i got the recipe for aloo gobi in the crockpot from a friends blog. she has lots of awesome recipes and menu ideas and you should check it out HERE!
here is the recipe she posted, with her comments in (). i added my changes in red.
1 large cauliflower, washed and cut into bite-sized pieces
1 large Russet potato, peeled and diced i used three medium red potatoes and didn’t peel them.
1 medium yellow onion, peeled and diced
1 medium tomato, diced
4 cloves garlic, minced (I used a garlic press) i put this off until the end and then forgot.
1 largeish serrano (the original calls for 3-4 green Thai peppers or serranos, but I’ve got to mind the Scovilles with the small ones around.) (Not that they ate any of it.) i used one big serrano and removed some of its seeds and membranes.
1 T cumin seeds
1 T red chili powder i wasn’t sure if this was something fancy or just reg chili powder. i used chili powder.
1 T garam masala
1 T salt (I was so relieved to see this much salt in the recipe! I am so sick of underseasoned recipes!)
1 t turmeric powder
3 T canola oil (make sure you’re using non-GMO canola oil; I use Spectrum. I reckon if you’re anti-canola in general, you could use butter instead or regular old vegetable oil) i used a combination of butter and olive oil.
(The cookbook also calls for a heaping T of chopped cilantro, but I don’t know why you’d want to ruin your dish with that foul herb.) i agreed with the sentiment and didn’t add any.
Put all the ingredients in the crockpot. Cook on low for three hours (or more, if necessary). Stir occasionally. Don’t worry if the cauliflower seems crunchy; it will eventually soften and release liquid. (Here’s where you add cilantro, if you want to ruin your meal.) Serve with rice or naan, (or if you’re me, both. Yay, carbs!) i think mine ended up cooking for a little over 4 hours, and we had rice and naan!
this was amazingly delicious, and simple to make!! the flavor was awesome. mr perfect loved it as well, and we both gorged ourselves silly!!