Indian slow cooked aloo gobi (spiced cauliflower and potatoes)


I adapted the recipe from a book that contains classic North Indian flavors called The Indian slow cooker by Anupy Singla and this post is dedicated to my dear friend Tej, who introduced me to the book. It contains not only amazing and easy slow cooker recipes, but more importantly, each dish I’ve made from it reminds me of the early days of my marriage:) Thanks for this, Tej.

Every recipe I have tried form this book is simple and delicious. These are traditional Indian dishes, minus the fat.I like to substitute the oil for a tiny bit of homemade ghee (made by the best cook in the world, my mother), and I find that this really enhances the flavor. The best part is that once you’ve added all the ingredients to the slow cooker, you can forget about it. If you have a timer on your slow cooker, even better.  If I am home, I do like to give the dish a quick stir halfway through the cooking process. You probably don’t need to though. I look forward to posting more from this gem of a recipe book:)

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slow cooked aloo gobi served on a bed of basmati rice

11 thoughts on “Indian slow cooked aloo gobi (spiced cauliflower and potatoes)

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