16 Delicious Indian Slow Cooker Recipes for Busy Weeknights

Venturing into the world of Indian cuisine has never been easier or more delicious, especially when your slow cooker does most of the work! Perfect for those bustling weeknights, these 16 recipes bring the vibrant flavors of India right to your dinner table with minimal effort. From creamy curries to hearty stews, get ready to transform your weeknight meals into an exotic feast that’ll have everyone asking for seconds. Dive in and discover your new favorite dish!

Slow Cooker Butter Chicken

Absolutely everyone needs a go-to butter chicken recipe, and this slow cooker version is it. Aromatic spices and tender chicken come together effortlessly.

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 1 cup plain yogurt (Greek yogurt for extra thickness)
• 4 tbsp butter (unsalted, to control saltiness)
• 1 cup tomato sauce (or crushed tomatoes for a chunkier texture)
• 1 tbsp garam masala (toast lightly for enhanced flavor)
• 1 tsp turmeric (adds color and earthiness)
• 1 tsp cumin (ground or seeds)
• 1 tsp chili powder (adjust to heat preference)
• 1 cup heavy cream (add at the end to prevent curdling)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a bowl, mix chicken with yogurt, garam masala, turmeric, cumin, chili powder, and salt. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Melt butter in the slow cooker on high. Add the marinated chicken and tomato sauce. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender.
4. Stir in heavy cream during the last 30 minutes of cooking to incorporate smoothly.
5. Tip: For a thicker sauce, remove the lid and cook on high for the last 15 minutes.
6. Tip: Garnish with fresh cilantro or a dollop of yogurt before serving for a fresh contrast.
7. Tip: Serve over basmati rice or with naan bread to soak up the sauce.

Great for meal prep, this butter chicken is creamy with a perfect spice balance. Try topping with toasted almonds for crunch.

Vegetable Korma in the Slow Cooker

Zesty and vibrant, this Vegetable Korma transforms simple ingredients into a rich, flavorful dish with minimal effort. Perfect for busy weeknights, the slow cooker does all the work.

Ingredients

• 2 cups diced mixed vegetables (carrots, potatoes, peas, and cauliflower recommended)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp garam masala (adjust to taste)
• 1 tsp turmeric
• 1 tbsp grated ginger (fresh for best flavor)
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup vegetable broth (low-sodium preferred)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat oil in a pan over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
2. Add garam masala and turmeric to the pan. Stir for 30 seconds to toast the spices.
3. Transfer the spice mixture to the slow cooker. Add vegetables, coconut milk, and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
5. Season with salt. Stir well before serving.

Creamy and aromatic, this Vegetable Korma pairs wonderfully with basmati rice or naan. For an extra touch, garnish with fresh cilantro or a squeeze of lemon juice.

Slow Cooker Chicken Tikka Masala

Unlock the flavors of India with minimal effort using this slow cooker chicken tikka masala. Perfect for busy weeknights, it’s a hearty dish that promises rich taste with little fuss.

Ingredients

• 2 lbs chicken thighs, boneless and skinless (cut into 1-inch pieces)
• 1 cup plain yogurt (whole milk preferred for creaminess)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp garam masala (adjust to taste)
• 1 tbsp cumin (ground)
• 1 tbsp paprika (for color and mild heat)
• 1 tsp turmeric (for earthy flavor)
• 1 tsp cayenne pepper (adjust to taste)
• 3 cloves garlic, minced (or 1 tbsp garlic paste)
• 1 tbsp ginger, grated (or 1 tbsp ginger paste)
• 1 large onion, finely diced
• 1 can (15 oz) tomato sauce (or crushed tomatoes for texture)
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tbsp vegetable oil (or any neutral oil)
• Salt to taste

