Aloo gobi is, according to Wikipedia,
"a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines."The name describes the two main ingredients: aloo means potato and gobi is cauliflower.
It needs long slow cooking, so a slow cooker is perfect. I've not tried to make it in the oven - I may do that another time, just to check it out.
Meanwhile, if you want to try the recipe (slightly adapted from one we found on theperfectpantry blog) this is how we made it...
Ingredients (serves 4)
1 medium cauliflower, cut into small pieces (discard leaves and main stalk)
2 medium potatoes, peeled and cut into 1cm-ish cubes
1 medium onion, peeled and chopped into small-ish pieces
1 tin chopped tomatoes with their juice (rinse can out with a very little water) or fresh ripe tomatoes, chopped into pieces
2" piece of root ginger, peeled and chopped into small pieces (or grated if you prefer)
3 cloves garlic, peeled and chopped into small pieces (or crushed if you prefer)
2 Jalapeno peppers, remove stalk, seeds and ribs inside, then slice finely
1 tbsp cumin seed
1 tbsp garam masala
1 tsp turmeric
a pinch of Cayenne pepper (add more if liked)
a large pinch sea salt
3 tbsp olive oil or vegetable oil
½ tsp dried Coriander leaf
handful fresh Coriander leaf, toughly chopped (optional)
Put all ingredients except fresh Coriander leaf into slow cooker, stir to mix everything together. Put the slow cooker on High for 2 hours, stirring after each hour if possible. Then drop heat down to low and leave to cook for another 4 hours, stirring occasionally if possible. The original recipe said cook for 4 hours on low (no high level cooking) but I found this didn't work with our slow cooker and it needed the extra cooking time to develop the flavour. It may work on low through depending on the model you have, ours is a somewhat elderly Morphy Richards one.
Aloo gobi is a dry curry, which is why there is no extra liquid added. The liquid in the recipe comes from the tomatoes and vegetables themselves during the cooking, so the end result is mainly curry with just a small amount of juice.
Add the fresh Coriander just before you are ready to serve it, it it good eaten on its own, or with rice or naan bread.
"The proof of the pudding is in the eating"
I left a note for my son to say this was ready for him when he was hungry. I came back to find the slow cooker empty and the note annotated. I think he enjoyed it!