RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)
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
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
CROCK POT CURRY (ALOO RAJMA)
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
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
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY
This is a semi-authentic Kidney Bean Curry that tastes very good and it also very easy. I serve it over steamed Basmati Rice and with Roti or Naan on the side.
Provided by mandabears
Categories Curries
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat vegetable oil in skillet.
- Add curry powder and saute for 1 minute or until fragrant.
- Add onions and saute for 2-3 minutes or until lightly browned.
- Add Ro*tel and simmer on low for 2 minutes.
- Pour mixture in crockpot.
- Add potatoes and kidney beans.
- Stir mixture.
- Cook on low 6-8 hours or on high 3-6 hours.
- Serve over rice.
Nutrition Facts : Calories 343.6, Fat 6, SaturatedFat 0.9, Sodium 453.4, Carbohydrate 61.8, Fiber 14.3, Sugar 9.4, Protein 13
SLOW-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
TO DIE FOR RAJMA CURRY
I LOVE THIS DISH. I have ne'er had anything so delicious in my house in vegetarian food. This is a speciality of Punjabi's, my mom is one luckily:) The more I praise this, the less it is, this dish has won the praises and hearts of so so many people, that I could write a book to tell you. Need I say more? :) Try it, you HAVE TO love it. Please do let me know about this one.
Provided by Charishma_Ramchanda
Categories Asian
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Put rajma in a cooker.
- Add in all the other ingredients except cilantro and garam masala.
- Add water.
- Put on the cooker on the gas.
- After one whistle, cook on slow flame for 30 minutes.
- Remove and see if the rajma is tender.
- Mix well to make a thick gravy.
- Put into a serving dish.
- Garnish with cilantro and garam masala.
- Serve immediately with hot rotis.
- ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.
RAJMA (KIDNEY BEAN CURRY)
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
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)
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
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)
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
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
More about "crock pot aloo rajmakidney bean curry recipes"
RAJMA MASALA - KIDNEY BEANS CURRY - COOK WITH MANALI
From cookwithmanali.com
4.9/5 (58)Total Time 1 hr 15 minsCategory Main CoursePublished Aug 19, 2020
CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY RECIPE
From recipeofhealth.com
EASY POTATO CURRY RECIPE (VEGAN) - ELAVEGAN
From elavegan.com
INSTANT POT RAJMA (KIDNEY BEAN CURRY) | MY HEART BEETS
From myheartbeets.com
RAJMA MASALA IN SLOW COOKER | RED KIDNEY BEANS INDIAN CURRY …
CROCK POT CURRY (ALOO RAJMA) - BIGOVEN
From bigoven.com
RAJMA MASALA (KIDNEY BEAN CURRY) - VEGGIE DESSERTS
From veggiedesserts.com
SLOW COOKER PUNJABI RAJMAH: SPICED KIDNEY BEANS
From indianasapplepie.com
CROCK POT ALOO RAJMAKIDNEY BEAN CURRY RECIPES
From tfrecipes.com
INSTANT POT RAJMA (KIDNEY BEAN CURRY) RECIPE - TASTING …
From tastingtable.com
INSTANT POT RAJMA (KIDNEY BEANS CURRY) - SLOW …
From youtube.com
RAJMA (KIDNEY BEAN CURRY) - FOOD & WINE
From foodandwine.com
CARIBBEAN POTATO CURRY (SLOW COOKER, GLUTEN FREE)
From thatgirlcookshealthy.com
CREAMY SLOW COOKER BEANS CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
You'll also love