4 cups russet potatoes, peeled and cut into 1” cubes
½ cup Caramelized Onions
1 ½ teaspoons olive oil
Salt, to taste
1 teaspoon turmeric (optional)
2 cups water
4 tablespoons Hot Cilantro Chutney
1 tablespoon Coriander power
In a large bowl, mix together the potatoes, Caramelized onions, oil, salt, and turmeric. Pour the water into a 5-quart slow cooker. Transfer the potatoes. Cover and cook it on low for about 3 hours or on high for about 1½ hours.
Toward the last half-hour add the Hot Cilantro Chutney and coriander powder; replace the lid and let it cook until the potatoes are cooked through. Serve hot with tea.