Crock Pot Curry (Aloo Rajma)

"A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by nbrush photo by nbrush
Ready In:
4hrs 10mins
1 pot




  • Heat olive oil in a saucepan or skillet. Add spices, saute for 1 minute or so.
  • Add onions and saute for 2 - 5 minutes.
  • Add both cans of Rotel.
  • Pour mixture into crockpot. Add potatoes and canned beans to crockpot.
  • Allow to crock on low for 6 - 9 hours or on high for 3 - 5 hours, depending on your crockpot.
  • Serve over rice or with makki di roti (indian cornbread).

Questions & Replies

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  1. stingo
    Delicious and dead easy to make. I gave samples to three people at work and they each wanted the recipe, which is always a good sign. I made the recipe exactly as written (with all optional spices), and it's hot, but not annoyingly so to my palate. I think the heat is properly used to provide structure and depth of flavor to the dish, though more heat-sensitive palates may wish to moderate the cayenne and the heat of the tomatoes/chilies. Very highly recommended.
  2. cyd525
    This was good but needs some work. I couldn't tell if the beans were supposed to be drained or not so I drained them; the resulting curry was very dry. I used Madras curry powder and no cayenne but added some minced garlic. I then used the immersion blender to make the curry saucier after it cooked. It needs something to really round off the flavor; maybe some tomato paste or chili powder (maybe just extra cumin). Overall, tho, a good and fast curry.
  3. nbrush
    If you love really flavorful, hot food, this is the recipe for you. Between the heat of the cayenne and the intensity of the curry and cardamom, you'll have one, really good and spicy dish. Make sure to serve with plenty of rice.
  4. Chef RZ Fan
    We liked this. I used kidney beans and followed the recipe exactly. Thank you for this healthy tasty keeper.
  5. Jonathan Melendez
    A great vegetarian dish! It's loaded with flavor and so simple to make. The slow cooker does all the work for you. I can't wait to make it again!


  1. erings1
    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!!!!


Student of many obscure academic fields, aspiring cook, all around oddball. Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
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