its Chana Saag....Allison style!

Hello, all my faithful followers. Its time to break out the crock pot again. Indian style. I love indian food and when I go to an indian restaurant I always get two things. Chana masala and saag paneer. So I'm combining the two together (chick peas and spinich) with some traditional indian spices and slow cooking it over night. I'm going to take you through my recipe. Hope you enjoy!

Ingredients
3 tbs canola oil
2 tbs tomato paste
1/2 cup tomato sauce
1/2 a large onion, chopped fine
1 can of chick peas drained and rinsed
1 tbs chopped garlic
1/2 jalepeno finely chopped
1 inch chunk of fresh ginger sliced
2 packages of chopped spinich thawed and drained
1 tbs yellow curry powder
1 tbs turmeric
1/2 tsp corriander
A pinch of red chile pepper
1/2 tsp salt
1 pinch of mace
8 medium sized mushrooms. Left whole.

The first thiong I did was saute my onions for about 5 minutes. Then I added my garlic and ginger and sauteed for another 3-4 minutes. I added my tomato past to the onion mixture along with my spices. I added everything to my slow cooker. I added my chick peas,spinich and jalapenos and mixed it all together with the tomato sauce. I put the mushrooms on top and set to low for about 6 hours.
Serve over rice or with chapatis. Your choice. This recipe that I created came out consistancy wise a bit different from what's served at the restaurant. But the flavors were there. I'm thinking I might have had too much liquid in the crock pot. I added some water before I turned it on because I'm always paranoid of things burning or sticking due to lack of moisture. I think maybe next time I'll rely on the moisture in the veggies and hopefully it will come out a bit thicker. Well I hope your inspired to go indian style in your slow cooker!
Off for now!

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