Tag Archives: slowcooker

Indian Saag (Spinach)

Yes, after what seems like a million years, I’m finally back to making a posting on my blog.

Why the hiatus you ask?  Well, I really grew to dislike the process of how I updated my blogs, the inconsistencies from post-to-post, as well as the inability to have a properly formatted “Print” button, I hated printing something from here and having a bunch of improperly formatted pages printing.  I think I may have got something I like now…let’s see if I stick with it this time.

Anyway, onto the recipe – I was reading an Indian Slow Cooker book last year and stumbled upon this…I tried making it the “desi way” before (e.g. – in front of the stove all day making tarka, etc.) and it was a pain in the butt, and ended up tasting terrible, so I was doubtful this would turn out at all, but was surprised (shocked, really) at how good this tasted. This is a staple recipe whenever we’re craving some Indian food.  The added bonus of this dish is the fact that it is super simple and extremely healthy, at least before you add the Ghee…

Slow Cooker Indian Saag

  • Servings: 6
  • Time: 5 hours, 0 minutes
  • Difficulty: Easy
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Credit – Modified from The Indian Slow Cooker

Ingredients:

  • 2 Bunches of Spinach (washed) – I typically cut the stems off but you can leave them on if you like
  • 2 Large Yellow Onions – I cut them into quarters
  • 3 Medium Tomatoes – I cut them into 6 or 8 pieces
  • Ginger – I use my Microplane grater and grate a couple of tablespoons worth – modify the amount based on your taste preferences
  • 20 Cloves of Garlic (guessing about 3 Heads of Garlic)
  • Serrano Peppers – modify this based on how spicy you like your dish.  I would recommend a minimum of one and up-to 5 based on how hot you like it, take the seeds out if you don’t like it too spicy
  • 4 Tbsp Ground Cumin
  • 1 Tbsp Chilli Powder
  • 1 Tbsp Garam Masala
  • 2 Tsp Haldi (Tumeric)
  • 1 Tbsp Salt
  • Makhani/Butter (optional)

Directions

  1. Place all Ingredients in order into the Slow Cooker except the Salt and Makhani
  2. Cook on HIGH for 3 hours – if you like you can give it all a mix after 90 minutes to ensure none of the Spinach burns on the side, but I usually skip this step
  3. After the 3 hours, what’s left in the Slow Cooker is going to look ugly.  Really, it will.  But don’t worry – it smells good so “Follow Your Nose” like Toucan Sam and use your Immersion Blender and blend everything directly in your Slow Cooker (if you don’t have one – you can pour everything into your blender, process it, then put it back in) – blend it until no big pieces of vegetable or garlic are left.
  4. Put it back in your Slow Cooker with the Salt and cook on LOW for 2 hours
  5. Sit back and eat Saag with next to no effort…add Makhani for flavor

Nutrition Info (per 1/6th, not including any Makhani)

Calories – 70 calories, Protein – 5g, Fat – 0.5g,  Carbs – 14g

Turkey Chilli

Well, since my chicken curry recipe a few weeks ago I thought I would try another slow cooker dish.  Enter this chili – it was EXTREMELY easy to make and smelt great as it simmered all day long in the kitchen.

Seriously it was easy – you need to try this.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 can condensed tomato soup
  • 1 can diced tomatoes
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1/2 medium onion, chopped
  • 1 tablespoons chili powder
  • 1 can corn
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

Directions

  1.  Cook the ground turkey over medium heat for 7-10 minutes.  
  2. Grease the inside of the slow cooker with some cooking spray, and add all of the above ingredients and stir well
  3. Cook on high for 4 hours

Chicken Curry

I make this dish using a slow cooker…I’m not even sure where we got a slow cooker, as I don’t remember buying it.  But once or twice a year, I pull it out and put it to use.  Afterwards, I marvel at how easy it was and how good the kitchen smelled all day, and vow to use it again soon.  I guess I’ll see you in 2013!

Ingredients:

  • 2 tbsp Butter
  • 2 tbsp Vegetable Oil
  • Pack of Chicken Breast or Thighs (I used Thighs)
  • 1 small onion, diced
  • 3 cloves of Garlic, diced
  • 2 tsp Curry Power
  • 1 tbsp Curry Paste
  • 2 tsp Tandoori Masala
  • 1 tsn Garam Masala
  • 1 can Tomato Paste
  • 1 Jalapeno Pepper, diced
  • 12-15 Cardamom pieces
  • 1 can Coconut Milk
  • 1 cup Yogurt
  • Salt

Directions:

  1. Melt the butter +  oil in a  skillet over medium heat.
  2. Add the diced chicken, onion, jalapeno, and garlic. Cook and stir until the onion has softened, took about 8 minutes for me. 
  3. Add the curry powder, curry paste, tandoori masala, garam masala, and tomato paste and mix well. 
  4. Pour the chicken into a slow cooker, and stir in the cardamom pods, coconut milk, salt, and yogurt.
  5. Cook on low 7-8 hours, and serve with Rice or Naan