This is adapted for my 1.5 qt slow cooker. It is another recipe from the Indian Slow Cooker.
5 oz fresh spinach, washed, but not dried
7 garlic cloves (The original recipe called for 20 in a 5 qt slow cooker)
3 hot chilies
1 T ground cumin
1 T chili powder
1 t garam masala
1/2 t turmeric
1/2 yukon gold potato
Put everything except the salt and potato in a slow cooker. You might need to shove and push. Really you don't need any water. The spinach cooks by steaming in the liquid adhering to the leaves. Cook on high for 3 hours.
Using an immersion blender, blend the mixture until all the chunks have disappeared. Add the potato and salt. Cook on low for 2 hours, or until the potato is cooked.
Serve with rice.
Again, the fantastic immersion blender to the rescue. I was really surprised that everything was able to cook without any added water. I didn't have any problems at all with spinach sticking to the side or things not getting cooked through.
I really enjoyed this recipe a bit. I still had to up the spices before serving to make sure it would be enjoyable.
My husband thought this was good, but he missed the paneer.
EDIT: I had the leftovers for breakfast a few days ago, and the flavor was fantastic. I will be making this again for sure. It was really good!