Next time you have to entertain why not attempt making this delicious and aromatic curry of sweet potatoes and kasoori methi (dried fenugreek leaves). The bright orange fleshed sweet potatoes are so vibrant that when served as a curry it is definitely appealing to the eyes, I am a great believer in we eat with our eyes first. In hind sight sweet potatoes are rich in anti oxidants, vitamins, minerals and dietary fibres plus thanks to its natural sweetness even kids enjoy eating it. Whenever I have family or friends coming over for dinner I like to be organised and prepared with what I will be serving for starters, mains and desserts and usually with indian cuisine we are really spoilt for choice with vegetarian options. More or less we all have one potato dish available on the night as who doesn’t enjoy a delicious potato curry. When it comes to choosing a curry sauce base, we have a variety of options ranging from mild, creamy,sweet to a spicy tomato base. We all like a good curry with a touch of cream to balance those wonderfully fragrant spices, in this curry and many others that I prepare I tend to use greek yoghurt rather than cream so it’s healthy but equally tasty and gentle to your palate and most of all satisfying. I love the sweetness that comes through from the sweet potatoes and the addition of fenugreek, cinnamon and cardamom simply adorns the flavour of this curry.
Kasoori Methi aur Mitha Aloo ki Subzi
Preparation time: 15-20 minutes
Cooking time:35 minutes
400g Sweet potatoes cut into chunks
1 large onion chopped
2 Tbsp chopped garlic
2 chopped green chilli
1 Tbsp minced ginger
2 Tbsp cumin seeds
1 Tsp garam masala
1 tin chopped tomatoes
2-3 small pieces cinnamon sticks
1/4 Tsp cardamom powder
2 Tbsp Kasoori methi
1 Tsp salt or to taste
1 Tbsp Oil
1 Tbsp greek yoghurt
1. In a deep non stick pan heat the oil, add cumin seeds, cinnamon sticks, garlic, onion, ginger and chilli and fry for 3-4 minutes stirring frequently.
2. Add the tin tomatoes, salt, methi, garam masala, cardamom and a bit of water, cook for 3-5 minutes.
3. Turn off the heat and let the mixture cool down a little. Using a Hand blender blend the gravy into a slightly smooth texture.
4. Return to heat, add the sweet potatoes, water, salt and cook for 15-20 minutes until potatoes are cooked but firm.
Stir in greek yoghurt, garnish with fresh chopped coriander and serve hot.
You can use this sauce base to add different vegetables or even paneer. I have previously made a paneer and pepper curry, spinach and mushroom and various others.