You will adore this Slow Cooker Rajma Curry if you enjoy meaty, rich curries that develop nuanced, deep flavours over time. Rajma is a traditional North Indian dish that is ideal for impressing your friends or serving as a family supper. It is a thick and spicy kidney bean curry.
Concerning this recipe:
The best thing about this dish is that it can be prepared in a slow cooker, which lets the tastes and spices blend harmoniously while you go about your day. For a real Punjabi feast, serve it with steaming basmati rice, freshly prepared chapatis, or spicy chapatis.
Rajma, I adore this slow cooker recipe! You might also want to try my air fryer rajma and one pot rajma while you’re here. A good rajma can be made in a variety of delectable ways! The Air Fryer Rajma is in ‘The Curry Guy Air Fryer’, and the One Pot Rajma is in my cookbook ‘The Curry Guy One Pot’.
Materials:
Having your materials ready, prepped, and arranged is always a good idea. It greatly simplifies cooking.
Eight hours of soaking time for dried red kidney beans
cumin seeds, onions, ginger paste, coarsely minced garlic, and rapeseed (canola) oil or ghee
Kashmiri chilli powder, coarsely chopped green finger chillies
ground coriander, ground cumin, and ground turmeric
Pureed tomato (paste) Unseasoned kasoori methi (dry fenugreek leaves) for the pasatta Salt, for the taste of garam masal A fresh cilantro (coriander) The quantities are shown on the recipe card.
Photos of the Step-by-Step Procedure:
Here are the pictures I shot while preparing this slow cooker, Rajma.
Step 1: Wash the kidney beans after soaking them for at least eight hours.
Step 2: Toss the beans in a pot of boiling water for 20 minutes.
Step 3: Heat the oil in a pan over medium-high heat or in your slow cooker on the sauté/searing setting. Add the cumin seeds and let them infuse for approximately one minute in the oil.
Step 4: Add a pinch of salt and the chopped onions.
Step 5: Add the ginger paste, garlic, and chillies and sauté for an additional 30 seconds after the onions have become tender and translucent, around 5 minutes.
Step 6: Add the ground spices and stir.
Step 7: After that, stir in the passata.
Step 8: Put everything in a blender and process until it’s smooth.
Step 9: Transfer this mixture into your slow cooker.
Step 10: Add the kidney beans and water, then cook on low for 10 hours.
Step 11: This is how it should seem after ten hours. Serve hot after adding salt to taste.
Step 12: This is going to be fantastic!
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