We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.
Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.
This recipe was adapted from the one from Maayeka’s blog. Check it out, it is lovely. Sattvic Vegetarian Indian food.
Sweet Potato Subzi | Shakarkand ki Subzi
prep time: 10 mins
cook time: 30 mins to cook sweet potato plus 12 mins for subzi and tadka
1 or 2 sweet potatoes, about 500g
0.5 cups Indian or Greek yoghurt + 1 cup water
1 green chilli, chopped fine, or use your home made chilli paste
1.5 tspn ginger, grated finely – use a microplane if you have one
0.5 tspn turmeric
0.5 tspn chilli powder (cayenne powder)
0.5 tspn garam masala
salt to taste
juice of half small lemon
2 Tblspn fresh coriander/cilantro, finely chopped
2 tspns ghee
1 tspn Cumin seeds
1 tspn mustard seeds
1 red dried chilli
First, cook the sweet potato. Slice it into thick rounds and steam or boil. I find steaming gives good results.
Cool a little and remove the skin. Roughly mash the cooked sweet potato, or chop into bite sized pieces.
Take the yoghurt and water in a bowl and whisk it well. Pour into a kadhai or pan and mix with the ginger, chilli, turmeric, chilli powder, garam masala and salt. Add the mashed or chopped sweet potato.
Place the pan over a medium heat and cook, stirring often, for 8-10 mins. The stirring will prevent the yoghurt from splitting. Remove the pan from the heat.
Make the tadka by heating the ghee in a very small pan, and popping the mustard seeds with the cumin seeds. Add the asafoetida and red chilli. Turn off the heat and pour the spiced ghee onto the sweet potato.
Add the lemon juice and coriander and mix. Pop the lid on for 2 minutes to let the flavours infuse. Serve hot.
I am a sucker for curry leaves, so I like to pour the tadka over a few curry leaves placed on top of the subzi.
Adjust the chillies to suit your taste.
Serve with basmati rice or with Indian breads.