Indian Suran Ki Sabzi Recipe (Yam Curry)

Yam: A starchy root vegetable that forms the base of this curry. Oil: Used for sautéing the spices and vegetables. Cumin seeds: Adds a warm, earthy flavor to the dish. Onion: Provides a sweet and savory base for the curry. Ginger-garlic paste: Adds a pungent and aromatic depth to the curry. Tomato puree: Creates a rich and tangy sauce. Turmeric powder: Adds color and a mild, earthy flavor. Red chili powder: Brings heat and vibrant color to the dish. Coriander powder: Adds a citrusy and slightly sweet flavor. Garam masala: A blend of spices that adds warmth and complexity. Salt: Enhances the flavors of all the ingredients. Cilantro: Fresh herb used for garnish, adding a burst of color and freshness.

When preparing suran (yam), ensure to cut it into uniform cubes to promote even cooking. To avoid the yam from turning brown, you can soak the peeled and cubed yam in water with a little lemon juice or vinegar. This also helps in removing any potential itchiness caused by the yam. When sautéing the onions, make sure they turn a deep golden brown to add a rich, caramelized flavor to the curry.

• yam (suran) - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a good alternative.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in place of cumin seeds.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct substitute for onions.

• ginger-garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can be used in equal parts to replace the paste.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor to tomato puree.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used as a substitute.

• coriander powder - Substitute with cumin powder: Cumin powder has a different flavor but can be used if coriander powder is unavailable.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can be used to add a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• cilantro - Substitute with parsley: Parsley can provide a similar fresh, herbaceous note for garnish.

• Allow the yam curry to cool completely before storing. This prevents condensation, which can lead to spoilage.
• Transfer the cooled suran ki sabzi into an airtight container. Ensure the container is clean and dry to maintain the freshness of the curry.
• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the yam curry. Use freezer-safe containers or heavy-duty freezer bags. Label them with the date to keep track of storage time.
• When using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
• To reheat, thaw the frozen suran ki sabzi in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of water if needed to achieve the desired consistency.
• Alternatively, you can reheat the curry in the microwave. Use a microwave-safe dish, cover it loosely, and heat in intervals, stirring in between to ensure even heating.
• Garnish with fresh cilantro after reheating to revive the flavors and add a touch of freshness.
• Avoid reheating the yam curry multiple times, as this can affect the taste and texture. Reheat only the portion you plan to consume.

• Stovetop Method:

  • Place the yam curry in a pan or skillet.
  • Add a splash of water or vegetable broth to prevent sticking.
  • Heat over medium flame, stirring occasionally, until the curry is heated through.
  • Ensure the yam pieces are hot and tender before serving.

• Microwave Method:

  • Transfer the leftover curry to a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a small vent.
  • Heat on high for 2-3 minutes, stirring halfway through.
  • Check the temperature and heat for an additional minute if necessary.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the yam curry in an oven-safe dish and cover with aluminum foil.
  • Bake for about 20 minutes or until the curry is thoroughly heated.
  • Stir halfway through to ensure even heating.

• Instant Pot Method:

  • Use the sauté function on your Instant Pot.
  • Add the leftover curry and a bit of water or broth.
  • Stir occasionally until the curry is heated through.
  • Switch to the keep warm setting if not serving immediately.

• Double Boiler Method:

  • Fill a large pot with water and bring to a simmer.
  • Place the yam curry in a heatproof bowl and set it over the simmering water.
  • Stir occasionally until the curry is heated through.
  • This method ensures gentle and even heating without burning.

• Slow Cooker Method:

  • Transfer the leftover curry to your slow cooker.
  • Set to low heat and cover.
  • Heat for 1-2 hours, stirring occasionally, until the curry is hot and ready to serve.

• Pan: Used for cooking the yam curry over medium heat.

• Spatula: Essential for stirring and mixing the ingredients while cooking.

• Knife: Needed for peeling and cubing the yam, as well as chopping the onions and cilantro.

• Cutting board: Provides a surface for chopping the yam, onions, and cilantro.

• Measuring spoons: Used to measure out the precise amounts of oil, cumin seeds, ginger-garlic paste, and spices.

• Measuring cup: Used to measure the chopped onions and tomato puree.

• Lid: Used to cover the pan while cooking the yam to ensure it becomes tender.

• Bowl: Useful for holding the peeled and cubed yam before adding it to the pan.

• Serving spoon: Used for serving the finished yam curry.

• Plate: For serving the yam curry along with rice or roti.

Prep ingredients ahead: Peel and cube the yam in advance and store it in water to prevent browning.

Use ready-made paste: Opt for store-bought ginger-garlic paste to save time on mincing and grinding.

Pre-made tomato puree: Use canned or pre-made tomato puree to cut down on preparation time.

Cook in bulk: Make a larger batch of the masala base and freeze portions for future use.

Pressure cook yam: Use a pressure cooker to cook the yam faster, reducing overall cooking time.