Crock-Pot Bombay Potatoes

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!

Crock-Pot Bombay Potatoes

I am all about trying new dishes, especially dishes that can test my taste buds and get my kitchen smelling yummy.  My really good friend Nicole is always giving me recipes to try.

She gets a lot of new recipes from her mother-in-law and picks up other recipes from her family members (she is not afraid to ask for a recipe).

Nicole called me up one 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.

Unfortunatly 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.

If you don’t have the patience to wait a few days for your spices to come via FedEx then the next best option is the make Garam masala at home with this easy recipe.

You will however 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!

Homemade Garam masala Spice Mixture Recipe:

Ingredients:

• 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)

Directions: 

• 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).

Once you have your Garam masala spice mixture (either store bought or homemade) you are ready to make these amazing Bombay Potatoes in your slow cooker!

Print Recipe

Crock-Pot Bombay Potatoes Recipe

Print Recipe Crock-Pot Bombay Potatoes Recipe

Rating	Votes: 7 Rating: 5 You: Rate this recipe!
Servings	6people
Prep Time	45minutes
Cook Time	4 - 6hours on LOW

Ingredients

• 3 tablespoons Olive Oil
• 2 teaspoons Mustard Seeds
• 1 medium Onion peeled and diced
• 1 teaspoon Garam Masala Spice
• 1 teaspoon Ground Ginger
• 1 1/2 teaspoon Ground Turmeric
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Red Chili Flakes
• 3 pounds Potatoes peeled and diced into 1/2 inch cubes
• 14.5 ounces Canned Diced Tomatoes or substitute for fresh tomatoes
• 1-2 teaspoons Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 1/4 cup Fresh Cilantro or flat leafed parsley, finely chopped (optional)

Servings: people

Ingredients 3 tablespoons Olive Oil 2 teaspoons Mustard Seeds 1 medium Onion peeled and diced 1 teaspoon Garam Masala Spice 1 teaspoon Ground Ginger 1 1/2 teaspoon Ground Turmeric 1/2 teaspoon Ground Cumin 1/2 teaspoon Chili Powder 1/4 teaspoon Red Chili Flakes 3 pounds Potatoes peeled and diced into 1/2 inch cubes 14.5 ounces Canned Diced Tomatoes or substitute for fresh tomatoes 1-2 teaspoons Kosher Salt 1/2 teaspoon Freshly Ground Black Pepper 1/4 cup Fresh Cilantro or flat leafed parsley, finely chopped (optional) Servings: people

Rating Votes: 7 Rating: 5 You: Rate this recipe! Servings 6people Prep Time 45minutes Cook Time 4 - 6hours on LOW

Instructions

1. 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.
2. Add the diced onions to the skillet and cook for about 4 to 5 minutes until the onions are translucent.
3. 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 2 to 3 minutes while stirring to really get the spices warmed up and activated.
4. 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.
5. Add the salt and pepper and give it one last stir.
6. 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.
7. When potatoes are done cooking sprinkle with cilantro or flat leafed parsley if desired for a nice pop of color and fresh flavor.

Nutrition Information

Calories: 280kcal, Total Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 478mg, Potassium: 1200mg, Carbohydrates: 46g, Dietary Fiber: 7g, Sugars: 5g, Protein: 6g, Vitamin A: 22%, Vitamin C: 93%, Calcium: 7%, Iron: 18%

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