Punjabi Curried Kidney Beans

Put the kidney beans, onion, tomatoes, ginger, garlic, green chiles, cloves, cinnamon stick, cumin, red chile powder, salt, turmeric, garam masala, and water in the slow cooker.

Cook on high for 11 hours, until the beans break down and become somewhat creamy.

Remove and discard the cloves (if you can find them!) and cinnamon stick. If the rajmah is not creamy enough, take an immersion blender and press it two or three times to break up some of the beans. If using a blender, take out about 1 cup (237 mL) and process in the blender, then return it to the slow cooker. Be careful not to process all of the beans; most of them should remain whole.

Stir in the cilantro. Serve over a bed of basmati or brown rice with a side of raira and an Indian salad.

Try This! After cooking, turn off the slow cooker and add 1 cup (237 mL) plain yogurt. Stir well and let the slow cooker sit with the lid on for about 10 minutes. This adds a unique tang.