Best 2 Slow Cooker Chana Masala With Spaghetti Squash Recipes

Embark on a culinary journey to tantalize your taste buds with chana masala, a classic Indian dish featuring tender chickpeas immersed in a symphony of aromatic spices. This slow-cooker recipe allows the flavors to meld and deepen, resulting in a rich and flavorful gravy that perfectly complements the spaghetti squash, a unique and nutritious vegetable with a mild flavor that readily absorbs the delectable sauce. Additionally, discover a delightful variation of chana masala with a tangy twist, featuring tangy tamarind and a hint of jaggery, sure to tantalize your palate.

Here are our top 2 tried and tested recipes!

SLOW COOKER SPAGHETTI SQUASH

Slow Cooker Spaghetti Squash image

If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.

Provided by andreakrieger

Categories Side Dish Vegetables Squash

Time 4h20m

Yield 4

Number Of Ingredients 2

Ingredients

1 whole spaghetti squash, washed thoroughly
1 ½ cups water

Steps:

Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg

SLOW COOKER CHANA MASALA

Slow Cooker Chana Masala image

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.

Provided by quickbitechef

Categories Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
1 cup tomato puree or 1 cup chopped tomato
2 teaspoons chana garam masala powder
1 teaspoon red chili powder, adjust this based on your taste
2 teaspoons coriander powder
1 teaspoon cumin seed
4 -5 tablespoons oil
salt, to taste

Steps:

Switch on your slow cooker at low for 8 hours.
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.
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.
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.
Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
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.
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.

Tips:

For the best flavor, use ripe, fresh tomatoes for the Chana Masala sauce. Canned tomatoes can also be used, but they will not have as much flavor.
If you don't have any spaghetti squash on hand, you can substitute 8 ounces of cooked pasta (such as penne or rotini) for the spaghetti squash noodles.
To make the Chana Masala sauce ahead of time, simply cook the sauce according to the recipe and then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, simply reheat the sauce over medium heat until warmed through.
Garnish the finished dish with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

This Slow Cooker Chana Masala with Spaghetti Squash is a delicious and healthy meal that is perfect for a weeknight dinner. The Chana Masala sauce is flavorful and satisfying, and the spaghetti squash noodles are a healthy and delicious alternative to traditional pasta. This dish is also a great way to get your daily dose of vegetables. We hope you enjoy this recipe!