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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.
Mix ‘em all up, sans the mustard seeds.
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.
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. Sprinkle the finely minced coriander or parsley all over the potatoes before serving.
The simplest dishes really are best.
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 |
Directions |
|
Meal type: |
side dish, Indian, vegetarian |
Servings: |
4 to 6 |
Copyright: |
© kayotickitchen.com |
|
28 Comments »
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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!!
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!
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.
It looks amazing, Kay, I like what you’re doing with your slow cooker!
Love your blog!! Would love to have my own one day! I will try this recipe very soon!
looks delightful
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.
Wow looks amazing. I do not have a slowcooker, can I use something else instead?
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.
The tomatoes, as well as the potatoes itself, will give off more than enough liquid!
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.
Here in NL everything is called coriander (we spell it Koriander).
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?
You can buy the crock-pot in pretty much any cooking supply store in NL!
Whoops! Ha! I guess I haven’t looked in a couple of years!
Would sweet potatos work in this recipie as well?
No idea, let me know when you’ve tried it!
hey kay….
nice one…you should try using pumpkin instead of potatoes….soon …works awesome :) the sweetness is to die for:P
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.
what type of potato did you use for this recipe?
So simple and yet looks delicious!
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
I’m envious! Strangely enough ham is crazy expensive here!
Looks great. Are u cooking the onions in the slow cooker or in a skillet then transferring over? Thanks!
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.
I was wondering if you buy your spices in bulk. Do you use all of them before they get old?
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.
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!