Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry)

• Servings: 4-5
• Preparation time: 15 minutes.
• Frying time: 12-13 minutes.
• Cooking time: 2-3  minutes.
• Total time: 31 minutes.

I am going to upload a lip smacking vegetable curry “Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry)” is a delightful dish that brings a unique flavour to any festive meal as I cooked the dish first time day before yesterday, when I served the “Ardra Nakshtra Thali”.

The taste of “Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry)” is a delightful blend of flavours and textures. The vibrant, nutrient-rich spinach, provides a fresh, slightly bitter, and earthy taste that pairs beautifully with the yam’s unique flavour.

Curry is spiced with a combination of traditional Indian spices like cumin, coriander, turmeric, and garam masala.

The creamy texture of the blanched and blended spinach, combined with the deep fried pieces of yam, creates a satisfying and hearty dish that is both nutritious and delicious.

The yam, cut into cubes and cooked until tender, absorbs the aromatic spices, while the spinach adds a fresh, green contrast.

This curry not only enriches the celebration with its delicious taste but also provides a healthy, hearty option that complements the other dishes perfectly.

Ingredients:

• Suran (Elephant Foot Yam): 250 gm.
• Spinach (palak): 1 bunch 250 gm
• Green chilli: 2-3 no.(as per taste)
• Soya Saag (Dill Herb) optional: 20 gm.
• Onion: 2 no. (Small)
• Tomato: 1no. (Small)
• Garlic:4-5 cloves (medium size)
• Ginger: 2 inch piece
• Butter: 20-30 gm (optional)
• Fresh Cream (Malai): 2 tablespoon
• Mustard Oil/ Cooking Oil: for deep frying
• Salt: 1 teaspoon (as per taste)
• Turmeric Powder: 1/4 teaspoon
• Cumin and Coriander  powder: 1 tablespoon
• Bay leaf: 1 no.
• Cinnamon stick: 2” piece
• Cumin seed (jeera): 1 teaspoon
• Garam masala powder: 1/4 teaspoon
• Red chilli powder: ½ teaspoon
• Sugar: ½ teaspoon (optional)

Preparation:

1. Blanch/Boil / microwave palak (spinach) with sugar for 3 minutes and make fine paste. Keep aside
2. Grind the green chilli, ginger and garlic all together as a fine paste. Keep aside.
3. Finely chopped onion, keep aside.
4. Chop tomato into 8 parts, keep aside.
5. Peel and cut yam into cubes, keep aside.

Method:

1.  Put oil in a pan, when smoke starts; add yam cubes, deep fry on medium flame (about 4-5 minutes) take it out and keep aside.
2. Take out extra oil from the pan (use only 2-3  tablespoon of oil) put cumin seed, cinnamon stick and bay leaf in the pan; sputter for few seconds.
3. Add onion, stir fry  on high flame for couple of minutes or till onion became translucent, add ginger, garlic and chilli paste continue to keep frying for a minute.
4. Add dry masala and fresh cream.
5. Lower the flame, continue to fry on 3-4 minutes or till oil separates from masala.
6. Add tomato; continue the process for few seconds add spinach paste,  mix.
7. Add required quantity of water (1/2-1 cup of water), let just boil it.
8. Add fried yam cubes; continue to cook for 3-4 minutes or till yam become completely soft, add Garam masala powder and butter.
9. Delicious “Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry)”ready to be served with Steamed Rice or Aromatic Pulao.
10. I also enjoyed the curry with steamed Little Millet.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.