Although this yam recipe can be made with other kinds of potatoes, including sweet potatoes, we prefer using yams. These starchy root vegetables are extremely low in fat, and full of vitamins B6 and C.
Some varieties of sweet potato are often sold as ‘yams’ in the United States and are not the same thing. If you’re not sure, ask the produce manager to help you out or do your research ahead of time and find out which local stores sell the real deal.
The yogurt dressing makes this yam recipe all the more divine. The yogurt makes the potatoes feel even more tender and creamy and adds a refreshing balance to the heartiness of the potatoes.
To turn this yam recipe into a satisfying entrée, we suggest adding some roasted chickpeas on top. Rinsing and draining a can of chickpeas then patting them dry and roasting them with salt and smoked paprika provides lovely flavor. They make a great addition to this yam recipe.
Summary |
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Cook time: 15 minutes
Prep time: 15 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 1 cup yam peeled and cubed
- 1 tbsp vegetable oil
- 1/4 tsp turmeric powder
- 1/4 a piece of ginger root grated
- 1/4 tsp cumin seeds
- 1/4 tsp cumin powder
- 1/2 cup yogurt
- cilantro chopped
- Salt to taste
Instructions
- Boil the yam until tender and cooked. Temporarily set aside.
- Beat the yogurt. Add a pinch of salt to it, for taste.
- Pour the vegetable oil in a wok/pan, and add the ginger, turmeric powder, cumin seeds, and cumin powder, stirring everything together and cooking just until everything begins to splutter; about 1-2 minutes.
- Add the spiced oil to the yogurt, mix lightly. Dress the cooked yams with this yogurt.
- Garnish with cilantro leaves and serve hot/cold. This can be enjoyed as a salad or can be eaten with Indian bread like roti/chapati.
Additional information
Recipe adapted from theyogainstitute.org
Updated by Beeta Hashempour on 5/12/18
