, so thanks again for sharing it! It tastes like it’s from an Indian restaurant.


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    Steps

    1
    Done

    Switch on Your Slow Cooker at Low For 8 Hours.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Garnish With Chopped Coriander Leave, Lemon Wedges and Some Sliced Onion. Serve Hot With Steamed Rice.

    6
    Done

    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.

    7
    Done

    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.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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