Bombay Sweet Potatoes blend the natural sweetness of root vegetables with classic Indian spices. I discovered this recipe during my quest to make weeknight dinners more interesting, and it’s become a family favorite. The sweet potatoes turn tender and flavorful, while the yogurt adds a cool, creamy touch. It’s simple enough for a busy evening but special enough for weekend cooking.
About the Recipe
This recipe transforms ordinary sweet potatoes into something special. The combination of mustard seeds, cumin, and garam masala creates layers of flavor that complement the natural sweetness of the potatoes. The optional yogurt adds a nice tang and helps balance the spices. It’s a great way to add variety to your vegetable dishes.
Why You’ll Love This Recipe
– Ready in just 20 minutes
– Uses basic pantry spices
– Easy to adjust spice levels
– Great for meal prep
– Works as both a side dish and main course
– Naturally gluten-free
– Budget-friendly
– Can be made vegan by skipping the yogurt
Bombay Sweet Potatoes
Cooking Tips
Cut sweet potatoes into equal-sized pieces for even cooking. Don’t skip the initial spice tempering – it’s what builds the flavor base. Keep stirring occasionally to prevent sticking. If the potatoes start to stick, add a splash of water. Taste and adjust salt before serving.
Serving and Storing Suggestions
Serves 2-3 as a side dish. Pair with rice, naan, or roti. Leftovers keep well in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water. Total prep and cooking time: 20 minutes.
Similar Recipes
- Spiced Roasted Sweet Potatoes
- Indian-Style Potato Curry
- Masala Sweet Potato Wedges
Nutrient Benefits
Sweet potatoes pack vitamin A, fiber, and potassium. The spices like cumin and garam masala offer digestive benefits. Yogurt adds protein and calcium. This dish is naturally low in fat and high in nutrients, making it a healthy choice for any meal.
Bombay Sweet Potatoes
Ingredients
- 125 gms Sweet Potatoes (chopped)
- 1 Garlic (small clove, peeled, chopped)
- 1 Onion (small, chopped)
- 1 1/2 tsp Garam Masala Powder
- 3 tsp Plain Yogurt (optional)
- 1/2 tsp Green Chillies (finely chopped)
- Coriander Leaves (handful, chopped)
- 1/2 tsp Cumin Seeds
- 3 tsp Oil
- 1/4 tsp Mustard Seeds
- Salt as per taste
Instructions
- Heat 2 tsp oil in a pan over low flame.
- Fry the cumin seeds and mustard seeds for 30 seconds.
- Add the garlic and cook for another 30 seconds.
- Add the sweet potatoes and sprinkle a bit of salt.
- Stir well.
- Cover the pan with a lid and cook for 5 to 10 minutes, stirring from time to time.
- Mix the garam masala powder and yogurt (if using) in a bowl.
- Heat the remaining oil in a pan.
- Saute the onions for a minute or two.
- Add some salt and saute until until light brown.
- Add the yogurt mixture and cook for a minute.
- Add this to the sweet potato along with the green chillies.
- Stir and cook for 2 to 3 minutes.
- Garnish with the coriander leaves.
- Serve.
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Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Cook the potatoes and store them in the fridge. Add the yogurt mixture just before serving. They’ll stay good for up to 3 days.
Is this recipe very spicy?
The heat level is mild. You can adjust it by changing the amount of green chilies or leaving them out completely.
Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes work well too. Just increase the cooking time by about 5 minutes as they take longer to soften.
