slow cooker bombay potatoes

Garam Masala is a specialty spice found in Asian markets and one of the main ingredient in this Slow Cooker Bombay Potatoes. A good friend of mine gave me a container of it to “make something everyone will love” in the slow cooker. She knows I will enjoy using this to make fabulous meals.

Finding this spice can be hard. You can make it yourself but need a spice mill to grind the harder pieces into a thin powder. Or you can order it online if that is easier for you.  I like coming home to packages in the mail and not having to search multiple stores for what I want.

These Slow Cooker Bombay Potatoes are full of flavor and spice and great as a side dish to baked chicken or even a lamb dish. 

Homemade Garam Masala Spice Mixture Recipe:


  • 2 tablespoons tumeric
  • 2 tablespoons coriander seeds
  • One tablespoon cumin
  • 1 tablespoon cardamon
  • 1 tablespoon whole black peppercorns
  • One teaspoon fennel seeds
  • One teaspoon mustard seeds
  • 1/2 teaspoon whole cloves
  • Two dried red chili peppers (seeds removed)


  • On the stove-top heat a medium sized skillet until hot.
  • Toast all the ingredients for the spice mixture to the hot pan and toast until the spices become fragrant, about 2 minutes.
  • Add the toasted spices to a spice mill and grind them until they are a fine powder.
  • Store in an airtight container for up to 6 months.
crock-pot bombay potatoes
crock-pot bombay potatoes

Slow Cooker Bombay Potatoes

Middle eastern inspired potatoes cooked in the slow cooker. Garam Masala spice makes these potatoes a conversation starter.
Prep Time 45 mins
Cook Time 6 hrs
Total Time 6 hrs 45 mins
Course Side Dish
Cuisine Middle Eastern
Servings 6 People


  • 3 pounds Potatoes peeled and diced into 1/2 inch cubes
  • 1 14.5 oz canned diced tomatoes or equivalent in fresh tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons mustard seeds
  • 1 medium Yellow Onion peeled and diced
  • 1 teaspoon garam masala spice
  • 1 teaspoon Ground Ginger
  • 1 1/2 teaspoon ground tumeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 1/4 cup fresh cilantro chopped


  • In a large skillet set over medium-high heat add the olive oil and the mustard seeds and cook the mustard seeds until they begin to pop.
  • Add the diced onions to the skillet and cook for about 3 to 4 minutes until the onions are translucent.
  • Add the Garam Masala spice mixture, ground ginger, ground tumeric, ground cumin, chili powder, and red pepper flakes to the skillet and cook for a 3 to 4 minutes while stirring to really get the spices warmed up and activated.
  • Turn the heat off and add the potatoes and diced tomatoes to the skillet and toss them in the spice/onion mixture being sure to coat the potatoes well in the mixture.
  • Add the salt and pepper and give it one last stir.
  • Pour the potatoes from the skillet into a 6 quart or larger slow cooker and cover and cook for 5 to 6 hours on LOW.
  • When potatoes are done cooking (fork tender) sprinkle with cilantro if desired for a nice pop of color and fresh flavor.
  • Serve and enjoy.
Tried this recipe?Let us know how it was!

More recipes to try:

Slow Cooker Funeral Potatoes

Baked Parmesan Sweet Potatoes

Pulled Pork

Parmesan Crusted Chops

Slow Cooker Creamy Chicken n Sweet Potatoes

Crock-Pot Bombay Potatoes