Do you know how awesome that is?
And! Not only did I make the best lamb biryani ever, I made it yesterday to serve to a guest without testing it beforehand. I was completely confident that it would turn out well, because the cookbook I’ve been using has worked like magic every time I’ve consulted it—which is to say, just about daily since Christmas, when Santa left it under the tree.
Anupy Singla has compiled fifty slow-cooker recipes for Indian food. Each recipe has directions for cooking in a three-and-half quart and a five-quart cooker. (I’ve been using my four- and six-quart cookers and everything’s been fine.) A few of the recipes call for the cook to do a bit of work on the stovetop first. (I haven’t tried those yet. When I get in front of a stove, the end result usually involves something charred and inedible, and also emergency rescue personnel.) Mostly, however, the recipes are super easy: you take the ingredients, dump them in the slow cooker, and mosey on back a few hours later to discover that dinner has cooked itself when you weren’t looking.
Many of the dishes will be familiar from menus at Indian restaurants. I’ve had luck with the chicken tikka masala, and I’ve made the palak paneer several times (that’s the spinach dish with the little cheese cubes) and I had to force myself to stop making the rice pudding quite so often. And then there are the lentils! There is a whole chapter for making lentil dishes and lentil soups.
For the most part, the spices are easy to come by: cumin, turmeric, garlic, ginger, peppers, and cilantro are the commonest ingredients in the book. Noticeably absent from the ingredients lists are fats and oils. Singla calls for them when necessary, but by and large the flavors in the dishes come from healthy spices and vegetables and legumes. The book is illustrated with lovely color photos and, as far as I’m concerned, I’ll never need to eat in an Indian restaurant again.
Check the WRL catalog for The Indian Slow Cooker