Slow Cooker Aloo Gobi
Quick and Satisfying Spiced Cauliflower and Potatoes.
About this Recipe
That’s right folks, you are seeing a gluten-free, vegan dish on a meat-centered website. Aloo Gobi is a classic Indian cauliflower and potato dish that features warm spices and it’s golden color from turmeric. This is not a mirage, you can pick yourself off the floor as this is delicious.
What is even more awesome, is it is a slow-cooker version. We all want easy gourmet recipes and we have busy lives.
Aloo Gobi is vegetarian and Gluten-Free!
Why not make this today?
- 1 large cauliflower, cut into 1″ inch pieces
- 1 large russet potato, peeled and diced
- 1 large yellow onion, peeled and diced
- 1 large tomato, diced
- 1 2-inch piece of fresh ginger root, peeled and grated fine
- 4 cloves garlic, peeled and minced
- 2 jalapeno peppers, stemmed, sliced (remove the seeds, or if you like it hot add them if you like it extra spice use Serrano chile’s
- 1 tablespoon cumin seeds
- 1 pinch of cayenne pepper, or more – the traditional recipe calls for 1 tablespoon – that’s way too hot
- 1 tablespoon garam masala
- 1 tablespoon kosher salt
- 1 teaspoon turmeric
- 3 tablespoons canola or vegetable oil
- 2 tablespoon fresh cilantro that has been roughly chopped
Step 1
In a large slow cooker (at least 5-quart size), combine all of the ingredients, reserving the cilantro for service. Stir well to incorporate the spices.
Step 2
Cook on the low setting for 4 hours, stirring once or twice (if you are not at work).
Step 3
Incorporate the cilantro just before serving. Spoon the Aloo Gobi over rice or serve with naan bread!
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