The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More by Neela Paniz

  • Basmati rice (Chawal) (page 24)

    from The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More The New Indian Slow Cooker by Neela Paniz

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Notes about Recipes in this book

  • Potatoes and peas in tomato sauce (Aloo mattar rasedar)

    • ashallen on September 27, 2019

      This recipe was OK, but I've had much better versions of this dish and would try other recipes before making this one again. I've made a couple of recipes from this book and both times the final dishes were very watery - thinly textured and diluted flavors - so I suspect that my slow cooker might operate at a lower temperature and/or retain moisture more than the type of slow cooker these recipes were tested on.

  • Curried chickpeas (Channa masala)

    • ashallen on July 18, 2019

      I think my slow cooker might differ in performance from the slow cooker that was used to test recipes for this cookbook. Both dishes I've made from this book were surprisingly watery compared to stovetop versions I've made. I've made a note to reduce the amount of water added at the beginning of cooking. I can't comment on the flavor profile of this recipe as written in the book because I switched a few of the spices and ended up with something overly bland. The wateriness didn't help that either - though I did try to simmer off some of the excess liquid.

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  • ISBN 10 1607746204
  • ISBN 13 9781607746201
  • Published Sep 02 2014
  • Format eBook
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites.

The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker.

She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant.

Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.

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