Authentic Dahi Suran Ki Sabzi Recipe | Spicy Yam Yogurt Curry

Name: Authentic Dahi Suran Ki Sabzi Recipe | Spicy Yam Yogurt Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Elephant Yam (300 grams Elephant yam (Suran/Senai/Ratalu) peeled and diced); 1 tbsp Clarified Butter (1 tablespoon Ghee); ½ tsp Nigella Seed (1/2 teaspoon Kalonji (Onion Nigella Seeds)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion thinly sliced); 1 piece Ginger (1 inch Ginger finely chopped); 2 pieces Tomato (2 Tomatoes finely chopped); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); ¼ cup Yogurt (1/4 cup Curd (Dahi / Yogurt)); 1 tsp Gram Flour (1 teaspoon Gram flour (besan)); 0 pieces Table Salt (Salt to taste); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves finely chopped (for garnish))

Authentic Dahi Suran Ki Sabzi Recipe | Spicy Yam Yogurt Curry - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Elephant Yam300 g · 300 grams Elephant yam (Suran/Senai/Ratalu) peeled and diced
Clarified Butter1 tbsp · 1 tablespoon Ghee
Nigella Seed½ tsp · 1/2 teaspoon Kalonji (Onion Nigella Seeds)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Yellow Onion1 piece · 1 Onion thinly sliced
Ginger1 piece · 1 inch Ginger finely chopped
Tomato2 pieces · 2 Tomatoes finely chopped
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Yogurt¼ cup · 1/4 cup Curd (Dahi / Yogurt)
Gram Flour1 tsp · 1 teaspoon Gram flour (besan)
Table Salt0 pieces · Salt to taste
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves finely chopped (for garnish)

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Steps

1To begin making the Dahi Suran Ki Sabzi recipe, first get all the ingredients ready for easy cooking. First step is to pressure-Cook the Yam. Rinse the elephant yam thoroughly and half or quarter them with the skin.
2Place the yam cubes in a pressure cooker and about 1/2 cup of water. Cook for about 4 to 5 whistles or until the yam is tender yet holds its shape. Let the pressure release naturally. Drain and set aside.
3Heat ghee in a nonstick pan or wok over medium heat. Add the kalonji seeds and cumin seeds; let them crackle for a few seconds to release their aroma.
4Stir in the sliced onion and sauté until it turns light golden. Add the ginger and green chillies; cook for about a minute, being careful not to burn them.
5Toss in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
6Lower the heat slightly and add turmeric powder, red chilli powder, salt and garam masala. Stir well to toast the spices for 30 seconds.
7Gently fold in the boiled yam cubes, coating them with the onion-tomato-spice mixture.
8In a small bowl, whisk the plain curd with the gram flour to prevent lumps and curdling. This mixture adds a creamy texture and helps keep the curd stable.
9Reduce the heat to low, then pour the curd-besan mixture over the yam. Stir gently so the recipe retains its smooth consistency.
10If the curry looks too dry or starts to stick, add a small splash of water.
11Season with salt to taste if needed. Cover the pan and allow the sabzi to simmer on low heat for about 5 minutes, so the flavors infuse into the yam.
12Turn off the heat and garnish with freshly chopped coriander leaves and serve.