Slow Cooker Bombay Potatoes
Middle eastern inspired potatoes cooked in the slow cooker. Garam Masala spice makes these potatoes a conversation starter.
Ingredients
- 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
Instructions
- 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.
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