Enjoy the flavors of India with this flavorful and slightly spicy recipe for Crock-Pot Bombay Potatoes as a side dish. They are SO GOOD! Use store bought Garam masala or make your own with our recipe for homemade Garam masala spice mix!
Slow Cooker Bombay Potatoes
I am all about trying new dishes, especially dishes that can test my taste buds and get my kitchen smelling yummy. And this Indian potato recipe does not disappoint!
One of my good friends called me up the other day and told me that I just had to try these Bombay Potatoes. She said her sister brought them to a family meal and they were very tasty and were made using the spice Garam masala.
Garam masala is a spice that is actually a combination of many spices and then those spices are toasted and ground up and used in many Indian, Pakistaini and other South Asian dishes.
Unfortunately I am only able to find Garam masala spice mixture in Ethnic food specialty stores (and those are pretty rare in my part of Illinois). But thanks to the World Wide Web you can easily purchase it online and have it delivered. Or you can make it yourself.
Homemade Garam masala Spice Mixture Recipe:
If you don’t have the patience to wait a few days for your spices to come in the mail then the next best option is to make Garam masala at home with this easy recipe.
You will need a spice mill or coffee grinder so that you can grind and mix the spices. This is the recipe that I have used in this recipe and it is super tasty!
- 2 tablespoons tumeric
- 2 tablespoons coriander seeds
- 1 tablespoon cumin
- 1 tablespoon cardamon
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 2 dried red chili peppers (seeds removed)
- On the stove-top heat a medium sized skillet until hot.
- Add 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 or coffee grinder and grind them until they are a fine powder.
- Store in an airtight container for up to 6 months. (spice mixture will be safe to eat after 6 months but will loose it’s potency).
Equipment Needed For This Slow Cooker Bombay Potatoes Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Large Skillet
- Cutting Board
- Dry Measuring Cups And Spoons
Frequently Asked Questions
Bombay potatoes pair well with just about any Indian dish such as curries (vegetarian or meaty) and breads. You can also serve these flavorful potatoes with roasted chicken, pork or beef.
Bombay potatoes is best made with a waxy type of potato such as a Yukon Gold, New Potato, Red Bliss, and fingerling potatoes. Waxy potatoes are relatively low in starch and higher moisture content which means they will hold their shape as they cook.
Gluten Free | High Fiber | Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegan | Vegetarian
This recipe for Crock-Pot Bombay Potatoes is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Yummy Slow Cooker Potato Dishes To Try!
Crock-Pot Potatoes, Sausage And Green Beans + Video
This recipe for Slow Cooker Potatoes, Sausage And Green Beans is reminiscent of a depression era recipe my grandma used to make. Very easy and frugal too!
Crock-Pot Potato & Kielbasa Chowder + Video
Serve up this satisfying & easy to make recipe for Slow Cooker Potato & Kielbasa Chowder on a cold evening & your family will love you forever!
Crock-Pot Potato Soup
Enjoy a warm and hearty Slow Cooker Potato Soup with this delicious recipe! This one is a little more "gourmet" but well worth the extra time to make!
Crock-Pot Baked Potatoes
This recipe for Slow Cooker Baked Potatoes is so easy I am not sure why it needs a recipe. But a recipe we have done. Just 2 ingredients (and one is optional)
Crock-Pot Bombay Potatoes Recipe
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Mustard Seeds
- 1 Medium Yellow Onion (peeled and diced)
- 1 Teaspoon Garam Masala Spice (See note above for homemade version)
- 1 Teaspoon Ground Ginger
- 1 ½ Teaspoon Ground Turmeric
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Chili Powder
- ¼ Teaspoon Red Chili Flakes
- 3 Pounds Waxy Potatoes (peeled and cut into about 1/2 inch cubes)
- 14.5 Ounces Canned Diced Tomatoes (or substitute for fresh tomatoes)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ¼ Cup Fresh Cilantro (or flat leafed parsley, finely chopped (optional))
- 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 4 to 5 minutes until the onions are translucent.
- Add the Garam masala spice mixture, ground ginger, ground turmeric, ground cumin, chili powder, and red pepper flakes to the skillet and cook for a 2 to 3 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 4 to 6 hours on LOW.
- When potatoes are done cooking sprinkle with cilantro or flat leafed parsley if desired for a nice pop of color and fresh flavor.
Bond Perry says
Should the canned tomatoes be drained
Crock-Pot Ladies says
No you do not need to drain the tomatoes.
Donna Prescott says
The cream curdled on me also. So disappointing and waste of money and time. Not to mention dinner was ruined.
Crock-Pot Ladies says
Sorry this recipe for Bombay Potatoes didn’t work out for you Donna, however I just reviewed the recipe and there is no cream in it.