Slow Cooker Rajma Masala

Method

1. 1
   • onion2
   • garlic5
   • fresh ginger20 g
   • vegetable oil3 tbsp

   Fry the onion and aromatics — Heat the oil in a pan and fry the onion, garlic, and ginger for about 5 minutes until soft and golden.

   ⏱5 min
2. 2
   • garam masala2 tsp
   • ground cumin1 tsp
   • chilli powder1 tsp

   Toast the spices — Stir in the garam masala, cumin, and chili powder, and cook for 1 minute until fragrant.

3. 3
   • kidney beans480 g
   • canned tomatoes400 g
   • tomato paste2 tbsp
   • vegetable stock5 dl
   • salt1 tsp

   Combine in the slow cooker — Transfer to the slow cooker with the kidney beans, canned tomatoes, tomato paste, vegetable stock, and salt, and stir well.

4. 4
   • kidney beans480 g

   Slow cook the beans — Cover and cook on low for 5 hours, until the beans are tender and the gravy has thickened.

   ⏱5 hr
5. 5
   • kidney beans480 g
   • fresh cilantro2 tbsp

   Mash and finish the gravy — Mash a few beans against the side of the pot to thicken the gravy further, stir in the cilantro, and serve hot with rice.