17 Delicious Indian Slow Cooker Recipes Easy to Make

Feeling overwhelmed by weeknight dinners? Let’s turn that around with the magic of your slow cooker and the vibrant flavors of Indian cuisine! Our roundup of 17 Delicious Indian Slow Cooker Recipes Easy to Make is your ticket to stress-free, flavorful meals that’ll have everyone asking for seconds. From creamy butter chicken to hearty dal, these dishes promise to spice up your routine without the fuss. Keep reading to find your next favorite meal!

Butter Chicken Slow Cooker Recipe

Get ready to simplify your dinner routine with this Butter Chicken Slow Cooker Recipe. Guaranteed to fill your kitchen with irresistible aromas and your belly with comfort.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker.)
• 1 cup plain yogurt (Full-fat yogurt gives the sauce its creamy richness.)
• 4 tbsp butter (Salted butter adds just the right amount of seasoning.)
• 1 tbsp olive oil (Extra virgin is my go-to for its flavor.)
• 1 large onion, diced (Yellow onions work best for their sweetness.)
• 3 garlic cloves, minced (Fresh garlic beats powdered any day.)
• 1 tbsp ginger paste (A time-saver that packs a punch.)
• 1 can (15 oz) tomato sauce (Opt for no-salt-added to control the seasoning.)
• 2 tsp garam masala (The heart of the dish’s warmth.)
• 1 tsp turmeric (Adds color and earthiness.)
• 1 tsp cumin (Toasted and ground cumin elevates the flavor.)
• 1/2 tsp cayenne pepper (Adjust to your heat preference.)
• Salt to taste (Start with 1 tsp and adjust after cooking.)
• 1/2 cup heavy cream (Stir in at the end for a silky finish.)
• Fresh cilantro for garnish (A must for freshness and color.)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onions, garlic, and ginger paste. Cook until onions are translucent, about 5 minutes.
2. Transfer the onion mixture to the slow cooker. Add chicken thighs, yogurt, tomato sauce, garam masala, turmeric, cumin, cayenne, and salt. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; it slows cooking.
4. Remove chicken and shred with two forks. Return to the slow cooker.
5. Stir in butter and heavy cream. Cover and cook on HIGH for 15 minutes. Tip: This step melds the flavors beautifully.
6. Garnish with fresh cilantro before serving. Tip: Serve over basmati rice or with naan for soaking up the sauce.

This dish delivers tender chicken in a luxuriously creamy sauce with just the right kick. Try topping with a dollop of yogurt and a sprinkle of garam masala for an extra layer of flavor.

Slow Cooker Chicken Tikka Masala

Ready to dive into a dish that’s as easy as it is delicious? Slow Cooker Chicken Tikka Masala brings the vibrant flavors of India to your kitchen with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker.)
• 1 cup plain yogurt (Full-fat yogurt gives the sauce its creamy texture.)
• 2 tbsp garam masala (The heart of the dish—don’t skimp.)
• 1 tbsp grated ginger (Fresh is best for that zing.)
• 3 garlic cloves, minced (Because more garlic is always better.)
• 1 can (14.5 oz) diced tomatoes (No need to drain; the juice adds to the sauce.)
• 1 cup heavy cream (Adds richness; stir in at the end.)
• 1 tbsp vegetable oil (For sautéing; olive oil works too.)
• Salt to taste (I start with 1 tsp and adjust later.)

Instructions

1. Heat oil in a pan over medium-high heat. Brown chicken thighs for 3 minutes per side. (This step isn’t mandatory, but it adds depth.)
2. Transfer chicken to slow cooker. Mix yogurt, garam masala, ginger, garlic, and tomatoes in a bowl. Pour over chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Slow cooking melds the flavors beautifully.)
4. Stir in heavy cream. Cook for another 15 minutes on HIGH. (This prevents curdling.)
5. Season with salt. (Taste first; the yogurt adds tang.)

Unbelievably tender chicken swims in a creamy, spiced sauce. Serve over basmati rice or with naan for scooping up every last bit.

