Slow Cooker Creamy Potato Curry Recipe

Name: Slow Cooker Creamy Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-12 baby potatoes(or as many as can fit your slow cooker in one layer); 1 large onion, sliced; 1 tbsp minced ginger; 1 tbsp minced garlic; 2 tbsp raisins(optional); 1 tbsp kasoori methi; 4 green chillies, slit; 1 tsp oil(optional); 1 inch cinnamon stick; 2 cloves; 1 bay leaf; 1/2 tsp garam masala; 1/2 tsp chilli powder; 1/4 tsp turmeric powder; 1/4 tsp asafetida/hing; 1/ 3cup water; 1/2 cup yogurt; Salt to taste; Cilantro, chopped for garnish.

Servings: persons

10-12 baby potatoes(or as many as can fit your slow cooker in one layer)
1 large onion, sliced
1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp raisins(optional)
1 tbsp kasoori methi
4 green chillies, slit
1 tsp oil(optional)
1 inch cinnamon stick
2 cloves
1 bay leaf
1/2 tsp garam masala
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp asafetida/hing
1/ 3cup water
1/2 cup yogurt
Salt to taste
Cilantro, chopped for garnish.

1
Scrub and peel the baby potatoes. Prick all over with a fork. This step is important so that the potatoes absorb all the flavors of the curry.
2
Add a tsp of oil to the base of your crock pot and brush it on all the bottom and sides. This is optional - to prevent the curry from sticking and to aid the potatoes in getting a sear. You can spray with a non stick cooking spray instead, or just omit this step. Add the potatoes in a single layer on to the bottom of the crock pot. Turn the crock pot on HIGH and leave it on until you prep the rest of the ingredients.
3
Slice the onion, ginger, garlic and green chillies. Layer this on top of the potaotes. Top this with the whole garam masala: cinnamon, cloves bay leaf. Top this with the spice powders: garam masala, chilli powder, turmeric powder and asafetida. Add 1/3 cup of water and top.
4
Close the lid of slow cooker, set it to low, tape the lid such that it is airtight and cook for 8-10 hours.
5
Switch off the slow cooker and carefully remove the lid. Add the raisins, kasoori methi and the yogurt and mix to combine. The residual heat from the crockpot will cook the yogurt. No need to keep it on. If kept on, the yogurt may curdle when added. Sprinkle with chopped cilantro and serve with roti or pullao.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 10-12 baby potatoes(or as many as can fit your slow cooker in one layer), 1 large onion, sliced, 1 tbsp minced ginger, 1 tbsp minced garlic, and more.

Yes, Slow Cooker Creamy Potato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Creamy Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions