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Slow Cooker Aloo Gobi
Slow Cooker Aloo Gobi is a modern British recipe for a recipe dish for a vegetarian curry of cauliflower and new potatoes in a mildly-spiced gravy adapted to be cooked in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Slow Cooker Aloo Gobi.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : CurryBritish Recipes
Aloo Gobi is a mild vegetarian cauliflower and new potato curry. This version is adapted to be made in a slow cooker, making it ideal for busy families. Personally, I’m not a big fan of cauliflower, so I normally use romanesco cauliflower (also known as romanesco broccoli) in this dish myself. However, I really love cauliflower leaves. So, I cook the curry for friends and family and make the leaves as an accompaniment for myself. Both recipes are included here.
Ingredients:
2 tsp cumin seeds
2 tsp nigella seeds (optional)
4 large garlic cloves, crushed
1 tbsp grated fresh root ginger (or ginger purée)
500g (1lb 2oz) tomatoes, chopped (or 400g [14oz] tin of chopped tomatoes)
4 tsp mild curry powder
2 tsp turmeric
3 tbsp butter or ghee
1 tbsp tomato purée
500g (1lb 2oz) new potatoes, larger ones halved or quartered
1 cauliflower, head chopped into small florets and leaves saved (see Tips below)
salt and freshly ground black pepper, to taste
For the Cauliflower Leaves:
Leaves from 1 cauliflower head, shredded
1 tbsp ghee or vegetable oil
1 tsp nigella seeds
pinch of sugar
salt, to taste
Method:
Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the remainder of the ingredients and ½ tsp salt.
Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and freshly-ground black pepper.
For the cauliflower leaves, heat the ghee in a frying pan and fry the shredded leaves over high heat with the nigella seeds, sugar and salt until the cauliflower leave are starting to brown (but remain crunchy). Squeeze over some lemon juice and cook for 1 minute more.
Serve the aloo gobi with rice and/or naan bread, yoghurt and the cauliflower leaves.
Note: if you would like a hotter curry take two green chillies and prick with the tines of a fork. Add to the curry at the start of cooking. Take the chillies out at the end of cooking and either discard or shred finely and add back to the curry (depending on how hot you like it).