Vegetable Korma Slow Cooker Recipe

Aromatic and effortlessly creamy, this Vegetable Korma is a slow cooker dream. Packed with vibrant veggies and rich spices, it’s a set-and-forget meal that delivers big flavors with minimal effort.

Ingredients

• 2 cups diced butternut squash (peeled for smoother texture)
• 1 cup full-fat coconut milk (the creamier, the better)
• 1 tbsp garam masala (my pantry staple for depth)
• 1 tsp turmeric (for that golden hue)
• 1/2 cup frozen peas (no need to thaw)
• 1 large onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (fresh is key)
• 1 tbsp grated ginger (I keep mine frozen for easy use)
• 1 tbsp vegetable oil (avocado oil works great here)
• 1/2 tsp salt (adjust after cooking)

Instructions

1. Heat oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger. Cook for 1 minute until fragrant. Tip: Don’t let garlic brown.
3. Transfer onion mixture to slow cooker. Add squash, coconut milk, garam masala, turmeric, and salt.
4. Cover and cook on LOW for 6 hours. Tip: Resist stirring to keep veggies intact.
5. Stir in peas. Cover and cook for 15 more minutes. Tip: Peas add a pop of color and sweetness.
6. Check seasoning. Adjust salt if needed.

Korma’s velvety sauce clings to tender veggies, offering a comforting bite. Serve over basmati rice or with warm naan for scooping up every last bit.

Slow Cooker Lamb Rogan Josh

Unlock the flavors of your kitchen with this Slow Cooker Lamb Rogan Josh, a dish that marries convenience with rich, aromatic spices.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (bone-in adds more flavor)
• 1 cup plain yogurt (full-fat for creaminess)
• 2 tbsp ghee (butter works, but ghee is traditional)
• 1 large onion, finely chopped (yellow for sweetness)
• 4 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (keep some skin on for extra zing)
• 2 tbsp Rogan Josh spice mix (homemade or store-bought, but check for freshness)
• 1 cup tomato puree (canned is fine, but simmer it first to reduce acidity)
• 1 tsp salt (adjust later if needed)
• 1/2 cup water (to adjust consistency)
• Fresh cilantro, chopped (for garnish, don’t skip)

Instructions

1. Heat ghee in a pan over medium heat. Brown lamb chunks in batches, 3-4 minutes per side. Don’t overcrowd the pan.
2. Transfer lamb to slow cooker. In the same pan, sauté onions until golden, about 5 minutes. Add garlic and ginger, cook for 1 minute.
3. Stir in Rogan Josh spice mix, cook for 30 seconds until fragrant. Add tomato puree and salt, simmer for 2 minutes.
4. Pour mixture over lamb in slow cooker. Add yogurt and water, stir to combine. Cover and cook on low for 6 hours.
5. Check consistency after 5 hours; if too thick, add a splash of water. Lamb should be tender and falling off the bone.
6. Garnish with fresh cilantro before serving. Serve hot with basmati rice or naan.

Outcome: The lamb is melt-in-your-mouth tender, infused with deep, warming spices. Try serving it over a bed of saffron rice for an extra touch of luxury.

Chana Masala Slow Cooker Recipe

This Chana Masala Slow Cooker Recipe is a game-changer for busy weeknights. Toss everything in, and let the slow cooker do the magic.

Ingredients

• 2 cups dried chickpeas, soaked overnight (they plump up beautifully)
• 1 large onion, diced (yellow onions are my favorite for sweetness)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 tbsp ginger, grated (keep the peel on for extra fiber)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 2 tsp garam masala (the heart of the dish, don’t skimp)
• 1 tsp turmeric (for that golden hue and health boost)
• 1 tsp cumin seeds (toasting them first releases their aroma)
• 1/2 tsp cayenne pepper (adjust based on your heat tolerance)
• 4 cups vegetable broth (homemade if you have it)
• 1/2 cup cilantro, chopped (for that fresh finish)
• Salt to taste (I start with 1 tsp and adjust later)

Instructions

1. Drain and rinse the soaked chickpeas. This removes any impurities.
2. In a slow cooker, combine chickpeas, onion, garlic, ginger, tomatoes, garam masala, turmeric, cumin seeds, cayenne, and vegetable broth. Stir well.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours. The longer, the better for flavor.
4. Once cooked, stir in cilantro and salt. Taste and adjust seasoning if needed.
5. Tip: For a thicker sauce, mash some chickpeas against the side of the pot.
6. Tip: Serve with a dollop of yogurt to cool down the spices.
7. Tip: Leftovers taste even better the next day as flavors meld.

