Crock Pot Curry Aloo Rajma Recipes

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.

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).

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.

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.

Steps:

• Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
• Heat a pan on medium-high heat and add oil.
• Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
• Add the ginger garlic paste and mix well. Let cook for 2 minutes.
• Add chopped tomatoes and a little salt and cook until tomatoes are done.
• Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
• Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
• Turn off the heat, garnish with coriander leaves and serve with naan or rice.