Slow Cooker Rajma Masala Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1/4 cup Cilantro/coriander, leaves
  • 1 can Kidney beans
  • 150 g Onion
  • 1 Roma tomato
  • 1 Serrano pepper/ green chillies

• Condiments

  • 1/2 tbsp Ginger-garlic paste

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1/2 inch Cinnamon stick
  • 2 Cloves
  • 1/2 tsp Garam masala
  • 1/2 tsp Haldi/turmeric, Powder
  • 1 tbsp Paprika
  • 1 Salt

• Nuts & Seeds

  • 1/2 tbsp Cumin seeds

• Dairy

  • 1/2 cup Yogurt

Found on framedrecipes.com

Description

Ingredients

• 1 can kidney beans; drained and rinsed (See recipe Notes)
• 150-200 grams (about 1.5 - 2 cups) onion; finely chopped
• 1/2 tablespoon ginger-garlic paste (1 inch piece ginger and 5-6 small garlic cloves)
• 1-2 Serrano Pepper/ green chillies ( adjust to taste)
• 1 roma tomato; finely chopped
• 1/2 inch cinnamon stick
• 1 bay leaf
• 2 cloves
• 1/2 tablespoon cumin seeds
• 1 teaspoon cayenne pepper (optional)
• 1 tablespoon paprika (See Recipe Notes)
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon haldi/Turmeric powder
• 1/2 cup yogurt (optional, but recommended)
• salt to taste
• 1/4 cup chopped cilantro/coriander leaves

Directions

• Put all the ingredients (except yogurt and cilantro) into a slow cooker bowl. Add 3-4 cups of water and gently mix to combine.
• Cook on HIGH for 8 hours (See recipe notes), until all ingredients are cooked well.
• Using the back of a ladle, crush a few beans to make it creamier.
• Turn off the heat.
• Whisk the yogurt in a small bowl to remove any lumps. Mix in yogurt into the rajma masla and let it stand for 10-15 minutes.
• Garnish with cilantro and serve hot.

Nutrition