The chickpeas are tender, and the sauce is richly spiced. Try serving over basmati rice or with warm naan for scooping up every last bit.

Slow Cooker Palak Paneer

Palak paneer is a creamy, comforting dish that’s surprisingly easy to make in a slow cooker. Perfect for busy weeknights, it’s a vegetarian delight that packs a punch of flavor.

Ingredients

• 1 lb fresh spinach (I like to use baby spinach for its tenderness)
• 1 cup paneer, cubed (homemade or store-bought, both work great)
• 1 large onion, finely chopped (yellow onions are my preference for sweetness)
• 2 tomatoes, pureed (ripe ones add a nice tang)
• 3 garlic cloves, minced (fresh is best for that sharp flavor)
• 1 inch ginger, grated (adds a warm, spicy note)
• 1 tsp cumin seeds (toasted lightly before use enhances their aroma)
• 1 tsp garam masala (my secret for depth of flavor)
• 1/2 tsp turmeric powder (for that golden hue and health benefits)
• 1/2 cup heavy cream (for richness, though coconut milk is a great vegan alternative)
• 2 tbsp ghee (clarified butter gives it authenticity, but butter works too)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat ghee in a pan over medium heat. Add cumin seeds, wait until they sizzle, about 30 seconds.
2. Add chopped onions. Cook until golden brown, stirring occasionally, about 5 minutes.
3. Stir in garlic and ginger. Cook for 1 minute until fragrant.
4. Add tomato puree, garam masala, and turmeric. Cook until the mixture thickens, about 5 minutes.
5. Transfer the mixture to the slow cooker. Add spinach and 1/2 cup water. Stir well.
6. Cover and cook on low for 4 hours. The spinach should be completely wilted.
7. Use an immersion blender to puree the mixture until smooth. Tip: For a chunkier texture, blend half.
8. Add paneer cubes and heavy cream. Stir gently to combine.
9. Cover and cook on low for another 30 minutes. The paneer should be soft but not mushy.
10. Adjust salt if needed. Serve hot. Tip: Garnish with a drizzle of cream and a sprinkle of garam masala for extra flavor.

Now, the palak paneer is velvety with a hint of spice, perfect over basmati rice or with naan. Not just a meal, it’s a comforting embrace in a bowl.

Dal Makhani Slow Cooker Recipe

Kickstart your culinary journey with this Dal Makhani Slow Cooker Recipe, a creamy, buttery lentil dish that’s effortlessly delicious.

Ingredients

• 1 cup whole black lentils (urad dal) – soak overnight for best texture.
• 1/4 cup red kidney beans (rajma) – adds a nice bite.
• 3 cups water – for cooking the lentils and beans.
• 1 tbsp ghee – my secret for rich flavor.
• 1 tbsp extra virgin olive oil – for a healthier twist.
• 1 large onion, finely chopped – the base of our flavor.
• 2 tomatoes, pureed – for that tangy sweetness.
• 1 tbsp ginger-garlic paste – fresh is always better.
• 1 tsp cumin seeds – toasty and aromatic.
• 1/2 tsp turmeric powder – for color and health.
• 1 tsp garam masala – the soul of the dish.
• 1/2 cup heavy cream – makes it luxuriously creamy.
• Salt to taste – because seasoning is key.

