I hope you don’t mind me sharing recipes from my newest favourite kitchen gadget. Rob bought me an Instapot and we’ve been slowly exploring it – both with the slow cooker and pressure cooker functions (I will be waiting a while to try the yogurt function unless someone can point me in the right direction for something easy).
I have been meaning to find a delicious chana masala recipe, and this one delivers. I know this is one recipe that can be quite controversial. I have had Orangette’s chana masala bookmarked forever as well as Deb’s version, but of course, the simplicity behind this recipe appealed to us.
The long cooking time made for a lovely robust flavour. Perfectly spiced, this wasn’t too tomato heavy nor was it screaming “curry powder”. It was lovely. Potatoes are certainly not traditional but they were delicious here after the long simmer.
Rob actually made this dish and while it is not as easy as dump and slow cook, it is pretty close! You just need to puree a few ingredients first, then it was dump and slow cook. For those that cook without oil, I found this to be incredibly flavourful without any oil. No tarka, no sautéed onions.
Rob also took a few liberties with the recipe, creating a super saucy curry. (Anyone else spot the theme?) He also learned that you need to keep the slow cooker lid on while it works, although to be fair, I know there are some recipes that tell you to keep it off.
I decreased the amount of water that Rob used, and tell you to keep the slow cooker lid on, but another easy way to boost the curry would be to simply add more chickpeas.
Do you have any favourite chana masala recipes?
Slow Cooker Chana Masala
Adapted from Holy Cow Vegan
1 large onion, coarsely chopped
28 oz can diced tomatoes, with juice
1.5-inch piece of ginger, chopped
6 cloves garlic
4 cups cooked chickpeas (or 2 x 19 oz cans), rinsed and drained if canned
3 tbsp tomato paste
2 large potatoes, cubed
3 bay leaves
3/4 tsp ground cumin
1.5 tbsp ground coriander
1.5 tbsp garam masala
1/2 tsp turmeric
1.5 tsp chaat masala
1.5 tsp smoked paprika
1 tsp Aleppo chili flakes, or to taste
Salt to taste
1. In a food processor fitted with its S-blader, puree the onion, tomatoes, garlic and ginger.
2. In a slow cooker, place all the ingredients except the salt. Stir to evenly combine. Add 3 cups water and set the slow cooker on high. You can add more water if it is too dry later. Put the lid on and slow cook on high for 6 hours or until it reaches your desired consistency.
3. Remove the bay leaves and discard. Stir in salt, to taste. Serve with rice, roti or naan.