Instructions

1. In a large bowl, mix yogurt, lemon juice, garam masala, cumin, paprika, turmeric, cayenne, garlic, ginger, and salt. Add chicken pieces, coating well. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat oil in a pan over medium-high heat. Add onions, sauté until golden, about 5 minutes. Tip: Caramelizing onions adds sweetness.
3. Add marinated chicken to the pan. Cook until exterior is lightly browned, about 3 minutes per side. Tip: Browning adds depth to the dish.
4. Transfer chicken and onions to the slow cooker. Add tomato sauce, stir to combine. Cook on low for 6 hours or high for 3 hours.
5. Stir in heavy cream 30 minutes before serving. Tip: Adding cream last prevents curdling.
6. Adjust salt and spices if needed. Serve hot.

Yield a creamy, aromatic dish with tender chicken pieces. Serve over basmati rice or with naan for soaking up the sauce.

Easy Slow Cooker Dal Makhani

Ready to dive into a comforting bowl of dal makhani without spending hours in the kitchen? This slow cooker version simplifies the process while delivering deep, rich flavors.

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 1 tbsp ghee (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tbsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Drain and rinse the soaked lentils and kidney beans. Add to the slow cooker.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onion, garlic, and ginger. Sauté until golden, about 5 minutes.
4. Stir in garam masala, turmeric, and cayenne. Cook for 1 minute until fragrant.
5. Transfer the spice mixture to the slow cooker. Add crushed tomatoes and 4 cups of water.
6. Cover and cook on low for 8 hours or high for 4 hours, until lentils are tender.
7. Stir in heavy cream and salt. Cook for another 30 minutes on high.
8. Garnish with fresh cilantro before serving.

You’ll love the creamy texture and smoky undertones of this dal. Serve it with naan or over steamed rice for a hearty meal.

Slow Cooker Palak Paneer

Vibrant and comforting, this Slow Cooker Palak Paneer brings the rich flavors of Indian cuisine to your table with minimal effort. Perfect for busy weeknights, it’s a creamy, spinach-based curry that’s both nutritious and satisfying.

Ingredients

• 1 lb fresh spinach, roughly chopped (or frozen, thawed and drained)
• 1 cup paneer, cubed (substitute with tofu for vegan option)
• 1 tbsp ghee (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Salt to taste

Instructions

1. Heat ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion, sauté until golden, about 5 minutes. Stir in garlic and ginger, cook for another minute.
3. Transfer the onion mixture to the slow cooker. Add spinach, turmeric, garam masala, red chili powder, and salt. Mix well.
4. Cover and cook on low for 4 hours or high for 2 hours, until spinach is tender.
5. Use an immersion blender to puree the mixture until smooth. For a chunkier texture, blend half.
6. Stir in paneer cubes and heavy cream. Cover and cook on high for another 30 minutes.
7. Adjust seasoning if needed. Serve hot with naan or rice.

The curry should be creamy with a vibrant green color, offering a perfect balance of spices. For an extra touch, garnish with a drizzle of cream and a sprinkle of garam masala before serving.

Slow Cooker Chana Masala

Unlock the flavors of India with this easy slow cooker chana masala. Perfect for busy weeknights, it’s a hearty, vegan dish that cooks itself.

Ingredients

• 2 cups dried chickpeas, soaked overnight (or 2 cans, drained and rinsed for quicker prep)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garam masala (adjust to taste)
• 1 tsp turmeric (for color and health benefits)
• 1 tsp cumin (toasted and ground if possible)
• 1/2 tsp cayenne pepper (adjust to heat preference)
• 4 cups vegetable broth (low sodium to control saltiness)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until golden, about 5 minutes.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Stir in garam masala, turmeric, cumin, and cayenne. Toast spices for 30 seconds to release flavors.
4. Transfer onion-spice mix to the slow cooker. Add chickpeas, diced tomatoes, and vegetable broth.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Chickpeas should be tender.
6. Season with salt. Mash a few chickpeas against the pot to thicken the sauce.
7. Garnish with fresh cilantro before serving.

