Spiced Cauliflower Potatoes

From The Indian Slow Cooker, by Anupy Singla

Slow Cooker Size: 4 to 5 quart

Cooking Time: 3 hours on low

Yields: 7 cups


1 large cauliflower, washed and cut into 1 in pieces

1 large potato (yellow or russet) peeled and diced yielding 2 cups

1 med onion, chopped

1 med tomato or canned tomato

1 (2 in or 5 cm) piece ginger, grated

3 garlic cloves, peeled and chopped

(opt) 3-4 green Thai, serrano, or cayenne chiles, stems removed, chopped or sliced

1 tbs cumin seeds

1 tbs red chile powder

1 tbs garam masala

1 tbs salt

1 tsp turmeric powder

3 tbs vegetable or canola oil

1 heaping tbs fresh cilantro chopped


  1. Place all the ingredient in the slow cooker, except the cilantro. Save cilantro for the last step.

  2. Cook content for 3 hours on low. Mix occasionally.

  3. Add the cilantro and mix gently to not break up the cauliflower. Serve with basmati rice, roti or naan.

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