Slow Cooker Creamy Potato Curry

• 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.

potatoesor, onion, ginger, garlic, methi, green chillies, cinnamon, cloves, bay leaf, garam masala, chilli powder, turmeric, water, yogurt, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooker-creamy-potato-curry-52830911 (may not work)