Ladle this chana masala over basmati rice or with naan for soaking up the sauce. The chickpeas are tender, and the sauce is richly spiced. Try topping with a dollop of yogurt for a creamy contrast.

Slow Cooker Lamb Rogan Josh

Get ready to simplify your dinner with this hearty Slow Cooker Lamb Rogan Josh. Great for busy weeknights, it’s a set-and-forget meal that doesn’t skimp on flavor.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces (trim excess fat for leaner dish)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 2 tbsp Rogan Josh spice blend (adjust to taste)
• 1 cup tomato puree (canned is fine)
• 1 cup beef or lamb stock (low sodium preferred)
• 1/2 cup plain yogurt (full fat for creaminess)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add lamb pieces in batches, browning on all sides, about 3 minutes per batch. Transfer to slow cooker.
3. In the same skillet, sauté onion until translucent, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
4. Stir in Rogan Josh spice blend, cook for 30 seconds to release oils.
5. Add tomato puree and stock, bring to a simmer. Scrape up browned bits for extra flavor.
6. Pour mixture over lamb in slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. 30 minutes before serving, stir in yogurt. Season with salt if needed.
8. Remove lid, let sit for 10 minutes to thicken slightly before serving.

Rich and tender, the lamb falls apart at the touch of a fork. Serve over basmati rice or with naan to soak up the aromatic sauce.

Slow Cooker Beef Vindaloo

Whip up a flavorful Slow Cooker Beef Vindaloo with minimal effort. This dish packs a punch with tender beef and a rich, spicy sauce.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp vindaloo paste (adjust to taste)
• 1 cup beef broth (low sodium preferred)
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat oil in a large skillet over medium-high heat. Brown beef cubes in batches, 3-4 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute.
3. Stir in vindaloo paste and cook for another minute to release flavors. Tip: Toast the paste slightly for deeper flavor.
4. Transfer onion mixture to slow cooker. Add beef broth, vinegar, sugar, and salt. Stir to combine.
5. Cover and cook on low for 8 hours or high for 4 hours. Tip: For thicker sauce, remove lid last 30 minutes.
6. Skim off any excess fat before serving. Tip: Let it rest for 10 minutes to enhance flavors.

Zesty and aromatic, this Beef Vindaloo boasts tender meat in a bold, tangy sauce. Serve over basmati rice or with naan for soaking up the delicious sauce.

Slow Cooker Aloo Gobi

Nothing beats coming home to a warm, flavorful dish that’s ready to serve. Slow Cooker Aloo Gobi is a comforting blend of potatoes and cauliflower, spiced to perfection.

Ingredients

• 2 cups potatoes, cubed (1-inch pieces for even cooking)
• 2 cups cauliflower florets (bite-sized for easy eating)
• 1 tbsp ginger, minced (fresh for best flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds (toast for depth)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tsp garam masala (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup water (for moisture)
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds. Toast until fragrant, about 30 seconds.
2. Add minced ginger. Sauté for 1 minute until golden.
3. Stir in turmeric and garam masala. Cook for 30 seconds to release flavors.
4. Add potatoes and cauliflower. Toss to coat with spices.
5. Transfer mixture to slow cooker. Add water. Cover.
6. Cook on LOW for 4 hours or HIGH for 2 hours, until vegetables are tender.
7. Check seasoning. Adjust salt if needed.
8. Garnish with cilantro before serving.

Serve this Aloo Gobi with a side of warm naan or over basmati rice. The potatoes should be fork-tender, and the cauliflower soft but not mushy. The spices meld beautifully, offering a warm, aromatic flavor that’s deeply satisfying.

