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You are here: Home / Sabzi and Curries / How To Make Shakarkand Sabzi , Sweet Potato Curry

How To Make Shakarkand Sabzi , Sweet Potato Curry

2015-02-28 by Anjana Chaturvedi

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Shakarkand Sabzi- Sweet and sour  sweet potato curry

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.

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 Chaat and this sweet and sour shakarkandi ki subzi taste very delicious too

Roasted or boiled sweet potato is also used to make tangy curry ,which can also be used during fasting .try this yogurt and sweet potato curry for a change from the routine wali potato curry

ou can also try these delicious recipes-

  • Kesariya Thandai
  • thandai Masala Powder
  • Kanji Vada
  • Soft Dahi vada
  • Khatta Dhokla
  • Matar Ki Kachori
  • Tikoni Khaja Mathri
shakarkandi ki khatti methi subzi

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5 from 3 votes

Shakarkand Ki Subzi /Sweet Potato Curry

Sweet and sour  sweet potato curry

Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: SHAKARKAND KI SABZI, SWEET POTATO CURRY
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 400 GMS Sweet potato /shakarkand
  • 1/2 cup Yogurt /dahi
  • 1 Green chili chopped
  • 1 tsp Ginger chopped
  • 2 tbsp Fresh coriander chopped
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/3 tsp Turmeric /haldi- 1/3 tsp
  • 1/2 tsp Red chili powder
  • To Taste Salt / Namak
  • Pinch Garam Masala Powder

Tempering/ Tadka

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • Pinch Asafoetida/hing
  • 2 tbsp Cooking oil
  • 1/2 tsp Red Chili Powder/ Laal Mirch

Instructions

  • 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.

Filed Under: Gravy dishes, North Indian Food, Sabzi and Curries Tagged With: navratri recipes, No onion garlic recipe, North Indian Food, shakarkand, shkarkand sabzi, Subzis and curries, sweet potato, sweet potato curry, sweet potato recipe

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5 from 3 votes (3 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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