Instructions

1. Rinse the soaked lentils and kidney beans under cold water until the water runs clear.
2. Add the lentils, kidney beans, and water to the slow cooker. Cook on high for 4 hours or until tender.
3. Heat ghee and olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
4. Add the chopped onions and sauté until golden brown, about 5 minutes.
5. Stir in the ginger-garlic paste and cook for another minute until fragrant.
6. Add the tomato puree, turmeric, and garam masala. Cook until the oil separates, about 5 minutes.
7. Transfer the mixture to the slow cooker. Stir well and cook on low for another 2 hours.
8. Add the heavy cream and salt. Mix thoroughly and cook for an additional 30 minutes.
9. Tip: For a smoother texture, mash some of the lentils against the side of the slow cooker before adding the cream.
10. Tip: If the dal is too thick, adjust consistency with a little hot water.
11. Tip: Let it rest for 10 minutes after cooking to enhance flavors.

Creamy and rich, this Dal Makhani pairs perfectly with naan or steamed rice. Garnish with fresh cilantro for a pop of color and freshness.

Slow Cooker Beef Vindaloo

Bold flavors define this Slow Cooker Beef Vindaloo, a dish that marries tender beef with a fiery, aromatic sauce. Perfect for those who love a hearty meal with a kick.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find chuck stays juiciest)
• 3 tbsp vegetable oil (extra virgin olive oil works in a pinch)
• 1 large onion, finely chopped (yellow onions add sweetness)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder can substitute)
• 2 tbsp ginger, grated (keep the peel for extra fiber)
• 3 tbsp vindaloo paste (homemade or store-bought, adjust for heat)
• 1 cup beef broth (low-sodium to control saltiness)
• 1 tbsp brown sugar (balances the spice beautifully)
• 1 tbsp apple cider vinegar (for that tangy depth)
• 1 tsp salt (I prefer sea salt for its minerality)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in batches, browning on all sides, 3-4 minutes per batch. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer beef to slow cooker. In the same skillet, sauté onion until translucent, 5 minutes.
4. Add garlic and ginger, cooking until fragrant, 1 minute. Tip: Stir constantly to prevent burning.
5. Stir in vindaloo paste, cooking for 2 minutes to deepen flavors.
6. Pour in beef broth, scraping up any browned bits. Tip: These bits add incredible flavor.
7. Transfer onion mixture to slow cooker. Add brown sugar, vinegar, and salt.
8. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender.

Lusciously tender beef in a sauce that’s both fiery and complex, this vindaloo is a showstopper. Serve over steamed basmati rice or with warm naan to soak up every bit of sauce.

Aloo Gobi Slow Cooker Recipe

Vegan or not, this Aloo Gobi Slow Cooker Recipe is a game-changer for busy weeknights. It’s hearty, flavorful, and hands-off.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key here)
• 1 tbsp ginger, grated (keep the peel for extra nutrients)
• 1 tsp turmeric powder (for that golden hue)
• 1 tsp cumin seeds (toast them for a nutty aroma)
• 1 head cauliflower, cut into florets (keep them chunky)
• 2 medium potatoes, cubed (Yukon Golds hold up well)
• 1 cup tomato puree (canned is fine, but fresh tastes brighter)
• 1 tsp salt (adjust as needed, but start here)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1/2 cup water (just enough to prevent sticking)
• Fresh cilantro, chopped (for garnish, don’t skip it)

Instructions

1. Heat olive oil in a pan over medium heat. Add onions, sauté until translucent, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant. Tip: Don’t let the garlic burn.
3. Stir in turmeric and cumin seeds, toast for 30 seconds to release flavors.
4. Transfer the mixture to the slow cooker. Add cauliflower, potatoes, tomato puree, salt, pepper, and water. Tip: Layer the veggies evenly for uniform cooking.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist stirring to keep the veggies intact.
6. Garnish with fresh cilantro before serving.

Zesty and comforting, this Aloo Gobi melts in your mouth with tender veggies and aromatic spices. Serve it over basmati rice or with warm naan for a complete meal.

Slow Cooker Fish Curry

Cooking a flavorful fish curry doesn’t have to be complicated. This slow cooker version simplifies the process while delivering deep, aromatic flavors.

