Slow-cooker chili is great, but if you’re looking for a “set it and forget it” recipe with a little more spice, pick up a copy of author Neela Paniz’s The New Indian Slow Cooker. This collection of classic Indian recipes made even simpler with your slow-cooker is a surefire way to ease into fall and winter cuisine. First up, the most appealing potato dish we’ve heard of in a while…
The traditional Kashmiri dum aloo calls for deep-frying small potatoes, piercing them with spices, and then stewing them in a tomato-yogurt curry sauce. Due to the ease of the slow cooker, I decided not to deep-fry the potatoes but did prick them with the tip of a sharp knife to infuse the flavors of the sauce into the meat of the potatoes. The flavors penetrated extremely well, yielding a lighter version of the ever-so-delicious dum aloo. Tart white poppy seeds (khuskhus), help thicken the spice paste; they can be found in Indian grocery stores.
Ingredients
Paste
- 1 large onion, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- 2 medium fresh tomatoes
- 2 whole peeled canned tomatoes
- 6 black peppercorns
- 1 teaspoon white poppy seeds (can be found in Indian grocery stores)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 whole dried red árbol chiles
- 1 teaspoon turmeric
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground nutmeg
Curry
- 32 walnut-sized yukon gold potatoes, peeled
- 3 tablespoons canola oil
- 2 black cardamom pods
- 4 green cardamom pods
- 4 - 6 whole black peppercorns
- 2 (1-inch) pieces cassia
- 2 bay leaves
- 4 or 5 whole cloves
- 1/2 cup plain yogurt, store-bought or homemade, blended with 1/2 cup water
- 1 teaspoon ground Indian red chile
- 1 1/2 teaspoons salt
- 1/2 cup cilantro, chopped, for garnish
Directions
- Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
- Puree all the ingredients for the paste in a blender and pour it into the heated slow cooker insert.
- Use 1/4 cup of warm water to rinse the remaining spice puree from the blender and pour this into the insert.
- Using the tip of a sharp knife, prick the potatoes in several places and add to the insert with the oil, black and green cardamom, peppercorns, cassia, bay, cloves, yogurt-water mixture, chile and salt; mix well.
- Cover and cook on high for 6 hours.
- Remove the black cardamom, cassia pieces, cloves and bay leaves.
- Garnish with the cilantro and serve.
Find more vegetarian Indian recipes on Food Republic:
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