- 400g Himalayan yam or African yam
- 3 tbsp Vegetable Oil
- 1 tsp Rajah Whole Cumin Seeds
- 3 Rajah Whole Red Chillies (chopped)
- 2 Green Chillies,finely chopped
- 2 tsp Ginger, chopped
- 3 cloves Garlic,chopped
- ½ tbsp Rajah Pav Bhaji Masala
- 1 tsp Rajah Ground Turmeric
- ½ tsp Hing (Asafoetida)
- 1 tsp Rajah Mild Madras Curry Powder
- Salt to taste
- 1 tbsp water
- 2 tbsp Fresh Coriander, chopped
- Clean and peel the yams, chopping them into small 2-3cm cubes. Submerge the yams in a bowl of cold water to keep them fresh until you need to use them.
- Heat the vegetable oil in a pan and add the Rajah Whole Cumin Seeds and chopped Rajah Whole Red Chillies, cooking them until they’re crackling and fragrant.
- Add the chopped green chillies, ginger, garlic, and Hing/Asafoetida, sautéing for a few seconds.
- Add the Rajah Ground Turmeric and sauté for another few seconds.
- Drain the chopped yams and add them to the pan with a pinch of salt and mix well.
- Continue to cook the yams for 15-20 minutes with the lid on, stirring every few minutes to ensure they don’t begin to stick or burn.
- When the yams are soft and almost completely cooked, add a tablespoon of water to the pan and stir in.
- Top with chopped fresh coriander to serve.
- Serve with Elephant Atta Methi Parathas.