Ingredients

• 1.5 lbs white fish fillets (like cod or halibut, cut into chunks)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 2 tbsp curry powder (my favorite is Madras for its warmth)
• 1 tbsp ginger, minced (fresh is best here)
• 2 cloves garlic, minced
• 1 onion, diced (yellow for sweetness)
• 1 red bell pepper, sliced (adds a nice crunch)
• 1 tbsp fish sauce (trust me, it’s essential)
• 1 tbsp brown sugar (balances the heat)
• 1 lime, juiced (about 2 tbsp, for brightness)
• 1/2 cup cilantro, chopped (for garnish, don’t skip)

Instructions

1. In your slow cooker, combine coconut milk, curry powder, ginger, garlic, onion, bell pepper, fish sauce, and brown sugar. Stir well.
2. Add the fish chunks, gently stirring to coat them in the sauce.
3. Cover and cook on LOW for 3 hours. Tip: Avoid stirring too much to keep the fish intact.
4. After cooking, stir in lime juice. Tip: Taste and adjust seasoning if needed, but remember the flavors develop over time.
5. Garnish with cilantro before serving. Tip: Serve immediately to enjoy the fish at its tender best.

Now the curry is ready, with the fish perfectly tender and the sauce richly flavored. Try serving it over steamed jasmine rice or with naan for a complete meal.

Punjabi Kadhi Slow Cooker Recipe

Warm up your kitchen with this comforting Punjabi Kadhi, a yogurt-based curry that’s effortlessly made in the slow cooker. Perfect for busy days, it’s a set-it-and-forget-it kind of meal.

Ingredients

• 1 cup plain yogurt (I like using full-fat for creaminess)
• 3 tbsp chickpea flour (this is key for thickening)
• 1 tbsp turmeric powder (for that golden hue)
• 1 tbsp cumin seeds (toasted, they add a nutty flavor)
• 1 tbsp mustard seeds (for a little pop of spice)
• 1 inch ginger, grated (fresh is always best)
• 2 green chilies, sliced (adjust to your heat preference)
• 4 cups water (filtered makes a difference)
• Salt to taste (I start with 1 tsp)
• 2 tbsp ghee (or butter for a richer taste)
• 1 medium onion, thinly sliced (yellow works great)
• 1 tsp fenugreek leaves (dried, they’re subtly bitter and sweet)

Instructions

1. In a bowl, whisk yogurt, chickpea flour, turmeric, and water until smooth. Tip: Sift the chickpea flour to avoid lumps.
2. Heat ghee in a pan over medium heat. Add cumin and mustard seeds; wait until they pop, about 30 seconds.
3. Add onions, ginger, and green chilies. Sauté until onions are golden, about 5 minutes. Tip: Don’t rush this step; caramelized onions add depth.
4. Transfer the onion mixture to the slow cooker. Stir in the yogurt mixture and fenugreek leaves. Tip: If you prefer a tangier kadhi, let it cook longer.
5. Cover and cook on low for 6 hours or high for 3 hours. Stir occasionally to prevent sticking.
6. Season with salt before serving. The kadhi should be creamy with a slight tang. Serve hot over steamed rice or with roti for a comforting meal.

Mellow yet flavorful, this kadhi thickens as it cools, making leftovers even better. Try topping with fresh cilantro or a dollop of cream for extra richness.

Slow Cooker Mushroom Masala

Out of all the slow cooker dishes I’ve tried, this Mushroom Masala stands out for its rich flavors and effortless prep.

Ingredients

• 2 cups button mushrooms, sliced (I like them thick for more texture)
• 1 large onion, finely chopped (yellow onions work best here)
• 3 garlic cloves, minced (fresh is key for that punch)
• 1 tbsp ginger, grated (keep some extra for garnish)
• 1 can (14 oz) diced tomatoes (no salt added is my preference)
• 1 cup coconut milk (full fat for creaminess)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 tbsp garam masala (toast it lightly for more aroma)
• 1 tsp turmeric (adds a beautiful color)
• 1 tsp cumin seeds (they pop and add a nutty flavor)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a pan over medium heat until shimmering.
2. Add cumin seeds, wait until they pop, about 30 seconds.
3. Stir in onions, cook until golden, around 5 minutes.
4. Add garlic and ginger, cook for another minute until fragrant.
5. Mix in garam masala and turmeric, stir for 30 seconds to toast the spices.
6. Transfer everything to the slow cooker, add mushrooms, tomatoes, and salt.
7. Pour in coconut milk, stir well to combine.
8. Cover and cook on low for 6 hours or high for 3 hours.
9. Tip: Stir once halfway through to evenly distribute flavors.
10. Tip: If the sauce is too thin, remove the lid and cook on high for the last 30 minutes.
11. Tip: Garnish with extra grated ginger before serving for a fresh kick.

