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5 from 1 vote

Shakarkand Ki Subzi /Sweet Potato Curry

Sweet and sour  sweet potato curry

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Servings: 4 people
Author: anjanaskc


  • 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


  • 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.