Slow Cooker Saag Chicken

Let’s dive into making Slow Cooker Saag Chicken, a creamy, spiced dish that’s effortlessly delicious. Perfect for busy weeknights, it combines tender chicken with vibrant greens.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (breasts work too)
• 2 cups frozen chopped spinach, thawed (fresh works, but squeeze dry)
• 1 cup heavy cream (substitute with coconut milk for dairy-free)
• 1 tbsp garam masala (adjust to taste)
• 1 tsp ground turmeric
• 2 tbsp ghee (or any neutral oil)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp salt (adjust to taste)

Instructions

1. Heat ghee in a skillet over medium heat. Add onion, garlic, and ginger. Cook until soft, about 5 minutes.
2. Stir in garam masala and turmeric. Cook for 1 minute until fragrant.
3. Transfer the mixture to the slow cooker. Add chicken thighs, spinach, and salt. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Don’t peek to keep the heat steady.
5. Shred the chicken with two forks directly in the slow cooker. Tip: It should fall apart easily.
6. Stir in heavy cream. Cover and cook for an additional 15 minutes on HIGH. Tip: This melds the flavors.

The chicken is melt-in-your-mouth tender, with a rich, creamy sauce. Serve over basmati rice or with warm naan for scooping up every bit.

Slow Cooker Fish Curry

Whip up this effortless Slow Cooker Fish Curry for a hassle-free dinner that doesn’t skimp on flavor. Perfect for busy weeknights, it’s a comforting dish that comes together with minimal effort.

Ingredients

• 1.5 lbs white fish fillets (like cod or tilapia), cut into chunks
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1 tsp salt
• 1 cup frozen peas
• 1 lime, juiced

Instructions

1. Heat coconut oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add coconut milk, curry powder, turmeric, and salt. Stir to combine.
4. Place fish chunks on top of the sauce. Cover and cook on low for 2 hours.
5. Add frozen peas. Cook for another 30 minutes.
6. Squeeze lime juice over the curry before serving.

Key to this dish’s appeal is its creamy texture and the delicate balance of spices. Serve it over steamed rice or with naan for a complete meal.

Slow Cooker Mushroom Masala

Venture into the world of comforting Indian cuisine with this Slow Cooker Mushroom Masala. It’s a hearty, flavorful dish that’s effortlessly made in your slow cooker, perfect for busy weeknights.

Ingredients

– 1 lb mushrooms, sliced (cremini or button)
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp ginger, grated
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk (full fat for creaminess)
– 2 tbsp garam masala (adjust to taste)
– 1 tsp turmeric
– 1 tsp cumin
– 1 tbsp vegetable oil (or any neutral oil)
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat. Add onions, cook until translucent, about 5 minutes.
2. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Stir in garam masala, turmeric, and cumin, cook for 30 seconds to toast the spices.
4. Transfer the onion mixture to the slow cooker. Add mushrooms, diced tomatoes, and salt. Stir to combine.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until mushrooms are tender.
6. Stir in coconut milk, cook for an additional 30 minutes on LOW.
7. Garnish with fresh cilantro before serving.
Mushroom Masala emerges creamy and rich, with layers of spice that deepen over slow cooking. Serve it over steamed rice or with warm naan for a satisfying meal.

Slow Cooker Paneer Butter Masala

Never underestimate the comfort of a creamy, spiced paneer dish that practically cooks itself. Our Slow Cooker Paneer Butter Masala is a set-and-forget dream with rich flavors.

Ingredients

– 2 tbsp butter (or ghee for richer flavor) – 1 large onion, finely chopped (about 1 cup) – 3 garlic cloves, minced – 1 tbsp ginger, grated – 1 can (14 oz) tomato sauce – 1 tsp garam masala (adjust to taste) – 1 tsp turmeric – 1 tsp cumin – 1/2 tsp cayenne pepper (optional for heat) – 1 cup heavy cream – 14 oz paneer, cubed – Salt to taste

