Slow cooker paneer biryani

This easy and creamy Slow Cooker Indian Curry with Paneer, Cauliflower, and Peas is a nutritious and comforting meal.

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It’s quick to prepare and packed with flavor from spices like garam masala and curry paste. Customize with your favorite toppings, and enjoy it served over fragrant basmati rice for a complete dish!

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Recipe Ingredients

• 2 tbsp vegetable oil
• 1 brown onion, halved and thinly sliced
• 2 garlic cloves, crushed or finely chopped
• 1 tbsp finely grated fresh ginger
• 2 tsp garam masala
• 2 tbsp mild Indian curry paste (e.g., rogan josh)
• 1 small cauliflower (400–500 g / 14 oz–1 lb 2 oz), cut into small florets
• 200 g (7 oz) paneer, cubed
• 165 ml (5¼ fl oz) coconut milk (optional)
• 200 g (7 oz) frozen peas, thawed
• 2 tbsp seed crunch topping, toasted pepitas (pumpkin seeds), or cashew nuts (optional)
• Basmati rice, to serve

How To Make Slow Cooker Indian Curry With Paneer, Cauliflower And Peas

1. Prepare the base: Heat the vegetable oil in the insert pan of a slow cooker or a medium
   paneer makhani slow cooker
   paneer masala slow cooker