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
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
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