Aloo Gobi – Slow Cooker


This recipe is a twist on a classic vegetarian Indian dish. It is loaded with incredible spices like garam masala and ground turmeric and is super hearty thanks to the cauliflower, potatoes, and chickpeas. It only requires a few minutes of prep and can simply be left to good away in your slow cooker all day long! Enjoy! 



PREP: 10 minutes

COOK: 8 hours


1 cupvegetable broth
large tomato, diced
yellow onion, diced
garlic cloves, minced
1 tspgrated fresh ginger
1 tbspgaram masala
1 tspground turmeric
1 tspground coriander
1 tspcumin seeds
russet potatoes, peeled and diced
head cauliflower, cut into florets
19-oz can chickpeas, drained and rinsed
1/4 cupfresh cilantro leaves
pepper to taste (recommend 1 tbsp pepper flakes)
recommend not to add any salt!


In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 6 to 8 hours on low or 3 to 4 hours on high. 

Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.

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Sangita Nandakumar

Sangita Nandakumar

You can add jeera ( cumin ) powder , it give more flavour than the whole cumin seeds



So simple and yet so delicious. Well worth the time and effort. Don’t even miss the salt

Cheapest Digital Books

Cheapest Digital Books

Very descriptive article, I liked that a lot. Will there be a part 2?



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