Sweet Potato-Yogurt Curry

Ingredients

• 2 cups sweet potato or yam, peeled and cut into 1-inch cubes
• 1/4 cup yogurt
• 1 1/2 cups water
• 1 tbsp, cilantro (coriander leaves), chopped
• Salt to taste
• Vegetable oil for deep-frying the sweet potatoes

For Masala

• 2 cups tomatoes, chopped, or 1 8oz canned tomatoes
• 1 large onion, finely chopped
  
• 2-inch piece ginger, grated
• 1 garlic clove (optional)
• 1 tsp cumin seeds
• 4 pepper corns
• 2 cardamom pods
  
• 1 bay leaf
• 1-inch stick cinnamon
• 1 tsp turmeric powder
• 1 tsp coriander powder (dhania)
• 1 tsp red chilli powder (adjust to taste)
• 1/2 tsp garam masala

Preparation

1. Sprinkle the sweet potato with salt and place them in a colander and set aside for 10-15 minutes. Dry with paper towel, and deep-fry until golden brown and set aside.
   
   
2. Heat 6-8 tsp vegetable in a wide pan. Add the cumin seeds and fry for a few seconds. As they start to brown, add the onion, ginger, and garlic.
   
   
3. Saute until the onion is browned.
   
   
4. Add all the spices, and some salt, and saute for a couple of minutes.
   
   
5. Add the tomatoes, and cook until they are soft.
   
   
6. Add the yogurt and cook on medium heat until the oil begins to separate.
   
   
7. Add 1 1/2 cups of water and bring to a boil.
   
   
8. Add the sweet potato cubes and cover and cook on low heat for about 20 minutes.
   
   
9. Garnish with chopped cilantro.
   
   
10. Serve the sweet potato-yogurt curry hot with basmati rice or any Indian bread.

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