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, making it an excellent base for the soft, creamy potatoes.

Instructions:

1. 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.
2. Add all of the ingredients for the paste to a food processor. Blend all ingredients until a paste is formed.
3. 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.
4. Using a sharp paring knife, prick the potatoes in several places.
5. 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.
6. 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.