Yam Curry Recipe

The yams in this dish are cooked in a sauce very much like that traditionally used for meat. Serve with chapatis and rice. The recipe is derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which I recommend highly.

Step 1

Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels.

Step 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 splutter. 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.

Step 3

Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.

Step 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.

Step 5

Serve hot, garnished with the chopped coriander.

Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes cooking. Precision: measure the ingredients.

Things You'll Need

  • 1lb Tender yams
  • 1 To 2 Tbsp salt
  • 3c Vegetable oil for deep
  • Frying
  • 2 In fresh ginger root
  • 1 Garlic clove
  • 2 To 3 Tbsp vegetable oil
  • 1ts Cumin seeds
  • 2 Green cardamoms
  • 1 Bay leaf
  • 4 Peppercorns
  • 1 Inch stick cinnamon
  • 1ts Turmeric
  • 1/2ts Chili powder (or use cayenne
  • Pepper)
  • 1ts Ground coriander
  • 1/2ts Garam masala (optional)
  • To taste salt
  • 4oz Fresh tomatoes (or use 8 oz
  • Canned tomatoes)
  • 4tb Yogurt
  • 1 1/2 Cups water
  • 1tb Chopped coriander leaves
  • (cilantro)

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