The slow cooker is an absolute life saver when it comes to busy days, hands down. It single handedly saves me from going crazy when I have a long list chores that need to be done, when I have to be out of the house for the entire day or when I have guests over and already have a lot on my plate.
The slow cooker just sits quietly in the corner of my kitchen and simmers away. You place your ingredients and spices into it and within a few hours, with no effort on your behalf, you have a succulent, rich and complete meal waiting for you. The spices meld together brilliantly, the ingredients cook till tender perfection and the ingredients take on a depth of flavour that never comes about on the stove-top.
I love my slow cooker.
If you don’t own a slow cooker, I seriously suggest you do yourself a massive favour and get one. I have not looked back since owning one, and I am certain you won’t either! I will do a more comprehensive post on the slow cooker soon. I own a Slow Cooker similar to this Breville 4.5l Slow Cooker* – mine is also Breville but is a bit larger and silver. It was a wedding gift from a dear friend of mine and whenever I cook something in it, I send her a gushing message and a few pictures to boot because her gift has honestly made cooking a breeze on busy days.
On to the recipe.
This recipe arose on a busy day (don’t all slow cooker recipes?) when I had a messy house to scrub clean and some pending study-related issues I needed to tend to. I only had vegetables at home but didn’t want to spend a good portion of an hour sauteing the masala and then checking on it every ten minutes to make sure it wasn’t mushing up.
Enter slow cooker.
Everything was chopped up and dumped into the slow cooker. The slow cooker was turned to ‘Low’. I continued my day as though the concept of ‘dinner’ did not exist; scrubbing the kitchen from top to bottom, cleaning my entire wardrobe, organizing my books, putting a few on Amazon to sell and even managing a few chapters of studying.
I won. I really did.
I did pull a small cheat. Instead of using fresh onions, I used the bagged, pre-fried onions. I always keep these around JUST IN CASE an emergency pulls up, I don’t have onions or I am REALLY pressed for time. I rarely use them, but for this recipe I pulled them out just because I wanted to literally throw-and-go with this recipe; I felt like spending 10-15 minutes sauteing the onions and then having an extra pan to wash would defeat the convenience and purpose of the slow cooker. If you want, you can saute the onions yourself.
Enjoy, with love.x