Follow these steps for perfect results
Elephant yam
chopped small
Cumin seeds
Kalonji
Methi Seeds
Kala jeera
Mustard seeds
Curry leaves
Onion
chopped
Garlic
chopped
Ginger
chopped
Turmeric powder
Red Chilli powder
Garam masala powder
Amchur
Salt
Mustard oil
for cooking
Heat mustard oil in a pressure cooker.
Add cumin seeds, kalonji, methi seeds, kala jeera, and mustard seeds. Allow them to crackle.
Add curry leaves and let them splutter.
Add ginger and garlic and saute until softened.
Add onions and cook until golden brown.
Add chopped yam, turmeric powder, red chili powder, garam masala powder, amchur, and salt. Stir well.
Add 1 cup of water and pressure cook for at least 3 whistles, or until the yam is soft.
Allow the pressure to release naturally.
Bring the cooker back on the heat, open the lid, and saute until all the water has evaporated and the subzi thickens.
Serve hot as a side dish.
Expert advice for the best results
Adjust the amount of red chili powder to your desired spice level.
Ensure the yam is cooked until very soft for the best texture.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Garnish with fresh cilantro and a squeeze of lemon juice.
Serve hot with Indian bread like roti or paratha.
Serve as a side dish with rice and dal.
Complements the spices without overpowering the dish.
Discover the story behind this recipe
A regional specialty, showcasing the use of local spices and ingredients.
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