Slightly adapted from The Indian Slow Cooker, this recipe serves 8.
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste (original recipe calls for 1 Tbsp cayenne; see reader comments)
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.
Cook on LOW for 4 hours, stirring once or twice, if you're around.
Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.