Slow Cooker Aloo Gobi
This popular vegan dish has spread throughout India, and it seems every cook has their own version. Our version of Aloo Gobi is easily prepped in the morning or even the night before and then popped in the slow cooker to simmer away all day so it is ready to eat when you come home from a busy day.
Served with rice or naan, this dish made from simple fall vegetables is a delicious meal on its own. Itβs also makes a nice side dish when you are looking for a new vegetable to serve with your favorite entree. Using common autumn vegetables you most likely keep on hand, the only out of season vegetable called for is tomatoes. Feel free to substitute 1 Β½ cups of canned crushed tomatoes if fresh tomatoes are not available.
You can further adjust this recipe to take the heat out of the spices by using only one Byadgi Chiles pepper or cutting them out all together.
For tips on how to master this slow cooker recipe the first time around and every time after that, be sure to read 8 Tips For Using Your Slow Cooker. You'll want to take note of Tip Two: Avoid the Dump by blooming your spices in fat before adding them to the crockpot. This small step will make a huge difference in your final dish. There is nothing worse than raw tasting spices in an Indian dish.
- 3 Russet potatoes
- 1 medium Cauliflower (head)
- 2 medium Tomatoes
- 1/2 Onion (white)
- 4 cloves Garlic
- 1 1/2 inches Ginger
- 1 tsp Chili Powder
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 1/2 tsp Ground Coriander
- 1-2 Byadgi Chiles
- 1 tablespoon Olive Oil (or ghee)
- 1/2 cup Cilantro (chopped cilantro to garnish)
- 2 teaspoons Pacific Flake Salt
Peel and cube potatoes, and wash and breakdown cauliflower. Both potatoes and cauliflower should be in larger chunks--about 2 inches.
Roughly chop onion and tomatoes and peel ginger and garlic. We find the easiest way to peel ginger is with a spoon. Grate peeled ginger.
Add tomatoes, onion, ginger, and garlic to blender and blend until smooth. Use a small amount of water to start the blending process if needed.
Heat oil or ghee in a saute pan over medium heat for 1-2 minutes. Add spices and chile and allow to bloom for about a minute or until their aroma is bright. Immediately, add the onion and tomato puree and allow to cook for one minute more.
Mix all the ingredients in crockpot. Cook on low for 5-6 hours or on high for 3-5 hours until the potatoes and cauliflower are tender.
Garnish with cilantro and serve with rice or naan. Enjoy!
