'New Indian Slow Cooker,’ a cookbook by Neela Paniz

Kerala Fish Curry. Reprinted with permission from The New Indian Slow Cooker by Neela Paniz (Ten Speed Press, ©2014). Kerala Fish Curry. Reprinted with permission from The New Indian Slow Cooker by Neela Paniz (Ten Speed Press, ©2014). Photo: ONLINE_YES Photo: ONLINE_YES Image 1 of / 4 Caption Close 'New Indian Slow Cooker,’ a cookbook by Neela Paniz 1 / 4 Back to Gallery

Richly spiced Indian food made with minimal fuss? Such is the aim of “New Indian Slow Cooker” by Neela Paniz, formerly of Neela’s in Napa and Bombay Cafe in Los Angeles (Ten Speed Press, $19.99).

The highly regarded chef has adapted her recipes for an assortment of chutneys, curries and dals, along with time-intensive classics like pork vindaloo and palak paneer, for the slow cooker.

It’s not exactly set-it-and-forget it, but it does minimize active cooking time. Most of the recipes require the browning of aromatics and spices, and dishes like Lamb Chops With Browned Onions and Tomatoes, and Cauliflower With Ginger and Cumin, are finished on the stove.

But the bit of hands-on time is worth it. Curries are rich and complex, while dals can be made ahead and finished with tadka — tempered spices — just before serving.

— Janny Hu, jhu@sfchronicle.com