Slow-Cooker Chana Masala

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.

  • Prep Time : 20 MIN
  • Total Time : 4 HR 20 MIN
  • Servings : 6


Chana Masala

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)
1/2  teaspoon salt
1  jalapeño chile, diced
1  tablespoon grated gingerroot
2  tablespoons curry powder
2  teaspoons paprika
1  teaspoon garam masala
1/4  teaspoon ground red pepper (cayenne)
1  lime, cut into 6 wedges

Serve With, If Desired

Hot cooked basmati rice or naan


  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add tomatoes and garbanzo beans to slow cooker.
  • 2 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.
  • 3 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.
  • 4 Serve with lime wedge and rice.

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