These kashmiri curry potatoes make a great vegetarian weeknight dish (thanks to the ease of the slow cooker), or a hearty addition to an authentic Indian entrée. The tomato and yogurt curry sauce is thick and flavorful—an excellent base for the soft, creamy potatoes.
Ingredients: For the paste
Ingredients: For the curry
- Turn your slow cooker on to low. Allow at least 15 minutes for it to heat up while you gather the ingredients and work on Step two.
- Add all of the ingredients for the paste to a food processor. Blend all ingredients until a paste is formed.
- Pour the contents of the food processor into the heated slow cooker. Add a quarter of a cup of warm water to the food processor to rinse the remaining spice blend. Then pour it into the slow cooker, and mix to combine.
- Using a sharp paring knife, prick the potatoes in several place.
- Add the potatoes to the slow cooker, along with the oil, black and green cardamom pods, peppercorns, cassia, bay leaves, cloves, chile, salt, and the yogurt-water mixture. Mix well, and then cover. Cook on high for six hours.
- Before serving, remove the black cardamom, cassia pieces, cloves, and bay leaves. Garnish with some chopped cilantro, and serve with a piece of naan bread.
This featured recipe has been adapted from the cookbook The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More by Neela Paniz (© Ten Speed Press, 2014). For more delicious dishes, pick up your own copy of The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More on Amazon.com.