Yam/Suran Gravy Sabji
A homestyle Indian curry made with elephant foot yam — known as suran/sooran/jimikand — simmered in a tangy, spiced onion-tomato gravy. The yam is parboiled to remove itchiness, then finished with a silky masala and a whisper of tamarind for balance. Perfect with phulka, steamed rice, or jeera rice.
Shreya Singh
1 month ago
Ingredients
For the yam (suran) prep
For the gravy
Spices & seasoning
Finish & garnish
Nutrition Facts (per serving)
- Calories 220
- Total Fat 9 g
- Saturated Fat 1.3 g
- Sodium 520 mg
- Total Carbohydrate 32 g
- Dietary Fiber 6 g
- Protein 4 g
Instructions
- 1 Peel suran carefully (use oil on hands/knife). Rinse and cut into cubes. Boil 6–7 minutes in salted, turmeric water (add tamarind or lemon if using). Drain and set aside.
- 2 Heat oil in a kadhai. Add cumin, bay leaf, and cloves; let them sizzle.
- 3 Add onions and sauté until light golden. Stir in ginger-garlic paste; cook 1–2 minutes to remove raw smell.
- 4 Add tomatoes (and cashews/peanut powder if using). Cook down until the oil begins to separate.
- 5 Sprinkle turmeric, red chilli, coriander, and cumin powders; sauté 30–40 seconds.
- 6 Tip in parboiled suran and salt. Mix to coat, then add 1.5–2 cups hot water for a medium gravy. Simmer 8–10 minutes.
- 7 Finish with garam masala, tamarind/lemon, and jaggery (optional). Simmer 2 minutes and adjust seasoning/consistency.
- 8 Garnish with coriander. Serve hot with phulka, chapati, or steamed rice. (Tip: A spoon of ghee on top elevates the flavour.)
Cook’s Notes: If your yam is very itchy, soak the cubes 10 minutes in water with 1 tbsp vinegar or lemon juice, then rinse and proceed. For a coconutty version, blend 2 tbsp fresh coconut with the tomatoes or stir in 1/4 cup coconut milk at the end and simmer briefly.