Instructions

1. Melt butter in a pan over medium heat. Add onion, garlic, and ginger. Cook until onions are translucent, about 5 minutes. 2. Transfer the onion mixture to the slow cooker. Add tomato sauce, garam masala, turmeric, cumin, and cayenne pepper. Stir to combine. 3. Cover and cook on LOW for 4 hours. Stir in heavy cream and paneer cubes. Cook for another 30 minutes on LOW. 4. Season with salt to taste before serving. Tip: For a smoother sauce, blend the onion mixture before adding to the slow cooker. Tip: Let the dish sit for 10 minutes after cooking to thicken. Tip: Garnish with fresh cilantro for a pop of color and freshness. Ours is a dish where the paneer stays delightfully soft, soaking up the aromatic sauce. Serve it over basmati rice or with warm naan for a satisfying meal.

Slow Cooker Egg Curry

Busy weeknights call for simple, flavorful dishes like this slow cooker egg curry. It’s a hearty, protein-packed meal that practically cooks itself.

Ingredients

• 6 large eggs (hard-boiled and peeled)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1 tsp salt (adjust to taste)
• 1/2 cup water
• Fresh cilantro for garnish (optional)

Instructions

1. Heat oil in a pan over medium heat. Add onions, cook until translucent, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add diced tomatoes, coconut milk, curry powder, turmeric, salt, and water. Stir to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
5. Add the hard-boiled eggs to the slow cooker, ensuring they’re submerged in the sauce. Cook for an additional 30 minutes on LOW.
6. Garnish with fresh cilantro before serving.

The curry should be creamy with a rich, aromatic flavor. Serve over steamed rice or with naan for a complete meal.

Slow Cooker Baingan Bharta

Get ready to enjoy a smoky, flavorful Indian eggplant dish that’s effortlessly made in your slow cooker. Perfect for busy weeknights, this Baingan Bharta brings comfort without the fuss.

Ingredients

• 2 large eggplants (about 2 lbs total)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 medium tomatoes, diced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Pierce the eggplants all over with a fork. Place them in the slow cooker, cover, and cook on high for 4 hours or until very soft.
2. Once cooked, let the eggplants cool slightly. Peel off the skin and mash the flesh with a fork. Set aside.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
4. Add onions, garlic, and ginger. Cook until onions are golden brown, about 5 minutes.
5. Stir in tomatoes, turmeric, garam masala, chili powder, and salt. Cook until tomatoes break down, about 5 minutes.
6. Transfer the tomato mixture to the slow cooker. Add the mashed eggplant and stir well to combine.
7. Cover and cook on low for 1 hour to meld the flavors.
8. Garnish with fresh cilantro before serving.

Hearty and aromatic, this Baingan Bharta has a creamy texture with a hint of smokiness. Serve it with warm naan or over steamed rice for a satisfying meal.

Slow Cooker Rajma Masala

Just when you thought comfort food couldn’t get any easier, this Slow Cooker Rajma Masala proves you wrong. Perfect for busy weeknights, it’s a hearty, flavorful dish that practically cooks itself.

Ingredients

• 1 cup dried kidney beans, soaked overnight (or 2 cans, drained and rinsed for a shortcut)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• Salt to taste
• 2 cups water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add onions, garlic, and ginger. Cook until onions are translucent, about 5 minutes.
3. Stir in turmeric, coriander, garam masala, and red chili powder. Cook for 1 minute until fragrant.
4. Transfer the mixture to the slow cooker. Add soaked kidney beans, diced tomatoes, salt, and water.
5. Cover and cook on low for 8 hours or high for 4 hours, until beans are tender.
6. Once cooked, adjust salt and spices if needed. Garnish with fresh cilantro before serving.

Creamy beans in a rich, aromatic sauce make this Rajma Masala a standout. Serve it over steamed rice or with warm naan for a complete meal.

Conclusion

Great news for busy home cooks! This roundup of 16 delicious Indian slow cooker recipes is your ticket to flavorful, hassle-free weeknight dinners. Each dish brings the warmth of Indian spices right to your table with minimal effort. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow cooking enthusiasts to enjoy.

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