Recipe: Slow-Cooked Bombay Potatoes
Summary: Fragrant, tender and almost velvety.
- 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
- cilantro (or flat-leaf parsley)
- These potatoes are crazy simple. No hard labor involved in prepping these golden beauties. Just ground spices.
- Mix ‘em all up, sans the mustard seeds.
- 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.
- 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 (I only had black and brown mixed) 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. Make sure every potato gets some of the spice mix. Add the diced tomatoes. And the salt.
- Finish with a few cracks of black pepper.
- 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.