Thursday, March 19, 2015

Slow-Cooked Bombay Potatoes

Crockpots are a busy gal's best friend. Especially when they provide one of favorite Indian side dishes Bombay potatoes. Besides minimal work on the stove top, everything is thrown in the crockpot and six hours later this delicious recipe was done. For my crockpot I had to use the full six hours. And I added frozen peas at the end. It made the dish even better.

Slow-Cooked Bombay Potatoes
3 pounds potatoes
1 medium onion
4 tomatoes
2 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried chili flakes
3 tbsp olive oil
1 1/2 to 2 tsp kosher salt
freshly cracked black pepper
coriander (or flat-leaf parsley)

Ground the spices. These amounts will give a lovely kick, no extreme heat or anything. If you don’t like your potatoes a bit spicy, you can just leave out the chili flakes. Mince the onion. Peel, wash and cube the potatoes. Wash the tomatoes, squeeze out the seeds and give them a rough chop. I didn’t bother peeling them but you can. Heat the oil, add the mustard seeds (I only had black and brown mixed) and wait for them to start popping. As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent.  Add the spice mix and cook for another 3 minutes to get the flavors going. Add the potatoes.  Make sure every potato gets some of the spice mix. Add the diced tomatoes. And the salt. Finish with a few cracks of black pepper. Cook the potatoes on low for 4 to 6 hours, depending on how fast/slow your slow cooker goes. I learned that slow cookers go faster these days than the older models. I even throw in several cups of frozen peas in the last ten minutes and it was even tastier. Sprinkle the finely minced coriander or parsley all over the potatoes before serving. 

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