white wine vinegar
2 inch fresh ginger
7 garlic cloves
6 hot chilies
red kidney beans
1/4 cup water
Caramelize the onions with the olive oil in a cast iron pot add a few tablespoons of vinegar at the end of cooking. When done, pulse in a food processor until it is a paste. Place in the slow cooker.
In a food processor, grind the chopped, peeled ginger, garlic, chilies, turmeric, garam masala, and cinnamon until it is a paste. Place in the slow cooker.
In a mortar and pestle grind the coriander, peppercorns, mustard seeds, and salt until it is mostly a powder. Add to the slow cooker.
Add the chopped vegetables and beans. Stir until well mixed. Add the water. Cook on low for about 6 hours. Serve with rice.
My husband thought this tasted a bit like potpourri. It was a bit fruity and the fantastic smell it gave off while it was cooking did not permeate the food after cooking for several hours. I am almost of the persuasion that Indian should not be cooked in the slow cooker. All the flavor seems to disappear. I am going to try this recipe on the stove top because both of the pastes I made were so fantastic that I think they would benefit from a quicker cooking time.