- Course: Main Course, Side Dish
- Total Time: Half Day
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 103 Times
Can be made ahead of time.
This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. It’s a great side dish, but you can also serve it as a main course along with a bowl of dal and a green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.
1. In a skillet, heat butter or oil over medium-high heat. Add potatoes and cook just until they begin to brown. Transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, curry powder, salt and peppercorns. Stir and cook for 1 minute. Add water or stock, bring to a boil and pour over potatoes.
3. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. Stir in lemon juice and garnish with cilantro.
Leave the skins on potatoes, scrub thoroughly and dry on paper towels. Cut in half any that are larger than 1 inch (2.5 cm) in diameter.
Make ahead: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3.
Nutritional information is based on 6 servings.
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