Ingredients
- Yam (Suran, peeled & cubed): 2 cups
- Onion (finely chopped): 1 medium
- Tomato (pureed or finely chopped): 1 medium
- Ginger-garlic paste: 1 teaspoon
- Green chili (chopped): 1 (adjust to taste)
- Turmeric powder: ½ teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Garam masala: ½ teaspoon
- Salt: to taste
- Oil: 1 tablespoon
- Water: 1 to 1½ cups (as needed)
- Fresh coriander leaves (chopped): for garnish
Preparation
Peel and cut the yam into cubes.
Boil in water for 5-7 minutes or pressure cook for 1 whistle until slightly tender. Drain and set aside.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili; sauté for a minute until raw smell disappears.
Mix in tomato puree and cook until oil separates.
Add turmeric, red chili powder, coriander powder, and salt. Stir well.
Add boiled yam and mix to coat with the masala.
Pour in 1 to 1½ cups of water and bring to a boil.
Simmer for 5-7 minutes until the flavors blend and curry thickens slightly.
Stir in garam masala and mix well.
Garnish with fresh coriander leaves and serve hot with roti, rice, or paratha.
Servings: 3-4
Notes
- You can add a teaspoon of kasuri methi (dried fenugreek) for extra aroma.
- Yam is high in fiber and antioxidants, making this a nutritious dish.
- Instead of boiling, yam can also be roasted before adding to the curry for a different texture.
