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Aloo Gobi - Indian Cauliflower and Potatoes - in the Slow Cooker

written by Marsha Seidelman, M.D.

Indian Cauliflower and Potatoes - Variant of Aloo Gobi
Adapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html

As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy spice of the year - turmeric.

Here's a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis.  Over the past few years, it has been studied in radiation dermatitis, where its use may be promising.  Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it.  As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.  

These same yellow compounds can stain clothing, so don your favorite cooking clothes when working with it.

Just because it tastes good, though, you should try this recipe. Being able to just toss in all the ingredients and let it cook is great. Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner. As with most foods, it does taste better a day or two later.

Ingredients:
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped

Directions:
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 5 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

REFERENCES: 

UpToDate 2017

National Geographic Guide to Medicinal Herbs. R Johnson, S Foster, T Low Dog MD, D Kiefer, MD. 2014

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