Crock-pot Alu Gobi

I love the convenience of having a hot, spicy Indian dish that can be cooked without the odors getting into my hair and clothes. On days that I’m in and out of the house, this is one of those fix-it-and-forget dishes. It does not turn out completely dry like regular alu-gobi because the moisture  stays trapped in the crockpot. If you prefer a dry alu-gobi, I’m guessing it can be removed when 3/4 done and roasted on the stove in a large wok just before serving. Do not add any water at the start of cooking. Also, remember that each time you open the crock pot lid, you have to increase the cook time.

Crock-pot Alu Gobi

(Serves 4-6)

  • Florets from 1 large gobi
  • 1 large russet potato (peel & dice)
  • 1 medium onion (slice)
  • 1 medium tomato (chop)
  • 2 garlic cloves (grate)
  • 3-4 green chillies (slit)
  • 1 Tbsp cumin seeds
  • 1Tbsp red-chilli powder
  • 1 tsp garam-masala powder
  • 1 tsp turmeric powder
  • 2 Tbsp oil
  • 3/4 – 1 Tbsp salt

1) Mix all ingredients in a bowl and pour into a 4-5 qt. slow-cooker insert.

2) Cook 3-4 hours on high, stirring once midway.

3) Garnish with fresh chopped cilantro and serve with roti, chapati or rice.

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