Aloo gobi (potato with cauliflowers, Indian style) is a very simple and humble dish. It’s a dish that most would cook on a pan, and normally doesn’t take too long. However, we have slow cookers that allow us to multi-task while it’s doing it’s magic, and I thought I’d give aloo gobi a try.
- 1 large cauliflower, cut into 1-inch pieces
- 1 large potato, cut into 1 inch pieces (add/reduce to your cauliflower to potato ratio preference)
- 1 medium onion, peeled and diced
- A thumb of fresh ginger root, peeled and chopped
- 1 whole small garlic or half a medium one, peeled and chopped
- 2 red chillis, stemmed and sliced (keep the seeds if you like it spicy)
- 1 tbsp of Kashmiri chilli powder (or 1 tsp chilli powder)
- 2 tbsp garam masala
- 1 tbsp salt
- 1 tsp turmeric powder
- 3 tbsp vegetable oil
- 1 tbsp heaping fresh coriander leaves, roughly chopped
In your slow cooker, combine all ingredients except the fresh coriander, and stir it all up.
Add 1/2 cup of water (roughly 100 ml).
Cook on low for 4 hours, or high for 2 hours. Stir it halfway if it’s possible.
Right at the end, leave the cover open for a few minutes while the cooker is on to allow it to dehydrate.
Add the coriander leaves just before you’re ready to serve the aloo gobi.
It turned out great, just like how I used to have it growing up.
This recipe was adapted from here