This recipe and the next are from a book called The Indian Slow Cooker. Obviously, you'll need a slow cooker to make this. Carolyn had tried and failed at Indian food several times in the past. This book is fantastic because the food came out tasting great, and you just put everything in at the beginning, like a slow cooker aught to be used.
We have a 6.5 qt slow cooker, and this recipe nearly fills it.
1 large head califlower, 1 inch pieces
2-3 large potatoes, 1 inch pieces (we used russet)
1 medium yellow onion, coarsely chopped
1 tomato, diced (or a can)
2 inch cube ginger, grated
3 cloves garlic, minced or grated
3-4 serrano chilies (this dish was hot, adjust to your tastes)
1 T cumin seeds
1 T red chili powder
1 T garam masala
1-2 t salt
1 t tumeric
3 T veg/other oil
1-3 T fresh cilantro, chopped
Everything goes into the slow cooker except the cilantro. Cook for ~3 hours on low. May need to mix once about 1 hr in, to ensure nothing sticks to the cooker. Cooking times vary wildly by crock pot.
Eat with basmati rice and/or naan (buy frozen from Asian grocery--very good)
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