Spiced Cauliflower Potatoes

May 22, 2018 at 7:00 AM by Shared by R. Sherstad from Anupy Singla book, The Indian Slow Cooker

Slow Cooker Size: 4 to 5 quart
Cooking Time: 3 hours on low
Yields: 7 cups

INGRIDENTS
  • 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 poweder
  • 1 tbs garam masala
  • 1 tbs salt
  • 1 tsp turmeric powder
  • 3 tbs vegetable or canola oil
  • 1 heaping tbs fresh cilantro chopped
STEPS
  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.

Comments

Powered by Tend