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Aloo Gobi - Spiced Cauliflower and Potatoes Recipe

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This recipe for Aloo Gobi - Spiced Cauliflower and Potatoes is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg. Cauliflower (washed and cut into 1" pieces - about 8 c.)
1 lg. Potato (russet or yellow) or 3 med. (about 2 c.)
1 med. Yellow Onion (peeled and coarsely chopped)
Optional: 1 med. Tomato (diced)
1 - 2" piece of Ginger (peeled and grated)
3 cloves of Garlic (chopped or minced)
3-4 Thai, Serrano or Cayenne peppers (stems removed and chopped)
1 tbsp. Cumin Seeds
1 tbsp. Red Chili Powder
1 tbsp. Garam Masala
1 tbsp. Salt
1 tsp. Tumeric Powder
3 tbsp. Vegetable or Canola Oil
1 tbsp. Fresh Cilantro (chopped)
Optional: 1/2 c. Frozen Peas
Directions:
Directions:
Add all ingredients, except cilantro and frozen peas, in the slow cooker
Cook on low for 3 hours; mixing once or twice especially in the beginning
Cauliflower will release liquid to prevent sticking
Add cilantro and peas, mix well but gently to not break cauliflower

 

 

 

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