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
Sep 15, 2010

First Chili of the Season

It’s rainy and grey outside. Perfect weather for a big pot of soul-warming chili. And so it happened; I cooked the first chili of the season marking autumn’s official arrival. Sorry to those of you mourning the end of summer, but I love this time of year. When it gets so chilly you have to light the fireplace (a fireplace DVD counts, right?) and lots of candles at night. When…