Mar 4, 2012

Slow-Cooked Bombay Potatoes

Slow-Cooked Bombay Potatoes

Maybe you’ve noticed a lack of rice recipes in my site? Let me explain why: it’s not that I don’t like rice, but somehow it botches my blood sugar to a level where I’ll be voraciously eating anything in sight, starting one hour after swallowing the last spoonful of rice.

It ain’t pretty. And I’m not even exaggerating.

I try to replace rice with potatoes wherever possible. Starchy too, sure, but somehow it doesn’t seem to affect me the way rice or pasta does. I also eat my curries with potatoes and let me tell you that these are absolutely wonderful with any type of curry.

This is the first time I’ve made them in my slow cooker, though, but it worked out perfectly and was hardly any work.

Fragrant, tender and almost velvety. Just a few expressions that popped up in my mind as I was eating them. No slow cooker? Don’t worry. Just click here for a stove-top (and breakfast) version of Bombay potatoes.

 

Ingredients:

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)

 
Directions:

These potatoes are crazy simple. No hard labour involved in prepping these golden beauties. Just ground spices.
Slow-Cooked Bombay Potatoes

Mix ‘em all up, sans the mustard seeds.
Slow-Cooked Bombay Potatoes

 
These amounts will give a lovely kick, no extreme heat or anything. Don’t wimp out on me now! But seriously: 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.
Slow-Cooked Bombay Potatoes

Wash the tomatoes, squeeze out the seeds and give them a rough chop. I didn’t bother peeling them but you can.
Slow-Cooked Bombay Potatoes

Heat the oil, add the mustard seeds (I only had black and brown mixed) and wait for them to start popping.
Slow-Cooked Bombay Potatoes

As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent.
Slow-Cooked Bombay Potatoes

Add the spice mix and cook for another 3 minutes to get the flavors going.
Slow-Cooked Bombay Potatoes

Add the potatoes.
Slow-Cooked Bombay Potatoes

Make sure every potato gets some of the spice mix.
Slow-Cooked Bombay Potatoes

Add the diced tomatoes.
Slow-Cooked Bombay Potatoes

And the salt.
Slow-Cooked Bombay Potatoes

Finish with a few cracks of black pepper.
Slow-Cooked Bombay Potatoes

 
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. Sprinkle the finely minced coriander or parsley all over the potatoes before serving.
 

The simplest dishes really are best.
Slow-Cooked Bombay Potatoes

Serving tip:

Not sure what to serve with these? The Indian-style chicken or the peppery chicken curry might be a good starting point.

 

Slow-Cooked Bombay Potatoes
Ingredients
    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)

Directions
    Mix up the spices (except for the mustard seeds). 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 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 and make sure every potato gets some of the spice mix.
      Add the diced tomatoes, sprinkle in the salt and crack some black pepper in there. Cook the potatoes on low for 4 to 6 hours, depending on how fast/slow your slow cooker goes. I learned that newer slow cookers go faster than old ones. Sprinkle the finely minced coriander or parsley all over the potatoes before serving.
Meal type: side dish, Indian, vegetarian
Servings: 4 to 6
Copyright: © kayotickitchen.com

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    28 Comments »

    1. 1

      I do feel hungry quicker after eating rice but that makes me feel like I’ve eaten something healthy. Lol. I’m weird. These potatoes look gorgeous. I so have to start using that slow cooker more!!

      Simone on Mar 4, 2012 @ 11:10 am Reply
    2. 2

      In the US there is a brand of pasta called Dream Fields.  It is fabulous and does not spike blood sugar.  Many diabetics use it.  I don’t know if they market it anywhere else in the world.  Although none of us are diabetic, this is almost the only pasta we eat.  I don’t like feeling ravenous an hour or two after I eat either.  The Bombay Potatoes look really yummy!

      Melisa on Mar 4, 2012 @ 1:14 pm Reply
      1. We have Dreamfields here as well. I used it for years when I was still a low carber. It’s a little too expensive for family dinners here, though. One box of regular elbow pasta retails for $7.

        Kay on Mar 4, 2012 @ 1:52 pm Reply
    3. 3

      It looks amazing, Kay, I like what you’re doing with your slow cooker!

      Lori on Mar 4, 2012 @ 3:31 pm Reply
    4. 4

      Love your blog!!  Would love to have my own one day! I will try this recipe very soon!

