Pakistani and Indian Flavors Meet in Slow Cooker Chana Masala

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chana masala recipe

What’s Up, Hungry People!

The chana masala slow cooker recipe is a fabulous gateway into the vibrant flavors of Pakistani and Indian cuisines. Drawing its rich taste profile from classic Indian spices like turmeric, garam masala, coriander, and curry, you’re in for a flavor-packed treat with this dish.

For an unforgettable meal, I slow-cooked mine for about 5.5 hours. The outcome? An aromatic chana masala, perfectly paired with pizza stone naan and a zesty mint chutney, ready for dipping and enjoying.

Here’s What You Need

  • ghee: a clarified butter used to sauté and bring out flavors.
  • red onion: offers a sweet and tangy base for the dish.
  • jalapeno: introduces a spicy kick to the mix.
  • garlic: imparts a strong, aromatic base flavor.
  • ginger: adds a spicy, zesty depth to the dish.
  • coriander: provides a lemony citrus note to the blend.
  • turmeric: gives the dish its golden color and an earthy flavor.
  • diced tomato: adds juiciness and a slight tang.
  • paprika: gives a smoky touch and a rich red hue.
  • garam masala: a blend of spices that provides warmth and depth.
  • cumin: brings a slightly nutty and peppery note.
  • curry powder: another spice blend adding warmth and flavor complexity.
  • chana dal or dried split lentils: the main protein, hearty and filling.
  • chicken or vegetable broth: liquid base, adding flavor and moisture.
  • fresh cilantro: a garnish that imparts a refreshing herbaceous touch.

Let’s Cook!

Start off by getting your skillet nice and hot and then melt that ghee. Toss in those chopped red onions, letting them dance around till they’re fragrant. That should take about 2-3 minutes. Now, throw in half the jalapeno, all the garlic, and ginger. Give it a good stir, then sprinkle in the coriander and turmeric.

Time to introduce the diced tomatoes to the party. Let them mix well with the onions and spices. Don’t forget to season with a touch of salt and pepper. Now, let’s dive deeper into the spice adventure, adding the paprika, garam masala, cumin, and curry powder.

Once everything’s singing in harmony, it’s time to transfer this flavorful mix to your slow cooker. Pour in the chana dal and broth, mixing well. Remember to season again, we want every bite to be just right! Let the slow cooker work its magic for six hours on high or a more relaxed ten hours on low. If things seem a tad dry, an extra half cup of broth will do the trick. Serve it up with naan and chutney. Enjoy!

Chana Masala Tips & Tricks

  • Spice Variations: Not a fan of too much heat? Reduce the jalapeno or omit it. On the other hand, if you’re a spice enthusiast, add an extra kick with some chili powder.
  • Naan Choices: While I love pizza stone naan, feel free to try garlic naan or butter naan as alternatives. They work beautifully with the flavors.
  • Storing Leftovers: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove for best results.
  • Vegan Option: Swap out the ghee for coconut oil and use vegetable broth to make this recipe vegan-friendly.

Wrapping it up, our chana masala slow cooker recipe is the kind of dish that warms your soul from the inside out. Its rich and robust flavors make every bite worth savoring. As always, trust the process and adjust to your taste. So, the next time you’re looking to explore some international flavors from the comfort of your kitchen, you know where to turn. Until next time, Hungry People!

chana masala

Chana Masala Slow Cooker Recipe

The Starving Chef
Dive into the vibrant flavors of this slow cooker chana masala, an aromatic treat from Pakistani and Indian cuisines.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course International
Cuisine Indian, Instant Pot, Slow Cooker
Servings 8

Ingredients
  

Instructions
 

  • In a skillet over high heat, melt the ghee. Add the chopped red onion and cook until fragrant, about 2-3 minutes.
  • Add in half of the jalapeno, along with all of the garlic and ginger. Stir until combined. Mix in the coriander and turmeric.
  • Pour the diced tomatoes into the skillet and combine with the onions and spices. Introduce the remaining spices: paprika, garam masala, cumin, and curry powder. Season with salt and pepper as desired.
  • Remove the skillet from the heat and transfer the contents into a slow cooker pot. Mix in the chana dal and chicken broth. Stir until well combined, and season again with salt and pepper to taste.
  • Cook the chana masala on high for six hours OR on low for ten hours. Ensure you stir occasionally. If the mixture seems too dry, incorporate an additional half cup of broth and continue cooking until absorbed. Once done, serve with naan and chutney. Enjoy!

Video

Keyword curry, ghee, slow cooker
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