Potatoes are one of our most loved, versatile foods. Mashed, roasted, fried; however they come, potatoes are right up there with foods that we would struggle to do without! Another great thing about potatoes is that they can, with the help of just a few other ingredients, completely transform themselves. As Slow Cooker Bombay Potatoes, they suddenly become exciting and exotic, and the perfect side dish to a curry!
Kayotic has a brilliant recipe, full of fresh vibrant and aromatic flavors. In the base of your slow cooker (if you have a sear-and-stew type crock-pot), or in a skillet, simple warm a little oil and fry off mustard seeds with diced onion, then add your spice mix for 30 seconds or so to become fragrant. Add diced potatoes and tomatoes, then season and cook in your slow cooker for 4 - 6 hours on low.
During the cooking time, once the potatoes start to become softer, you could try stirring everything up - gently - just to break up the fluffy edges of the potato pieces to help them brown off and caramelize a little.
The aloo saag-style Bombay Potatoes over at Amuse Your Bouche are equally good, and this recipe is amazingly quick to throw together as well. Add diced potatoes, onion, stock and spices to your slow cooker, then loads of spinach.
If you're a spinach lover, then great. If you're not so sure, then add a little less, but bear in mind that spinach is basically the magician of the vegetable world, possessing the ability to virtually disappear, or at least reduce in size dramatically.
Cook this on medium for three hours, scraping down the sides of the crock-pot as it cooks, and again, fluffing up those potatoes a little to get some crisp edges.
Serve alongside a 'wet' curry, or just tuck into a bowl with a spoonful of yoghurt and some cilantro for a warming, spicy treat!