Indian Slow Cooker 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

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1785032011
  • ISBN 13 9781785032011
  • Published Nov 05 2015
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

Indian Slow Cooker helps you to create authentic Indian food with over 60 delicious, fuss-free recipes that can be prepared ahead and cooked while you do other things. In this easy-to-follow cookbook, innovative chef Neela Paniz showcases the best regional curries, dals, vegetable and rice side dishes, as well as key accompaniments like chutneys, chapatis, raita and fresh Indian cheese. By revolutionising the long, slow approach to Indian cooking, Neela's inventive recipes help you to produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi and Bangalore, or your favourite Indian restaurant. Featuring both classic and original recipes that have been adapted for the slow cooker such as Pork Vindaloo, Mixed Yellow Dal, Kerala Fish Curry, Sweet-and-Sour Aubergine and Black-Eyed Pea Curry, the vibrant tastes of India become simple for busy cooks to recreate at home any day of the week.

Other cookbooks by this author