Crock Pot Curry Aloo Rajma Food

INSTANT POT RAJMA

Steps:

• Take rajma in a colander and wash under running cold water until water runs clear.
• Soak them in enough water (about 2-3 inches above the beans) for at least 8 hours or overnight. After that discard the soaking water. The beans get double in size and get lighter in color.
• Turn on the instant pot with saute mode. Once hot add oil and onion. Sprinkle a little salt to speed up the cooking process. Mix and saute until onions get soft and light pink or translucent. It takes around 2-3 mins.
• Then add ginger, garlic and slit green chili. Mix and saute for 30-40 seconds or until the raw smell of ginger garlic goes away.
• Then add chopped tomatoes. Mix and cook until they become soft and about to be mushy. It may take around 2-3 mins.
• Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder. Mix and saute for 30-40 seconds.
• Then add soaked rajma and fresh water. Stir to mix everything well.
• Cover it with the lid, keep the vent to sealing. Cancel the saute mode and cook on manual (high) for 25 minutes. Let it NPR (natural pressure release), when the pin drops open the lid. If in a rush then let it NPR for 10 mins and then release the pressure manually. Now with the back of the spatula mash a few beans to thicken the gravy.
• Now add garam masala and amchur powder, mix.
• If you need to thicken the gravy more then let it simmer on saute until you get the desired gravy consistency.
• Lastly, garnish with fresh chopped cilantro and serve.

SLOW-COOKED VEGETABLE CURRY

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.

SLOW COOKER OR STOVE TOP POTATO CAULIFLOWER CURRY (ALOO GOBI)

Steps:

• Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.
• Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.
• If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.
• Before serving add chili and salt to taste.
• Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.
• Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
• Add chili and salt to taste before serving.
• Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won't be quite as flavorful, but it can really make your life easy during a busy week.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

RAJMA MASALA CURRY RECIPE

Steps:

• Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.
• Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don't open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water). Drain excess water from cooked beans and keep both water and Rajma aside for later use.
• Heat 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli.
• Sauté for 1-2 minutes.
• Add chopped tomato and salt.
• Sauté until tomatoes turn soft, it will take around 3-4 minutes. Add 1-teaspoon red chilli powder and 1-teaspoon cumin-coriander powder.
• Mix well and sauté for a minute.
• Add boiled kidney beans and mix well.
• Add 1-cup water (or little more) (drained water from step-2 + normal water) and mix well. Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture. Cook for 5-6 minutes or until gravy turns thick. Gravy would thicken more as it cools down, so do not cook it until it turns very thick. Taste for the salt at this stage and add more if required.
• Add 1/4 cup milk (or 2 tablespoons fresh cream).
• If you are adding milk, cook for 2-3 minutes and turn off the flame. If you are adding fresh cream, mix well and turn off the flame. Rajma masala curry is ready; transfer it to a serving bowl and garnish with chopped coriander leaves.

SLOW-COOKER CHICKEN CURRY

Steps:

• Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
• Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
• Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

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.

CROCK POT NEW POTATO CURRY

Steps:

• In a skillet, heat butter or oil over medium-high heat.
• Add potatoes and cook just until they begin to brown.
• Transfer to slow cooker stoneware.
• Reduce heat to medium.
• Add onions and cook, stirring, until softened.
• Add garlic, curry powder, salt and pepper.
• Stir and cook for 1 minute.
• Add water or stock, bring to a boil and pour over potatoes.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
• Stir in lemon juice and garnish with cilantro.
• TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
• Cut in half any that are larger than 1 inch in diameter.
• The 150 Best Slow Cooker recipes.

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 CHICKEN CURRY RECIPE

Steps:

• Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
• Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
• Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
• During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
• Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
• Serve over rice and a side of naan.

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.

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.

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.