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
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
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
CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC
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
Steps:
- Throw everything into the crock pot.
- Set to low for 4 hours.
- Inhale and devour.
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
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
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
ALOO RAJMA SALAD/ POTATO & KIDNEY BEANS SALAD
Found online while browsing for some quick salad...its quick after you have the 2 main ingredients boiled...lol
Provided by Nisha
Categories Beans
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan on medium level for a few seconds.
- Add the onions and green chillies.
- Fry on medium/high heat for about 2 minute (s) or till the onions are transparent.
- Add the pre-boiled potatoes cubes, kidney beans, salt, pepper and lemon juice.
- Keep on low heat for about 3 minutes.
- Garnish with finely chopped fresh coriander.
Nutrition Facts : Calories 204.3, Fat 1.4, SaturatedFat 0.2, Sodium 262.7, Carbohydrate 41.6, Fiber 7.4, Sugar 4.6, Protein 7.8
More about "crock pot aloo rajmakidney bean curry food"
RAJMA - KIDNEY BEAN CURRY - SIMPLE, AFFORDABLE RECIPE ...
From youtube.com
著者 Latifs Inspired閲覧数 4.3万
RAJMA MASALA - KIDNEY BEANS CURRY - COOK WITH MANALI
From cookwithmanali.com
4.9/5 (60)合計時間 1 時間 15 分カテゴリ Main Courseカロリー 304 (1 人分)
- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
- Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.Beans should be completely soft when done. Set aside..
- To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.Then add the grated onions and mix.
- Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.
RAJMA MASALA (KIDNEY BEAN CURRY) - VEGGIE DESSERTS
ALOO RAJMA BHAJI (POTATO & KIDNEY BEAN CURRY) - YOUTUBE
From youtube.com
SLOW COOKER PUNJABI RAJMAH: SPICED KIDNEY BEANS - INDIAN ...
From indianasapplepie.com
SLOW COOKER KIDNEY BEAN CURRY - THE SPIFFY COOKIE
From thespiffycookie.com
CROCK POT CURRY ALOO RAJMA RECIPE KUNAL KAPOOR
From tfrecipes.com
INSTANT POT RAJMA (KIDNEY BEANS CURRY) - SLOW COOKED
From youtube.com
RAJMA (KIDNEY BEAN CURRY) - FOOD & WINE
From foodandwine.com
CROCK POT CURRY (ALOO RAJMA) – KOZY-K
From kozy-k.com
CROCK POT CURRY (ALOO RAJMA) - BIGOVEN
From bigoven.com
CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY RECIPE
From recipeofhealth.com
CROCK POT CURRY ALOO RAJMA FOOD
From cooking-guide.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
KIDNEY BEAN CURRY - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love