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Kashmiri Potato Curry

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. From The New Indian Slow Cooker, Neela Paniz
From: foodrepublic.com SERVES 6-8

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

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.