Crock Pot Curry Aloo Rajma Food

RAJMA (VEGETARIAN CHILI)

Steps:

• In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
• Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
• Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
• Stir in the lemon juice and cilantro.

CROCK POT CURRY (ALOO RAJMA)

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).

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

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.

EASY CROCK POT CURRY

Steps:

• Fry onions in butter until soft then add to your crock pot.
• Add all of the rest of the ingredients except peas and mushrooms.
• Cook on low for several hours or high until the chicken is done.
• Add the mushrooms and peas for the last 15 minutes of cook time.
• Serve over rice.

CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY

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.

SLOW-COOKER CURRY PORK

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.