Slow-Cooked Bombay Potatoes

Ingredients:
3 pounds potatoes
1 medium onion
4 tomatoes
2 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried chili flakes
3 tbsp olive oil
1 1/2 to 2 tsp kosher salt
freshly cracked black pepper
coriander (or flat-leaf parsley)

Directions:
These potatoes are crazy simple. No hard labour involved in prepping these golden beauties. Just ground spices.
Mix ‘em all up, sans the mustard seeds.
Mince the onion. Peel, wash and cube the potatoes.
Wash the tomatoes, squeeze out the seeds and give them a rough chop
Heat the oil, add the mustard seeds and wait for them to start popping.
As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent.
Add the spice mix and cook for another 3 minutes to get the flavors going.
Add the potatoes.
Make sure every potato gets some of the spice mix.
Add the diced tomatoes. And the salt.
Finish with a few cracks of black pepper.
Cook the potatoes on low for 4 to 6 hours, depending on how fast/slow your slow cooker goes. Sprinkle the finely minced coriander or parsley all over the potatoes before serving.