Wednesday, November 18, 2015

Slow Cooker: Aloo Gobi

As promised here is the other Indian slow cooker recipe we made. Next to the Saag Aloo, we made before. We made them separately from each other as main dishes. But originally these kind of dishes are served as side dishes in the Indian kitchen. But however you eat it, it tastes great! So do whatever you feel like and enjoy. The recipe comes from the perfect pantry. The list with ingredients seems rather long, but if you cook Indian more often, you probably have most of it already. I only had to buy the cauliflower, potato, tomato and the cilantro. So that is pretty budget friendly :)

Aloo Gobi (serves 4 as a main and 8 as a side) (for a 3.5L slow cooker)
- 1 large cauliflower, cut into pieces
- 1 large potato, peeled and diced
- 1 onion, chopped
- 1 tomato, diced
- 1 piece of fresh ginger root (about 2 cm), chopped
- 2 cloves of garlic, chopped
- 1 tbsp cumin
- 1 pinch cayenne pepper
- 1 tbsp garam masala
- 1 dash of salt
- 1 tsp turmeric
- 3 vegetable oil
- 1 heaping tbsp fresh cilantro, roughly chopped
- rice or naan for serving

Combine all the ingredients except for the cilantro and stir well so all the spices are combined and cover the vegetables. Cook on low for about 4 hours. If you are around stir once or twice. Otherwise just leave as is. Place the cilantro in at the last moment and serve (I see we must have forgotten to add it)
We served it with rice, but you can also serve it with naan.

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