The Ultimate Indian Crockpot: Aloo Mattar Chole Gobi

I made this by accident today. The logic behind it was picked up during the whole cooking process. I started off wanting to make aloo mattar. Then, along the way, I decided to add the chole and gobi and see how it turns out. I mean while in India, I made aloo mattar, aloo chole, gobi mattar, aloo gobi ... different variations of the same thing. Why not mix it all together and make one ultimate Indian crockpot meal.

1 can of Hunt's petite diced tomatoes
2 small potatoes, wrapped in paper towel and baked in microwave for 3 minutes each
1 cup frozen peas
1/2 cup chickpeas, boiled or canned
1 big onion, chopped
4 cauliflower florets, chopped
1/2 tbsp green chili paste
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tbsp coriander powder
Pinch of asafoetida powder
1 tsp cumin seeds
Pinch of cinnamon powder (or garam masala)
Pinch of clove powder (or garam masala)
2 tbsp lemon juice
Sugar to taste
Salt to taste
Chopped cilantro

1. Boil the potatoes in boiling water or the quick and easy microwaveable way by wrapping the potato in a brown paper bag or paper towel for about 3 minutes. Peel and chop.
2. Heat oil in pot. Add the cumin seeds and let them crackle. Remove from heat and add the asafoetida powder. Then add the onions and let them sautee until they turn glossy.
3. Next, add the garlic paste, ginger paste, green chili paste and canned tomatoes with a little sprinke of water. Cover pot and let the tomatoes cook for about 5 minutes on medium heat.
4. Open the pot and add all of the other dry spices, including salt, sugar red chili powder, coriander, turmeric, cinnamon and clove powders. (You can add garam masala instead. WE find that garam masala is too strong so we ground up cinnamon and clove and add a pinch of it in most Indian cuisine.)
5. When tomatoes have reduced down, say 5 minutes later, add the boiled potatoes, peas, chickpeas and cauliflower. Also, add the lemon juice. Let the veggies continues to cook on low heat for the last 8-10 minutes.
6. Finally, garnish with the chopped cilantro and serve hot with roti and a side salad.

This accidental meal turned out fabulous. B and I both enjoyed it very much that I will be making it again soon. It actually reminded me of pav bhaji except without the pav bhaji masala. So, if you love pav bhaji, you will love this! Picture will be taken the next time around ..