Hearty and aromatic, this Mushroom Masala has a creamy texture with a slight bite from the mushrooms. Serve it over steamed basmati rice or with warm naan for a comforting meal.

Rajma Slow Cooker Recipe

Craving a hearty, hands-off meal? This Rajma Slow Cooker Recipe delivers deep flavors with minimal effort.

Ingredients

• 1 cup dried kidney beans (soaked overnight, they plump up beautifully)
• 1 large onion, finely chopped (yellow onions are my pick for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp ginger, grated (adds a bright kick)
• 2 tbsp tomato paste (I swear by the concentrated flavor)
• 1 tsp cumin seeds (toasted, for that earthy depth)
• 1 tsp turmeric powder (a must for color and health)
• 1 tsp garam masala (my secret weapon)
• 4 cups water (filtered makes a difference)
• Salt to taste (start with 1 tsp, adjust later)

Instructions

1. Drain soaked kidney beans and rinse under cold water.
2. Add beans, onion, garlic, ginger, tomato paste, cumin seeds, turmeric, garam masala, and water to the slow cooker.
3. Stir well to combine all ingredients.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours. (Tip: No peeking! It slows cooking.)
5. After cooking, stir and check for salt. Adjust if needed. (Tip: Beans absorb salt, so under-season initially.)
6. Let sit for 10 minutes before serving to thicken. (Tip: The wait enhances flavors.)

Amazingly tender beans in a rich, aromatic sauce. Serve over steamed rice or with warm naan for scooping.

Slow Cooker Baingan Bharta

Venturing into the realm of slow cooker dishes brings us to this smoky, flavorful Baingan Bharta. It’s a game-changer for weeknight dinners.

Ingredients

• 2 large eggplants (go for the darker, heavier ones—they’re meatier)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 large onion, finely chopped (yellow onions work best for sweetness)
• 2 tomatoes, diced (ripe ones add a nice tang)
• 3 garlic cloves, minced (fresh is key—no jarred stuff here)
• 1 tsp cumin seeds (toast them lightly for extra aroma)
• 1/2 tsp turmeric powder (adds a warm color and earthiness)
• 1 tsp garam masala (the heart of the dish’s spice profile)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro, chopped (for that bright finish)

Instructions

1. Pierce the eggplants all over with a fork. This prevents them from exploding in the slow cooker.
2. Place the eggplants in the slow cooker. Cover and cook on high for 3 hours until they’re completely soft.
3. Remove the eggplants and let them cool slightly. Peel off the skin and mash the flesh roughly.
4. Heat olive oil in a pan over medium heat. Add cumin seeds and wait until they sizzle—about 30 seconds.
5. Add onions and sauté until golden brown, around 5 minutes. Stir in garlic for the last minute to avoid burning.
6. Mix in tomatoes, turmeric, and garam masala. Cook until the tomatoes break down, about 3 minutes.
7. Transfer the tomato mixture to the slow cooker. Add the mashed eggplant and salt. Stir well.
8. Cover and cook on low for 1 hour to meld the flavors.
9. Garnish with fresh cilantro before serving.

Now the Baingan Bharta boasts a creamy texture with a smoky depth. Serve it with warm naan or over steamed rice for a comforting meal.

Malai Kofta Slow Cooker Recipe

Looking for a comforting dish that’s both rich and satisfying? This Malai Kofta slow cooker recipe delivers creamy textures and deep flavors with minimal effort.

