Slow cooker aloo gobi

Slow cooker aloo gobi

This is made possible by BBC Foods!


  • 2 tsp cumin seeds
  • 2 tsp nigella seeds (optional)
  • 4 large garlic cloves, crushed
  • 1 tbsp grated fresh root ginger (or ginger purée)
  • 500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes)
  • 4 tsp mild curry powder
  • 2 tsp turmeric
  • 3 tbsp butter or ghee
  • 1 tbsp tomato purée
  • 500g/1lb 2oz new potatoes, larger ones halved or quartered
  • 1 cauliflower, head chopped into small florets and leaves saved (see Tips below)
  • salt and freshly ground black pepper

To serve

  • freshly cooked rice or warmed naan bread
  • plain yoghurt


  1. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, in a small frying pan for 1 minute until fragrant.

  2. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt.

  3. Cook for 3 hours on Low, until the potatoes are tender.

  4. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves.

Banner and Image Credit: BBC

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