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The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes Paperback – September 7, 2010

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Editorial Reviews


"Of all the world's cuisines, India's is perhaps best suited to the steady simmer of a slow cooker...If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." —Lois White, Better Homes & Gardens

"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla....Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine." —Genevieve Ko, Good Housekeeping, October 14, 2011

“Singla's book goes against what many believe is required of Indian cuisine--infusing hot oil with a whole mess of spices as the base for dishes. Instead, she argues, throw everything into the Crock-Pot and let the aromatics do their thing... the book gives old- and new-school cooks alike ample reason to give Indian food a shot.” —Janet Rausa-Fuller, Chicago Sun-Times, October 20, 2011

"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food ‘spicy’ or ‘exotic’ anymore." —Wall Street Journal, India Real Time Blog, August 24, 2010

"[The Indian Slow Cooker] is slim in appearance, a mere 136 pages. Yet the author has packed its pages with 50-plus recipes, lots of guidance and enough enthusiasm for slow cookers and Indian food that fans of either or both will be prompted to try one of her recipes...” —Judy Hevrdejs, Chicago Tribune, April 6, 2011

"Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food..." —Michele Kayal, Associated Press, October 26, 2010

"In her friendly voice, Anupy Singla welcomes everyone into her kitchen, even busy and beginner cooks. With her comprehensive guide to ingredients and surprisingly simple and healthy recipes that perfume the house on a cold day, The Indian Slow Cooker is a great first book on Indian cooking. We love recommending it to our customers!" — Lara Hamilton, Owner of Book Larder, Seattle, WA

"Anupy has a fantastic blog, Indian As Apple Pie, a beautiful cookbook, "The Indian Slow Cooker", and an innovative spice box product now being offered by Williams-Sonoma." —Nancy Loo,, September 5, 2011

"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.” —Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine, December 23, 2010

"For those who love Indian food--or who are interested in starting to explore it--Anupy shows how to prepare the classic dishes in healthful versions that use far less oil and saturated fat than traditional recipes...Anupy introduces the mainstay spices of an Indian kitchen, and how to store, prepare, and combine them in different preparations.” —WLS-ABC Channel 7, March 26, 2011

"The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you.” —Susan Russo, writer for FoodBlogga blog and contributor to NPR’s Kitchen Window

"Singla's recipes, and writing in general, exudes common sense and practicality...Straightforward, healthy recipes for easy preparations of all your favourite Indian dishes combined with mouthwatering photographs make this a cookbook any lover of Indian food will appreciate." —Rebecca Baugniet, EAT Magazine

About the Author

Anupy Singla's food writing has appeared in numerous venues, including the Chicago Tribune, the Chicago Sun-Times, and The Wall Street Journal. She lives with her husband and two young daughters in Chicago.


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Product Details

  • Paperback: 144 pages
  • Publisher: Agate Surrey (September 7, 2010)
  • Language: English
  • ISBN-10: 1572841117
  • ISBN-13: 978-1572841116
  • Product Dimensions: 0.5 x 9.2 x 8.2 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (360 customer reviews)
  • Amazon Best Sellers Rank: #14,020 in Books (See Top 100 in Books)

More About the Author

Cookbook author and journalist Anupy Singla is fast becoming one of the country's foremost authorities on Indian food and cooking. She is the author of three books. Indian for Everyone is a compilation of the most popular Indian recipes outside the Subcontinent. Her first two books, The Indian Slow Cooker and Vegan Indian Cooking, are top-selling Indian cookbooks in North America.

Anupy is a former business reporter and has worked in print, television, and radio. Her last job was as the morning reporter for Chicago Tribune-owned CLTV. She has also reported for Bloomberg News and WGN-TV. Anupy's food-related work has appeared in the Chicago Tribune, the Chicago Sun-Times, the Wall Street Journal, and various other newspapers and magazines.

Although not a trained chef, Anupy grew up cooking with her paternal grandfather who was from a small village in Punjab, India. She has traveled throughout India and worked with renowned chefs and home cooks alike.

Anupy and her growing food and housewares company, Indian As Apple Pie, have been featured in Entrepreneur and Kiwi magazines, and she has appeared on television stations across the country and in Canada. She teaches monthly classes at Chicago's Whole Foods Market in Lincoln Park and continues to blog and write about all things Indian food on her website,

Anupy was featured in the Smithsonian's Beyond Bollywood Exhibit, which showcases the impact of Indian Americans on this country's history. And, she is a member of the prestigious Les Dames d'Escoffier, the Asian American Journalist Association, and the South Asian Journalist Association. Anupy lives in Chicago with her husband, Sandeep Gupta, and their two young daughters.

Customer Reviews

Most Helpful Customer Reviews

793 of 838 people found the following review helpful By Sarah Schwartz on January 20, 2011
Format: Paperback
I'm an avid slow cooker, and I have cooked my own Indian food for a long time, even making paneer from milk. I've made many restaurant basics on the stove, both from my own recipes and from recipes in books. I've even improvised Indian food in my slow cooker, especially moong dal with spinach (adapted from Suvir Saran's Indian Home Cooking), Goan fish (which I loved at a restaurant and reverse engineered; coconut milk + homemade curry paste + frozen salmon fillets, and after the fish was cooked I reduced the sauce on the stove), and a coconut dal recipe (adapted from Mark Bittman's Best Recipes in the World) that entranced even my most carnivorous friends.

