If you love potatoes as much as I do and this will be your new favorite dish, Bombay potatoes or Masala Aloo is cooked with aromatic spices in one pot and can be cooked on low for a few hours in a slow cooker or 15 minutes in a pressure cooker, either way it’s hands off so you can do other things.
- garam masala – translated means “warm spice” and usually contains coriander, cumin, cardamon, cloves, black pepper, cinnamon and nutmeg, but like curry, no two garam masalas are the same.
- coconut cream or milk work best to add sweetness and counteracts the spice, but if you are worried about the fat level you can replace with soy milk.
- baby potatoes- are perfect and bite size, they are delicate skin and creamy flesh.
- turmeric adds an earthy tasty and many health benefits.
There are several ways to make this dish, I’m making in in the slow cooker, you can cook this for 3-4 hours on high or let it go all day on low setting. In a hurry, this dish can be made in your pressure cooker in about 15 minutes once it comes up to pressure and allow to naturally release about 10 minutes. Don’t have a slow cooker or pressure cooker, you can make this delicious dish in a pot on your stove and just simmer the potatoes until they are tender.
This dish is saucy and you don’t’ want to waste a drop of this delectable saucy, so you’ll want some soft fluffy naan to sop up the juice and I even save it and serve it over rice once all the potatoes are gone. This will become a family favorite in no time.
Bombay Potatoes
Equipment
- 1 Slow cooker Oven
Ingredients
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 large onion diced and sauted
- 2 cloves garlic, minced
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 10 baby potatoes
- 400 ml coconut cream or milk
- 400 ml crushed tomatoes
- 2 cups baby spinach
Instructions
- In a dry frying pan, add the mustard and cumin seeds and toast for 30-60 seconds until fragrant and they start to pop.
- Add to the slow cooker. In the fry pan, pre cook the onions, garlic, turmeric and garam masala by water sauteing.
- Add all ingredients to the slow cooker and cook on low for 3-4 hours or until the potatoes are tender, then add the spinach and continue to cook until wilted.
- *Please note you can change the Coconut cream to coconut milk or lite or even half light coconut milk and soy milk to cut down on the fat if you wish.
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