This easy Slow Cooker Aloo Bhaji is a simple and flavorful vegetarian dish perfect for a quick meal. With tender potatoes, aromatic spices, and a touch of ghee, it’s a comforting and nutritious option. You can easily adjust the heat with green chillies and serve it with a squeeze of lemon for extra freshness.
Jump to Recipe Print RecipeRecipe Ingredients
- 40 g (1½ oz) ghee
- 1 kg (2 lb 4 oz) Desiree (or other all-purpose) potatoes, peeled and cut into 2.5 cm (1 inch) chunks
- 2 brown onions, finely chopped
- 1–2 long green chillies, finely chopped
- 2 teaspoons finely chopped fresh ginger
- ½ teaspoon mustard seeds
- ½ teaspoon ground turmeric
- ½ teaspoon cumin seeds
- 1 teaspoon sea salt
- 2 tablespoons chopped coriander (cilantro) leaves, to garnish
- Lemon wedges, to serve
How To Make Slow Cooker Aloo Bhaji
- Heat ghee and cook potatoes and onions: Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium-high heat. Add the potato and onion and cook, stirring, for 3–4 minutes until the onion starts to soften.
- Add spices and cook further: Stir in the chilli, ginger, spices, and salt and cook for a further 2–3 minutes until the potato is golden.
- Transfer to slow cooker: Return the insert pan to the slow cooker (if using), or transfer the mixture to a slow cooker. Sprinkle 2 tablespoons of water over the mixture, then cover and cook on high for 1 hour, or until the potato is tender.
- Garnish and serve: Garnish with the coriander and serve with lemon wedges.
Recipe Tips
- Use waxy potatoes for best texture: Desiree potatoes work well, but you can also use other waxy potatoes for a firmer texture that holds up well in the slow cooker.
- Adjust spice levels: If you prefer less heat, use only 1 green chilli or remove the seeds before adding them to the dish.
- Add water gradually: Start with 2 tablespoons of water to avoid too much moisture, and add a little more if needed while cooking to prevent the potatoes from sticking.
- Stir halfway through cooking: Give the mixture a gentle stir halfway through the cooking time to ensure even cooking and prevent sticking at the bottom.
- Garnish for freshness: Fresh coriander adds a burst of flavor, so don’t skip it—sprinkle it just before serving for the best taste.
Recipe FAQs and Variations
Can I use different potatoes?
Yes, any all-purpose potato works well, but waxy potatoes hold their shape better.
How can I make it spicier?
Add extra green chillies or include a pinch of red chili powder to increase the heat.
Can I add other vegetables?
Yes, carrots, peas, or cauliflower can be added to this dish for more variety and color.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Can I make it vegan?
This recipe is already vegan, just ensure to use a plant-based ghee alternative.
Check out More Recipes:
- Slow Cooker Sweet and Sour Soybeans
- Acorn Squash Stuffed With Cranberry-pecan Rice In Slow Cooker
- Spice-rubbed Spaghetti Squash In Slow Cooker
Slow Cooker Aloo Bhaji
Course: DinnerCuisine: IndianDifficulty: Medium4
servings15
minutes1
hour216
kcalThis easy Slow Cooker Aloo Bhaji is a simple and flavorful vegetarian dish perfect for a quick meal. With tender potatoes, aromatic spices, and a touch of ghee, it’s a comforting and nutritious option. You can easily adjust the heat with green chillies and serve it with a squeeze of lemon for extra freshness.
Ingredients
40 g (1½ oz) ghee
1 kg (2 lb 4 oz) Desiree (or other all-purpose) potatoes, peeled and cut into 2.5 cm (1 inch) chunks
2 brown onions, finely chopped
1–2 long green chillies, finely chopped
2 teaspoons finely chopped fresh ginger
½ teaspoon mustard seeds
½ teaspoon ground turmeric
½ teaspoon cumin seeds
1 teaspoon sea salt
2 tablespoons chopped coriander (cilantro) leaves, to garnish
Lemon wedges, to serve
Directions
- Heat ghee and cook potatoes and onions: Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium-high heat. Add the potato and onion and cook, stirring, for 3–4 minutes until the onion starts to soften.
- Add spices and cook further: Stir in the chilli, ginger, spices, and salt and cook for a further 2–3 minutes until the potato is golden.
- Transfer to slow cooker: Return the insert pan to the slow cooker (if using), or transfer the mixture to a slow cooker. Sprinkle 2 tablespoons of water over the mixture, then cover and cook on high for 1 hour, or until the potato is tender.
- Garnish and serve: Garnish with the coriander and serve with lemon wedges.
Notes
- Use waxy potatoes for best texture: Desiree potatoes work well, but you can also use other waxy potatoes for a firmer texture that holds up well in the slow cooker.
- Adjust spice levels: If you prefer less heat, use only 1 green chilli or remove the seeds before adding them to the dish.
- Add water gradually: Start with 2 tablespoons of water to avoid too much moisture, and add a little more if needed while cooking to prevent the potatoes from sticking.
- Stir halfway through cooking: Give the mixture a gentle stir halfway through the cooking time to ensure even cooking and prevent sticking at the bottom.
- Garnish for freshness: Fresh coriander adds a burst of flavor, so don’t skip it—sprinkle it just before serving for the best taste.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories216
- % Daily Value *
- Total Fat
8.6g
14%
- Saturated Fat 4.4g 23%
- Cholesterol 15mg 5%
- Sodium 1450mg 61%
- Total Carbohydrate
35.7g
12%
- Dietary Fiber 3.7g 15%
- Sugars 2.4g
- Protein 4.2g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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