Ingredients

• 300 g suran (yam), peeled and cubed

• 3 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp coriander powder
• Salt to taste

• ½ tsp garam masala
• Fresh coriander leaves, chopped
• Water, as required

Instructions

1. Prepare Yam Safely: Apply oil to hands, peel suran, cut into cubes, and soak in tamarind water to reduce itchiness.
2. Parboil the Yam: Boil yam cubes with salt and turmeric until just tender. Drain and keep aside.
3. Heat Oil & Temper: Heat oil in a kadhai, add cumin seeds and bay leaf, and let them crackle.
4. Sauté Onions: Add chopped onions and cook until golden brown for a rich base.
5. Add Ginger-Garlic & Tomatoes: Add ginger-garlic paste and tomato puree. Cook until oil separates.
6. Add Spices: Mix in turmeric, red chilli powder, coriander powder, and salt. Cook briefly.
7. Add Yam & Simmer: Add boiled suran cubes, water as needed, cover and simmer for 10–12 minutes.
8. Finish & Serve: Sprinkle garam masala, garnish with coriander, and serve hot.

Why You’ll Love This Recipe

• Rich and comforting gravy
• Traditional home-style flavour
• Perfect winter vegetable
• Pairs with rice and rotis
• Nutritious and filling

Common Mistakes

• Skipping parboiling step
• Handling suran without oil
• Adding too much water
• Undercooking onions

Variations

Suran Fry: Shallow fry boiled yam before adding to gravy.
No Onion: Skip onions and add extra tomatoes.
South Indian: Add coconut paste and curry leaves.

Personal Note

Suran gravy was something I learnt to appreciate over time. Once I understood how to handle and cook it properly, it became a regular in my winter menu. The deep flavour and comforting texture make it truly special.