Cook and Scale
Slow Cooker Rajma Masala
4 servings · 315 min total
Red kidney beans slow-cooked in a rich onion-tomato gravy with garam masala and ginger, a beloved Punjabi comfort food best served over rice.
Ingredients
- 480 g kidney beans, cooked, drained
- 2 onion, finely chopped
- 5 garlic, minced
- 20 g fresh ginger, grated
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- 5 dl vegetable stock
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Toast the spices — Stir in the garam masala, cumin, and chili powder, and cook for 1 minute until fragrant.
- 3.
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.
Slow cook the beans — Cover and cook on low for 5 hours, until the beans are tender and the gravy has thickened.
- 5.
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.