- 2 tablespoons vegetable oil
- 10 whole dried red chile peppers, or to taste
- 1 tablespoon mustard seeds
- 1 (1 inch) piece ginger, grated
- 2 cloves garlic, minced
- 1 medium onion, chopped, or more to taste
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 large yam, cubed
- 1 large sweet potato, cubed
- 2 small red potatoes, cubed
- 3 tomatoes, roughly chopped, or more to taste
- 1 bunch spinach, chopped (optional)
- salt to taste
- 3 sprigs cilantro, chopped
- Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
- Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
- Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.
09/03/2019
recipepes.com
ndian root vegetables, recipe
PT15M
PT1H
5
455 calories
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