      Tessa on Mar 4, 2012 @ 9:54 pm Reply
    5. 5

      looks delightful

      Priya Sreeram on Mar 5, 2012 @ 9:27 am Reply
    6. 6

      Normally in SL we eat this kind of potato curry with bread or roti. Here we get bread with crisp texure and we call it “Roast Pan”. Pan means bread. I don;t think you can get that stuff anyware except sri lanka. It taste really good when it comes just after the bakery oven. So this bread goes with your potato curry very well.

      Nirmala on Mar 5, 2012 @ 12:07 pm Reply
    7. 7

      Wow looks amazing. I do not have a slowcooker, can I use something else instead?

      Sana on Mar 6, 2012 @ 3:29 pm Reply
    8. 8

      I am surprised that you don’t use any broth to cook it in. I thought that you always need that in the slowcooker. Going to try this soon.

      ElveraIrene on Mar 8, 2012 @ 10:45 am Reply
      1. The tomatoes, as well as the potatoes itself, will give off more than enough liquid!

        Kay on Mar 8, 2012 @ 12:20 pm Reply
    9. 9

      I was confused by the coriander at first. In the US, we call it cilantro (fresh leaves) and coriander (seeds).
      This looks yummy! I may have to dig out the slow cooker for this one.

      Blondie on Mar 9, 2012 @ 12:29 am Reply
      1. Here in NL everything is called coriander (we spell it Koriander). 

        Kay on Mar 9, 2012 @ 8:27 am Reply
    10. 10

      Hi Kay. I’m a foreigner living in your lovely country (though WAY down south near the Belgian border). I’m wondering where you got your slow cooker? I haven’t seen them around at all, except as those terracotta in-the-oven tagine type things. I bought myself one while in England a couple of years ago, but it was cheap and… you get what you pay for. It’s awful. Shopping hint?

      Jen on Mar 11, 2012 @ 6:15 pm Reply
      1. You can buy the crock-pot in pretty much any cooking supply store in NL!

        Kay on Mar 11, 2012 @ 6:36 pm Reply
        1. Whoops! Ha! I guess I haven’t looked in a couple of years!

          Jen on Mar 12, 2012 @ 8:21 pm Reply
    11. 11

      Would sweet potatos work in this recipie as well?

      Brenda on Mar 27, 2012 @ 10:32 pm Reply
      1. No idea, let me know when you’ve tried it!

        Kay on Mar 27, 2012 @ 10:53 pm Reply
    12. 12

      hey kay….
      nice one…you should try using pumpkin instead of potatoes….soon …works awesome :) the sweetness is to die for:P

       

      cherwith on Mar 28, 2012 @ 4:51 pm Reply
    13. 13

      I adore curried potatoes and cauliflower, in the worst way. I came up with my own recipe, using a medium curry paste, and a few tablespoons of coconut milk for richness. There’s nothing like it.

      Mary on Apr 18, 2012 @ 12:03 am Reply
    14. 14

      what type of potato did you use for this recipe?

      nicole on May 26, 2012 @ 2:07 am Reply
    15. 15

      So simple and yet looks delicious!

      Bree on Jul 31, 2012 @ 9:51 pm Reply
    16. 16

      Hi Kay….would like to see some ham recipes on your site. Some of the grocery chains here offer specials as low as .49 U.S.cents a pound……and good ham too..so I  buy it when it does go on sale.
      Your creativeness with spices would be interesting with ham.
       
      Joe

      Joe on Dec 22, 2012 @ 12:46 am Reply
      1. I’m envious! Strangely enough ham is crazy expensive here!

        Kay on Dec 22, 2012 @ 5:43 am Reply
    17. 17

      Looks great. Are u cooking the onions in the slow cooker or in a skillet then transferring over? Thanks!

      Samara on Dec 26, 2012 @ 8:51 pm Reply
      1. I have a crock-pot that I can use on the stove and then transfer to the base, if you don’t have one of those you’lll have to transfer them from a skillet, yes.

        Kay on Dec 26, 2012 @ 9:11 pm Reply
    18. 18

      I was wondering if you buy your spices in bulk. Do you use all of them before they get old?

      Lindsey on Jan 11, 2013 @ 6:36 pm Reply
      1. Afraid that I use so many spices that it doesn’t have a chance to get old :)

        The spices I used most often I buy in bulk, the ones that are used less often I usually just buy a small package.

        Kay on Jan 11, 2013 @ 6:42 pm Reply
    19. 19

      This is the single most perfect Bombay Aloo Recipe I have ever found (and I have tried quite a few). The spices are very nicely balanced.  You can’t get decent curry in the USA, so it’s nice to have something to remind me of my homeland (London….). Thank you!

      Oliver on Apr 2, 2013 @ 5:53 am Reply

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