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.
3 pounds potatoes
1 medium onion
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)
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.
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.
|Slow-Cooked Bombay Potatoes|
||side dish, Indian, vegetarian
||4 to 6
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