Crock Pot Curry (Aloo Rajma)

From: windhorse23

On Sep 6, 2008

Very good, easy and adaptable recipe, and I DID adapt it. First of all, I made it on the stove top. I added the following to the spice mixture: fresh ginger, some cumin seeds and mustard seeds, two cloves of garlic and some methi. I used extra potatoes because I love them, and I added about a cup of vegetable broth to make it a little soupy. I also had to use more vegetable oil. I threw in about a tsp. of salt at the end of cooking. Yummy recipe. Thanks BrotherAdso.

From: Chef #712686

On Jul 21, 2008

We have made this recipe many times over the last year- only just now dawned on me to write a review! We love it! I hold back just a bit on the cayenne as I am a bit of a wus, and have at times added peas or some such appropriate veggie- but its always a hit and we will continue to make this- its actually in my stash of special recipes that I pass on when someone mentions a lack of dinner ideas!

From: MrsMM

On Feb 9, 2007

We didn't dislike this recipe, but there are other kidney bean, and rajma, recipes we like better. I am sure we would not make this again, but I do encourage others to try it- it's very simple, and as Brotheradso states with the 'optional' spices, it's easy to modify to your tastes. One thing though- I used 2 10 oz. cans Rotel- which was more than enough. I wonder if any more would be just too much. Followed recipe completely, just added red chili powder/garam masala to spice it more.

From: erings1

On Feb 22, 2007

Wow! Was this every good. Hearty, easy and a wonderful flavour! I used two 14 ounce cans of diced tomatoes and 1 small can of diced green chillies (couldn't find Rotel brand) and one can each of chickpeas, and substituted navy beans for kidney beans. I did reduced the amount of cayenne, but added the cardamom and ginger. I will be making this again! Yum!!!!