I've used this book to cook about 8 recipes and here's what I've found. Implicitly I am comparing it with my favorite slow cooker books, the "Not your mother's slow cooker" and "Not your mother's slow cooker for two", which I like because they have a balanced set of recipes and have clearly tried making them different ways: they specify when things need to be browned before adding to slow cooker, and say whether high or low is better for a given recipe.

The 8 recipes I made are mustard greens and spinach, chana dal, green lentil and rice, dry dal, cauliflower, pigeon peas with garlic and lemon, and my boyfriend made the chicken vindaloo and chicken masala, and then made lamb vindaloo based on the chicken recipe.

1. Prioritizes spices: she says if you're going to buy 7 spices, which are the 8 you should buy. That wasn't a typo: she lists 7 of the crucial spices, and then adds an 8th, and then pictures of her crucial 7 spices include spice #8 while omitting another.

2. Some of the food is really good.
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170 of 179 people found the following review helpful By indiestar VINE VOICE on September 3, 2010
Format: Paperback Verified Purchase
I have been waiting forever for someone to write a wonderful collection of Indian recipes for the slow cooker and my prayers have been answered! Anupy Singla has put together some lovely easy Indian recipes - where all you do is throw a bunch of easy-to-find ingredients in the slow cooker, set it and forget it for several hours! The recipes mainly focus on vegetarian ingredients but there are some lovely meat curries (with notes on how to make many of them vegetarian with soy crumbles or seitan).

The fact that she has figured out how to make kheema (a ground beef and peas comfort-food dish) in the slow cooker (genius!) is worth the price of this book! I can't wait to make every recipe and will probably be making a batch of the "Wet Curry" every week to freeze and use for quick weeknight meals.

Overall, I am thrilled with this book - it will let our family eat delicious and healthy Indian meals more often than we were able to before. Yippee!
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95 of 99 people found the following review helpful By M. Dempsey on January 20, 2012
Format: Paperback Verified Purchase
I'll start my review by stating I've read all of the 1- and 2-star reviews here on before I prepared most of the recipes and I'll try and address many of the concerns noted there.

I am graduate student who loves to cook but who is often busy (or, at least, should be busy) studying and a slow cooker was a Christmas gift for me to allow me more time to study yet still prepare delicious, home cooked meals.

In my search for "healthy" slow cooker cookbooks, I ran across this book and ordered it instantly as I love Asian cuisine. I'll admit, I lean more towards sushi, Thai, and Chinese than I do Indian (so, I'm no expert) but I've liked every Indian dish I've had previously in restaurants.

Before writing a review, I decided to try a swatch of recipes from the book. Here they are (for what it's worth, in order that I made them):

Traditional Chicken Curry, page 108
Rice Pudding, page 127
Punjabi Curried Kidney Beans, page 74
Spiced Cauliflower and Potatoes, page 91
Black Lentils, page 51

Many of the negative reviews stated the dishes were:

- "too spicy" -- I didn't find this to be the case, at all. I went with the low end on the chilies (i.e. many recipes state 4-6 serrano peppers, I'd go with 4), often seeding/stemming at least one of them to cut down on the heat. If you don't like foods too spicy, but still want the flavor, I'd recommend using fewer peppers, or seeding/stemming them before adding them to the dish.

- "too salty" -- the author *clearly* states upfront that she uses kosher/sea salt in all recipes. If you use table salt, she recommends cutting the amount by half.
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173 of 190 people found the following review helpful By Bhojan Guru on February 26, 2011
Format: Paperback Verified Purchase
I have spent half my life in India. I eat Indian food at home at least a few times a week and enjoy cooking it with my wife. I will give Ms Singla credit for trying to make Indian cooking easier. However, I do not really know how much she has succeeded in it. One thing is for sure. The taste, texture and the appearance of the resulting food are less than impressive.

I tried four recipes from the book. Chicken Curry, Yellow Lentils, Cauliflowers and Potatoes, and Punjabi Eggplant. For good measure, I used three different brands of the more popular slow cookers -Rival, Hamilton Beach and Crofton.

Let me share the results of my effort.

Chicken Curry:
The gravy was watery and did not have the right consistency. The spices were unbalanced. The "heat" was enough to make my face sweat. I had to add lemon juice to make it somewhat appetizing.

Cauliflowers and Potatoes:
After three hours of slow cooking, both the potatoes and cauliflower were undercooked. I tried to supplement the cooking on the stove. They still did not come out right. We tried to eat the dish with "roti" (Indian style flat bread) but found the spices unbalanced and very hot even for an Indian palate. We eventually used it as stuffing for "paranthas" (shallow fried flat bread).

Punjabi Eggplant:
This was the worst of the four dishes we tried. After 3 hours of slow cooking, again the vegetables were under cooked and the eggplant had become leathery. As before, I tried to complete the cooking with conventional stove top cooking. Still the result was very unappetizing. This we ended up throwing out.

Yellow Lentils:
This turned out to be the best of the four.
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