Slow Cooker Aloo Gobhi

Yes that same 'aloo gobi' the classic Indian cauliflower and potato dish, redolent with warm spices and gold-tinged by turmeric. Just made so much more convenient with the slow cooker!

 

 large cauliflower, cut into 1-inch pieces

1 large russet potato, peeled and diced

1 medium onion, peeled and diced

1 medium tomato, diced

1 2-inch piece of fresh ginger root, peeled and grated

2 cloves garlic, peeled and grated

2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)

1 Tbsp cumin seeds

1 tsp cayenne pepper.

1 Tbsp garam masala

1 Tbsp kosher salt

1 tsp turmeric

3 Tbsp canola or vegetable oil

1 heaping Tbsp fresh cilantro, roughly chopped

 Directions

In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

 

Cook on LOW for 4 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

Adapted from The Indian Slow Cooker, this recipe serves 8.