Recipe Cook Time
Grind together the cumin seeds, poppy seeds and the coriander seeds.
Boil enough water to cover the yam when it is added.
Add the cubed pieces into the boiling water; cover and simmer for about 20 minutes or until cooked through.
Drain and set aside. In a heavy-based pan, heat the clarified butter; add the cumin seeds and asafoetida.
When the seeds splutter, add the tomatoes and stir-fry till the fat separates
Add the ground spices and mix well before adding the cubed yam.
Stir-fry for about 5 minutes, add salt, chilli powder and garam masala.
Add 3-4 cups of water; depending on how much gravy you want. Bring to a boil and simmer for about 5 minutes.
Beat the yoghurt slightly to make it smooth and add to the gravy.
Garnish with chopped coriander leaves and serve.