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Slow Cooker Chana Masala
Blooming the spices in a hot skillet first is the secret to unlocking the deep, complex flavors in this slow cooker chana masala. Tender chickpeas simmer gently in a rich tomato sauce laced with ginger, jalapeño, and warm garam masala. It's a hands-off approach to a classic Indian staple that fills your kitchen with the most incredible aroma. A bright squeeze of fresh lime juice right before serving cuts through the richness and balances the earthy spices perfectly.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 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)
- ½ teaspoon salt
- 1 jalapeño chile, diced
- 1 tablespoon grated gingerroot
- 2 tablespoons curry powder
- 2 teaspoons paprika
- 1 teaspoon garam masala
- ¼ teaspoon ground red pepper (cayenne)
- 1 lime, cut into 6 wedges
- 1 Spray 3½- to 4-quart slow cooker with cooking spray. Place tomatoes and chick peas in slow cooker.
Instructions
- 1Coat a slow cooker with cooking spray, then add the crushed tomatoes and rinsed chickpeas.
- 2Warm the olive oil in a skillet over medium heat. Add the chopped onions and cook until tender. Stir in the salt, diced jalapeño, and grated ginger, cooking for one more minute.
- 3Mix the curry powder, paprika, garam masala, and cayenne pepper into the skillet. Cook until the spices are fragrant and lightly browned. Blooming the spices in oil first dramatically deepens their flavor.
- 4Transfer the onion and spice mixture to the slow cooker. Pour three tablespoons of water into the empty skillet, whisking to loosen any browned bits from the bottom. Pour this liquid into the slow cooker and stir everything together thoroughly.
- 5Cover and cook on the Low setting for four to six hours, or on High for two to three hours. Serve warm with fresh lime wedges squeezed over the top.
Notes
- Variation: For an extra serving of greens, stir 3 cups of baby spinach into the slow cooker right after it finishes cooking. Cover and let it sit for 10 minutes until the leaves wilt.
- Pairing: Basmati rice is the traditional choice, but any warm grain or fresh naan works beautifully.
- Shortcut: If you're short on time, grab a bag of pre-cooked frozen rice from the grocery store to heat and serve alongside.
Recipe Details
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