Sweet Potato Curry

SpicySpicy Served HotServed Hot
Very Good based on 2 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Gravy , Vegetarian Sidedish

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.


Servings: 3 Preparation time:
  • Sweet Potato, Raw, Sweet potato (shakarkand) - 400 gms
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yogurt (dahi) -1/2 cup
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chili,(chopped) -1
  • Ginger Root, Raw, Fresh Ginger Ginger,(chopped) -1 tsp
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander (Fresh) coriander,(chopped) - 1.5 tbsp
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice - 1 tbsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder (haldi )-1/3 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chili powder - 1/2 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt - (to taste)
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala -(pinch of)
  • Tempering/waghar:
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds (jeera)-1 tsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds(rai)- 1/2 tsp
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Asafoetida (hing- a pinch of)
  • Canola Oil, Vegetable Oil, Cooking (Cooking) oil- 2 tbsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chili powder- 1/2 tsp

Instructions (Preparation Steps):

  • Wash and slice sweet potato in thick roundals or pieces.
  • Add 1 glass of water and pressure cook for 3 whistles or cook till it become soft.
  • Peel the skin and roughly mash the sweet potato or chop into pieces.
  • In a pan add curd and 1 cup water and whisk well.
  • Add all the dry spices , mashed sweet potato, green chili and ginger in it.
  • Mix well and cook on medium flame for about 7-8 minutes.
  • Keep stirring in between to avoid curdling.
  • Heat oil in a small pan and add cumin and mustard seeds.
  • When cumin start crackling add asafoetida and switch off the flame.
  • Add red chili in the tempering and pour over the boiling curry.
  • Remove the curry from the heat and add chopped coriander and lemon juice.
  • Mix and serve hot.
  • Serving suggestions- goes well with any Indian bread specially poori or paratha.

Cook's Tip:
put the container for setting curds in a large hot case to make the curds set faster and better
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering


Rate this Recipe:




  • Very Good
    993 days ago
  • Very Good
    994 days ago
    Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.I have posted the chat recipe here- Shakarkand ki chat.