Indian · serves 2

Yam Masala

Yam mashed into a spiced tomato gravy. Nobody makes this any more and they should.

40 min Some work Vegetarian

Ingredients

  • 250g yam, in chunks
  • 100g peas
  • 100g tomatoes, pureed
  • 1 onion, chopped
  • 50g ghee
  • 1 bay leaf
  • 1/4 cup coriander leaves
  • 2 tsp cumin seeds
  • 5 dried red chillies
  • 2 garlic cloves
  • 1 inch ginger
  • 1/8 tsp turmeric
  • 1/4 tsp garam masala
  • 2 tsp vinegar
  • Salt and sugar

Method

  1. Boil the yam in salted water, then peel and mash it. Peel it after boiling — raw yam itches your hands.
  2. Grind cumin, chillies, garlic, ginger, turmeric, garam masala, vinegar, salt and sugar to a paste.
  3. Brown the onion in ghee with the bay leaf.
  4. Paste, tomato puree and peas, 2-3 minutes on low.
  5. Mashed yam in, cover, 2 minutes on the lowest heat, stirring. Coriander over the top.

Questions people ask about Yam Masala

How long does Yam Masala take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of tomato in Yam Masala?

Use canned chopped tomatoes, roughly 1 can per 4 fresh. Add a pinch of sugar to offset the acidity.

Can I make Yam Masala ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Yam Masala vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Yam Masala?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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