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Ingredients

  • 1 pound sweet potatoes
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 bay leaf
  • 1 tablespoon grated fresh ginger
  • 1 medium onion, diced
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 2 tomatoes, chopped
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10 to 15 minutes. Drain.
  2. Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Bombay Sweet Potatoes on Relish.com

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