Crock Pot Aloo Rajmakidney Bean Curry Recipes

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RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)



Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker) image

This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.

Provided by duonyte

Categories     Curries

Time 11h15m

Yield 10 cups

Number Of Ingredients 17

3 cups dried red kidney beans, sorted and washed
1 medium yellow onions or 1 medium red onion, roughly chopped
2 medium tomatoes, diced
2 inches piece ginger, peeled and minced
3 garlic cloves, chopped
4 -6 serrano chilies or 4 -6 cayenne chilies, chopped
3 whole cloves
1 cinnamon stick, 2 to 4 inches
1 tablespoon whole cumin seed
1 tablespoon red chili powder
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 teaspoon garam masala
9 cups water (if you soak overnight, use less water, see note)
1/2 cup chopped cilantro
hot cooked brown rice or hot cooked basmati rice
1 cup plain yogurt (optional)

Steps:

  • Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
  • Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
  • If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
  • Stir in cilantro and serve over rice.
  • Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
  • Use a 3 1/2 quart slow cooker if making half the quantity.

Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1

RAJMA (KIDNEY BEAN CURRY)



Rajma (Kidney Bean Curry) image

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 8

Number Of Ingredients 19

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Steps:

  • Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  • Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  • Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  • Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g

RAJMA (NORTH INDIAN KIDNEY BEAN MASALA)



Rajma (North Indian Kidney Bean Masala) image

This recipe is for a slow cooker. Rajma is a popular North Indian vegetarian dish which is served over rice or with flatbread. Ideally this masala should be fairly thick when ready to serve.

Provided by Member 610488

Categories     Stew

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 cups dried kidney beans, soaked overnight
6 garlic cloves, finely chopped
2 red onions (1 minced, 1 thinly sliced)
kosher salt & freshly ground black pepper, to taste
1/2 inch piece ginger, finely chopped
3 serrano chilies, stemmed
1/2 teaspoon ground turmeric
1/2 teaspoon hot paprika
2 tablespoons canola oil
2 dried arbol chiles
2 teaspoons coriander seeds
1/2 teaspoon cumin seed
1 stick cinnamon
1 (15 ounce) can whole peeled tomatoes with juice, crushed by hand
1/4 cup cilantro, finely chopped
1 teaspoon garam masala
1 tablespoon fresh lemon juice
hot cooked basmati rice, for serving

Steps:

  • Drain beans and rinse thoroughly.
  • Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
  • Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
  • Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
  • Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
  • Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
  • Serve over rice and garnish with sliced red onion.

Nutrition Facts : Calories 144.1, Fat 8, SaturatedFat 0.7, Sodium 162.8, Carbohydrate 16.4, Fiber 2.9, Sugar 5.3, Protein 5.9

RAJMA (INDIAN RED KIDNEY BEAN CURRY)



Rajma (Indian Red Kidney Bean Curry) image

This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.

Provided by redz1985

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 (8 ounce) cans red kidney beans, undrained
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon cumin
1 teaspoon garlic, chopped
1/2 teaspoon gingerroot, chopped
1 (14 ounce) can tomato sauce
1/2 chopped onion
1 tablespoon rajma, masala if desired (or more) (optional)
1/2 teaspoon salt
1/2 teaspoon chili powder (optional)
sliced onion (to garnish)
1 tablespoon chopped coriander (to garnish)

Steps:

  • In a medium pot, heat oil. When hot, add cumin.
  • Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
  • Add onions and stir until onion turns clear and add the tomato sauce.
  • Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
  • Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
  • Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
  • You adjust the spices accordingly, while tasting along.
  • Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9

CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC



Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic image

In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Provided by FatimaCooks

Categories     Curries

Time 4h2m

Yield 3 serving(s)

Number Of Ingredients 16

450 g chicken breasts, cubes
1 (500 g) jar pasta sauce
1 large onion, chopped very finely
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon salt
3/4 teaspoon red chili powder
1 teaspoon paprika
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric
2 -4 tablespoons dried fenugreek leaves
2 tablespoons oil
1 piece gingerroot, julienne, for garnish
1 tablespoon dried fenugreek leaves, for garnish

Steps:

  • Throw everything into the crock pot.
  • Set to low for 4 hours.
  • Inhale and devour.

CROCK POT CURRY (ALOO RAJMA)



Crock Pot Curry (Aloo Rajma) image

A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.

Provided by BrotherAdso

Categories     Curries

Time 4h10m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

4 small potatoes, diced or 4 small potatoes, chunked
2 (14 ounce) cans Rotel tomatoes & chilies
2 (15 1/2 ounce) cans kidney beans or 2 (15 1/2 ounce) cans chickpeas
2 white onions, chopped
2 tablespoons olive oil
1 tablespoon good quality curry powder
1 teaspoon cayenne (optional)
1/2 teaspoon cardamom (optional)
1/2 teaspoon ginger (optional)

Steps:

  • Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
  • Add onions and saute for 2 - 5 minutes.
  • Add both cans of Rotel.
  • Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
  • Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
  • Serve over rice or with makki di roti (indian cornbread).

Nutrition Facts : Calories 288, Fat 5.8, SaturatedFat 0.9, Sodium 972.9, Carbohydrate 49.9, Fiber 11.2, Sugar 5.2, Protein 11.4

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