Yam Curry
| Yield: | 4 Servings |
| Categories: | Vegetarian |
| 1 | lb | Tender yams |
| 1 | To 2 Tbsp salt | |
| 3 | c | Vegetable oil for deep |
| Frying | ||
| 2 | In fresh ginger root | |
| 1 | Garlic clove | |
| 2 | To 3 Tbsp vegetable oil | |
| 1 | ts | Cumin seeds |
| 2 | Green cardamoms | |
| 1 | Bay leaf | |
| 4 | Peppercorns | |
| 1 | Inch stick cinnamon | |
| 1 | ts | Turmeric |
| 1/2 | ts | Chili powder (or use cayenne |
| Pepper) | ||
| 1 | ts | Ground coriander |
| 1/2 | ts | Garam masala (optional) |
| To taste salt | ||
| 4 | oz | Fresh tomatoes (or use 8 oz |
| Canned tomatoes) | ||
| 4 | tb | Yogurt |
| 1 1/2 | Cups water | |
| 1 | tb | Chopped coriander leaves |
| (cilantro) |
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