Yam Curry
Submitted by specialll
Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.
YIELD
4 servingsPREP
1 hrsCOOK
30 minREADY
2 hrsSalting and frying the yam cubes before they go into the curry creates a crispy exterior that holds up in the sauce without turning to mush.
The spice paste gets cooked until the oil separates out, which is the signal that the raw spice taste is gone and everything’s ready for the liquid.
This curry is rich enough to serve as a main course with chapatis and rice, not just a side dish.
Kitchen Tips
- Salt the yam cubes and let them drain for 15 minutes to draw out excess moisture before frying
- Fry in batches at 350°F so the oil temperature doesn’t drop and make the yams greasy
- Stir gently once the yams go into the sauce or they’ll break apart and turn the whole thing mushy
Ingredients
Directions
The yams in this dish are cooked in a sauce very much like that traditionally used for meat.
Serve with chapatis and rice.
(1) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt.
Let stand 10 to 15 minutes, then dry on paper towels.
(2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes.
Heat the il over a moderate flame, add the cumin seed, and cook until they begin to sputter.
Add the chopped onion, ginger, and garlic.
Cook until the onion is a rich golden color. Add all the spices and season with salt to taste.
Cook a few seconds more, and then add the tomatoes.
Let this cook while you continue as below.
(3) Heat the oil for deep frying to 350℉ (180℃) and cook the yam cubes, a few at a time, until golden brown.
Drain on absorbent kitchen paper.
Set aside.
(4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out.
Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.
(5) Serve hot, garnished with the chopped coriander.
Comments
