Rajmah Punjabi Curried Red Kidney Bean Slow Cooker
Dive into the soul-soothing flavors of North India with this Rajmah Punjabi Curried Red Kidney Bean Slow Cooker recipe. Perfect for busy days, this dish combines tender, slow-cooked red kidney beans with a rich, spiced tomato-onion masala, infused with aromatic cumin, garam masala, and optional amchur for a tangy twist. Prepared with minimal effort and maximum flavor, it simmers for hours to achieve a deep, comforting taste that pairs beautifully with steamed basmati rice or fluffy naan. This vegetarian comfort food classic is ideal for meal prep and offers a wholesome, protein-packed, and gluten-free option that’s sure to satisfy.
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Recipe Information
Ingredients
- 1.5 cups Dried red kidney beans
- 6 cups Water
- 1 large Onion, finely chopped
- 3 medium Tomatoes, pureed
- 1 tablespoon Ginger, grated
- 1 tablespoon Garlic, minced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango) powder (optional)
- 2 tablespoons Cooking oil (such as vegetable or mustard oil)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the dried red kidney beans thoroughly under running water, then soak them in enough water to cover them overnight or for at least 8 hours.
Drain and rinse the soaked kidney beans again before adding them to the slow cooker.
In a pan over medium heat, warm the cooking oil. Add the cumin seeds and let them sizzle until aromatic, about 30 seconds.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the tomato puree, turmeric powder, red chili powder, ground coriander, and salt. Cook this mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate and the masala turns a deep red color.
Transfer the masala mixture from the pan into the slow cooker with the soaked kidney beans.
Add 6 cups of water to the slow cooker and stir everything together.
Set the slow cooker to low heat and cook for 6-8 hours, or until the kidney beans are soft and tender.
Once cooked, stir in the garam masala and amchur powder (if using) for the final touch of flavor.
Taste and adjust seasoning as needed, adding more salt if required.
Serve hot, garnished with fresh chopped cilantro. Pair with steamed basmati rice or warm naan.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