Ingredients

• 1 cup heavy cream (for that luxurious texture)
• 2 tbsp ghee (my grandma’s secret for richness)
• 1 large onion, finely chopped (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp ginger paste (saves time without sacrificing flavor)
• 1 tsp garam masala (the heart of the dish)
• 1/2 tsp turmeric (for that golden hue)
• 1/2 cup paneer, crumbled (homemade if you’re up for it)
• 2 potatoes, boiled and mashed (Yukon Golds are my pick)
• 1/4 cup cornstarch (keeps the koftas from falling apart)
• Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Heat ghee in a pan over medium heat. Sauté onions until golden, about 5 minutes.
2. Add garlic and ginger paste. Cook for 1 minute until fragrant.
3. Stir in garam masala and turmeric. Cook for 30 seconds to bloom the spices.
4. Transfer the mixture to the slow cooker. Add heavy cream and salt. Stir to combine.
5. In a bowl, mix paneer, mashed potatoes, and cornstarch. Shape into 12 balls.
6. Gently place the koftas into the slow cooker. Cover with the sauce.
7. Cook on low for 4 hours. Avoid stirring to keep the koftas intact.
8. Serve hot, garnished with cilantro if desired.

Outcome: The koftas are melt-in-your-mouth tender, with a sauce that’s creamy and subtly spiced. Try serving over basmati rice or with warm naan for scooping up every last bit.

Slow Cooker Goan Pork Curry

Let’s dive into making this flavorful Slow Cooker Goan Pork Curry, a dish that brings the vibrant tastes of Goa to your kitchen with minimal effort.

Ingredients

• 2 lbs pork shoulder, cubed (fat trimmed but some left for flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp vegetable oil (my go-to for high heat)
• 1 large onion, finely chopped (yellow for sweetness)
• 4 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel it with a spoon)
• 2 tbsp Goan curry paste (store-bought or homemade)
• 1 tsp turmeric (for that golden hue)
• 1 tsp sugar (balances the heat)
• Salt, to taste (I start with 1 tsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a pan over medium-high heat. Brown pork cubes in batches, 3-4 minutes per side. Don’t overcrowd the pan.
2. Transfer browned pork to the slow cooker. Tip: Deglaze the pan with a splash of water and pour over pork for extra flavor.
3. In the same pan, sauté onion until translucent, about 5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
4. Stir in Goan curry paste and turmeric; cook for 2 minutes to release flavors. Tip: Keep stirring to prevent burning.
5. Pour the onion mixture over pork in the slow cooker. Add coconut milk, sugar, and salt. Stir well.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist lifting the lid to keep heat consistent.
7. Garnish with fresh cilantro before serving. The curry should be aromatic, with tender pork and a rich, creamy sauce. Serve over steamed rice or with naan for soaking up the sauce.

Comforting and aromatic, this curry’s depth of flavor comes from slow cooking. The pork becomes fork-tender, and the sauce thickens beautifully. Try topping with a squeeze of lime for a bright finish.

Egg Curry Slow Cooker Recipe

Whip up this Egg Curry Slow Cooker Recipe for a hassle-free dinner that packs a punch of flavor. Perfect for busy weeknights, it’s a comforting dish that requires minimal prep.

Ingredients

• 6 large eggs (I prefer room temp eggs here for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger, cook for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Stir in diced tomatoes, coconut milk, curry powder, turmeric, and cumin.
4. Cover and cook on low for 4 hours. Tip: Stir occasionally to prevent sticking.
5. Gently add the eggs to the slow cooker. Cover and cook for another 30 minutes. Tip: Ensure eggs are fully submerged for even flavor.
6. Season with salt. Garnish with fresh cilantro before serving. Tip: Let it sit for 10 minutes to enhance flavors.

Keep it simple or jazz it up with a side of basmati rice or naan. The curry boasts a creamy texture with a harmonious blend of spices. For an extra kick, a squeeze of lime just before serving brightens the dish.

Conclusion

Simply put, this roundup of 17 delicious Indian slow cooker recipes is a treasure trove for anyone looking to spice up their meal prep with minimal effort. From creamy butter chicken to fragrant vegetable biryani, there’s something for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!