Slow Cooker Bombay Potatoes

An incredibly easy Slow Cooker Bombay Potatoes recipe – they’ll turn out fragrant, taste amazing and we can’t think of a better way of using leftover potatoes!

Serves     4
Difficulty     Easy
Prep Time     15 minutes
Cooking Time     about 6 hours on low



1kg potatoes
1 onion, finely chopped
4 tomatoes
1 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1.5 tsp tumeric
1/2 tsp cumin
1/2 tsp mild chilli powder
0.25 tsp dried chilli flakes (more to taste)
1tsp salt, and pepper to season
Coriander, to serve


  1. Mix the ginger, garam masala, tumeric, cumin, chilli power and chilli flakes in a bowl. Peel the potatoes, and cut them into 3cm cubes. Half the tomatoes, scoop out the seeds and roughly chop them.
  2. In a little olive oil and over a medium heat, fry the mustard seeds until they start to pop. Once they do, throw in the onion and fry until lightly browned. Add the mixed spices, then fry for a few more minutes to ensure the onions are completely covered.
  3. Add the tomatoes to the mix, give the pan a good stir, then add a teaspoon of salt and a good few cracks of pepper to season.
  4. Cook on low for 4-6 hours (poke the potatoes with a fork, if it slides in easily then they’re cooked), then serve with plenty of chopped coriander on top. Trust us, no amount of coriander is too much!