Potato and Cauliflower Masala

Name: Potato and Cauliflower Masala
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: 4–6 Servings Makes 4 entrees or 6 side dishes
Cuisine: Indian
Ingredients: ½ teaspoon garam masala; 2 teaspoon ground coriander; 1 teaspoon kosher salt; 1 teaspoon light brown sugar; Juice of ½ lime; 1 jalapeño pepper, stemmed, seeded, and finely chopped; 3 tablespoons chopped fresh cilantro; 1 teaspoon cumin seeds; 3 tablespoons vegetable oil, divided; 2 pounds golden potatoes, peeled and cut into 1-inch dice; ½ teaspoon black mustard seeds; 1 tablespoon minced gingerroot; 1 large cauliflower, trimmed and broken into large florets; ½ teaspoon ground turmeric; 1 can (about 15 ounces) diced tomatoes, with their liquid

Preparation info

4–6
Servings Makes 4 entrees or 6 side dishes

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Aloo gobhi, the classic Punjabi combination of spiced cauliflower and potato, is the inspiration for this vegan stew of hearty vegetables infused with Indian spices. Serve it as a side dish with roasted or grilled meats, or as a vegetarian main course accompanied by rice pilaf or warm flatbreads.

Ingredients

3 tablespoons vegetable oil, divided
1 teaspoon cumin seeds
½

Asia
India
Main course
Starter
Side dish
Gluten-free
Vegan
Punjab

Method

Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the cumin and mustard seeds and cook until the mustard seeds turn gray and start to pop, about 30 seconds. Add the potatoes and sauté until spotted with brown, about 5 minutes. Transfer to a 4-quart, or larger, slow cooker.

Add the remaining tablespoon of oil and the cauliflower to the skille