ALOO GOBI (INDIAN POTATOES AND CAULIFLOWER)

Indian food uses so many fabulous spices that are good for your health and taste amazing. Unfortunately, Indian restaurants typically use oil in their dishes. I was busy studying so decided to make this recipe even easier by cooking it in a slow cooker. My husband really liked it and gave me the best compliment when he said "it tastes like real Indian food." If you have not eaten Indian food, you may want to give it a try.

You can find the original recipe by Harshdeep Swami here: Aloo Gobhi, potato cauliflower curry, no oil. All of his recipes are oil free!

Did you know that India has an impressively lower risk of cancer compared to the United States? Watch Dr. Greger's 4 minute video to understand why.

What I did and other details:

-Diced onions measured 1 1/4 heaping cups

-My garlic cloves were so small so I used triple the number

-I forgot to add the ginger root so towards the end added 1/2 tsp ginger powder

-Tomatoes were medium sized

-Chopped cauliflower weighed about 16 oz and potatoes 11 oz. Potatoes were peeled.

-I left out the peas because I am not a pea fan

-Purchased mango powder at my local Indian market

-Put everything into my slow cooker except for the fresh cilantro. Cooked on low for 3 1/2-4 hours (I like my cauliflower soft). Tossed/stirred at least every hour.

-This dish is not spicy hot at all. I like hot so next time I am going to try adding a fresh green chili pepper.

-I served it on white rice for my husband who does not like brown rice.