Slow-Cooker Raajma (Indian Red Kidney Bean Curry)

Raajma is a popular North Indian dish and is often served with rice. It is a staple in Punjabi cuisine and is known for its rich and flavorful taste.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 380 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Slow-Cooker Raajma (Indian Red Kidney Bean Curry)

Cooking Method: Slow cooking Cuisine: Indian Courses: Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 360 min Rest Time 10 min Total Time 6 hrs 20 mins

Servings: 4 Calories: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Red Kidney Beans
• 1 medium Onion
• 2 medium Tomatoes
• 1 inch Ginger
• 4 clove Garlic
• 2 piece Green Chilies
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 4 cup Water
• 2 tablespoon Fresh Coriander Leaves
• 1 tablespoon Cooking Oil

Instructions

1. Soak the red kidney beans in water overnight.
2. Drain the soaked beans and rinse them.
3. In a slow cooker, add the soaked beans, chopped onion, tomatoes, ginger, garlic, green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, salt, and water.
4. Cook on low heat for 6 hours or high heat for 3 hours.
5. Once the beans are cooked and tender, mash some of them with the back of a spoon to thicken the curry.
6. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 48g16%

Sugars 2g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.