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.
Ingredients:
- 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).
![](https://roopindersingh.com/wp-content/uploads/2019/01/IMG_0169-1024x768.jpg)
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.
![](https://roopindersingh.com/wp-content/uploads/2019/01/IMG_0172-1024x768.jpg)
It turned out great, just like how I used to have it growing up.
This recipe was adapted from here