Sweet potato curry is a perfect blend of flavors and is very easy to cook. It is cooked in one pot and in very less time. You can serve this with roti, rice, and paratha. It has good dietary fiber and protein. Sweet potato is rich in calcium, iron, potassium, vitamin– A, E, and magnesium. Sweet potato is better than potato in terms of vitamins, minerals, and antioxidants, although it has the same amount of carbs and starch.
You can also try Hare Leshan (green garlic) ki sabji in the simplest method, Matar ka nimona (green peas curry) in U.P. style
Ingredients for making sweet potato curry-
- Sweet potato – 250 gm
- Tomato chopped – 1 piece
- Garlic chopped – 2- 3 cloves
- Onion chopped – ½
- Finely chopped Green chilies – 2
- Curry leaves – 4-5
- Cumin seeds – ½ tsp
- Mustard seeds – ¼ tsp
- Red chili powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Cooking oil – 2tbsp
- Salt
- Water
- Coriander leaves chopped – 1tbsp
Method –
- Firstly, peel and cut sweet potatoes into small pieces. And then put them in water to extract their excess starch and prevent them to turn dark in color.
- Then, heat some oil in a non-stick pan and add some mustard seeds. When they start to splutter add cumin seeds and curry leaves.
- After some time add chopped onions and garlic, and stir-fry until the onion becomes translucent.
- Then, add green chilies and tomatoes and cook for 2-3 min over medium flame.
- After that, add sweet potatoes, turmeric powder, red chili powder, and salt, mix well and sauté for 2- 3mins over medium heat.
- Then, add ¾ cup water and let it boil. Now, cover its lid and cook until sweet potatoes become soft and the gravy turns thick.
- Stir occasionally to prevent sticking and add more water if necessary.
- After that, turn off the heat and let the curry rest for 5 minutes.
- Finally, garnish with coriander leaves and serve hot.
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