- 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:
- Blanch/Boil / microwave palak (spinach) with sugar for 3 minutes and make fine paste. Keep aside
- Grind the green chilli, ginger and garlic all together as a fine paste. Keep aside.
- Finely chopped onion, keep aside.
- Chop tomato into 8 parts, keep aside.
- Peel and cut yam into cubes, keep aside.
Method:
- 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.
- 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.
- 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.
- Add dry masala and fresh cream.
- Lower the flame, continue to fry on 3-4 minutes or till oil separates from masala.
- Add tomato; continue the process for few seconds add spinach paste, mix.
- Add required quantity of water (1/2-1 cup of water), let just boil it.
- Add fried yam cubes; continue to cook for 3-4 minutes or till yam become completely soft, add Garam masala powder and butter.
- Delicious “Suran in Palak Gravy (Elephant Foot Yam in Spinach Curry)”ready to be served with Steamed Rice or Aromatic Pulao.
- 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.