This easy yam curry with green peas is a healthy and nutritious meal that you can enjoy for lunch or dinner. The curry is a robust, flavorful curry and packs in a protein punch from the peas and tons of nutrients from the yams.
Ready to give this comfort food recipe a shot? Read on before you do!
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Ingredients For the Recipe
To make the yam curry with green peas, you’ll need three sets of ingredients. This may seem like a lot, but almost all of them are pantry staples.
For the boiled yams
- Yams (peeled and cleaned): 4-5 small
- Turmeric powder: A pinch
- Water: As required
For the coating
- Corn flour: 4 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Garam masala: ½ tsp
- Salt: 1 teaspoon or as per taste
- Prepared boiled yam pieces
- Oil: 2 tbsp
- Chaat masala: For sprinkling
- Coriander leaves (finely chopped): For garnish
For the curry
- Oil: 1 tbsp
- Mustard seeds: 1 tsp
- Curry leaves: 8-10
- Onion (paste): ½ cup
- Ginger garlic paste: 1 tbsp
- Green peas: ¼ cup
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Sambhar Masala Powder: 2 tsps
- Salt: 1 teaspoon or as per taste
- Water: ½ - 1 cup or as required
- Prepared roasted crispy yams
- Coriander leaves (finely chopped): For garnish
How to Make the Yam Curry with Green Peas
Once you have your ingredients ready, here’s what you’ll need to do to make the yam curry.
In a pressure cooker, add the peeled and cleaned yams along with the pinch of turmeric powder and water and mix. Pressure cook for about 3-4 whistles. This might change depending on the type of pressure cooker you have.
Once the yams are cooked, take them out of the water and let them cool down.
Next, chop them into bite sized pieces.
Next, in a mixing bowl, add the corn flour, turmeric powder, red chili powder, salt, and garam masala. Give it a good mix.
Add in the chopped pieces of the boiled yam and coat them properly with the corn flour spice mix.
Heat oil in a pan. Add the coated yam pieces and cook them for 4-5 minutes.
Keep sauteing and flipping them so that all the sides are properly cooked. Cook until they turn golden brown in color.
Transfer them to a plate. Garnish with chaat masala and chopped coriander leaves.
Now, for the curry, heat oil in a pan. Add the mustard seeds and curry leaves. Saute.
Add the onion paste and ginger garlic paste and mix. Saute and cook for 1 minute.
Add the peas next and saute. Cook for 2-3 minutes.
Next, add in the powdered spices along with the salt and mix well. Cook for 30 seconds.
Add water to the mixture and let it simmer.
Next, add the prepared roasted crispy yam bites and mix.
You can add more water depending on your desired consistency.
Garnish with chopped coriander leaves and serve hot with rice or Indian breads of your choice.
Frequently Asked Questions
Yam and peas are the star ingredients of the curry, and while you can always stick to the recipe and let them shine, you can also choose to add some other veggies of your choice to make the curry more nutritious.
Carrots, bell peppers and green beans are some good choices.
While coating and frying the yam will crisp it up nicely, if you still want that extra crunch, you can swap the corn flour for rice flour and follow the rest of the process as is. Rice flour will actually help make the yam even more crunchy and crispy.
Yes you can! The yam can be boiled in advance and stored for 2-3 days in an airtight container in the refrigerator.
You can also prepare the curry base up to 2 days in advance and then refrigerate it until you’re ready to put everything together.
Just like any other Indian curry, this yam curry can be refrigerated and stored for up to 2 days. Just remember to use an airtight container or a covered bowl to keep the curry fresh.
Tips & Tricks to Make the Yam Curry with Green Peas
Before you jump right into the recipe, here are a few additional tips and tricks you might want to have handy.
- If you don’t have the sambar masala powder that the recipe calls for, you simply use curry powder or a bit of garam masala powder.
- This yam curry is full of bold Indian flavors, but if you want to tone that down a bit and bring a little creaminess to the curry, you can add some heavy cream or coconut cream into it and let it simmer for a couple extra minutes.
- Another great idea is to add some whisked yogurt to the curry. This will add a light richness and some tanginess to the curry.
- If you want to cut down the cooking time for this recipe, you can just boil the yams and add them to the curry, and skip the frying step entirely. This can be great if you’re trying to whip up an easy curry, and don’t want to spend too much kitchen time.
- Another great way to slash the cooking time for this recipe is to use a ready curry paste instead of all the whole spices and seasonings. You can use any standard store bought yellow or even red curry paste- depending on your preference and spice tolerance.
Serving Ideas & Suggestions
The best way to serve any Indian curry is to team it up with some piping hot chapatis or rotis, or basically any kind of flatbread. This yam curry is super versatile, which is why you can also serve it with some steamed rice if you don’t have flatbread.
Finish it all up with a crunchy side salad or a chutney or accompaniment of your choice, and you’ve got a complete meal ready.
If you enjoyed making this delicious Indian curry, and are inspired enough to try out some more such recipes, here are a few handpicked ones you might want to try out.
📖 Recipe
Yam Curry with Green Peas
Ingredients
Ingredients For the boiled yams
- 4-5 small Yams , (peeled and cleaned)
- 1 pinch Turmeric Powder
- 1 cup Water
Ingredients For the coating
- 4 tablespoon Corn Flour
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- ½ teaspoon Garam Masala
- 1 teaspoon Salt
- 1 bowl Prepared boiled yam pieces
- 2 tablespoon Oil
- 1 tablespoon Chaat Masala
- 1 sprig Coriander Leaves , (finely chopped for garnishing)
Ingredients For the curry
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 8-10 Curry Leaves
- ½ cup Onion Paste
- 1 tablespoon Ginger Garlic Paste
- ¼ cup Green Peas
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoon Sambhar Masala Powder
- 1 teaspoon Salt
- 1 cup Water
- 1 bowl Prepared Roasted Crispy Yams
- 1 sprig Coriander Leaves , (finely chopped for garnishing)
Instructions
- In a pressure cooker, add the peeled and cleaned yams along with the pinch of turmeric powder and water and mix. Pressure cook for about 3-4 whistles. This might change depending on the type of pressure cooker you have.
- Once the yams are cooked, take them out of the water and let them cool down.
- Next, chop them into bite sized pieces.
- Next, in a mixing bowl, add the corn flour, turmeric powder, red chili powder, salt, and garam masala. Give it a good mix.
- Add in the chopped pieces of the boiled yam and coat them properly with the corn flour spice mix.
- Heat oil in a pan. Add the coated yam pieces and cook them for 4-5 minutes. Keep sauteing and flipping them so that all the sides are properly cooked. Cook until they turn golden brown in color.
- Transfer them to a plate. Garnish with chaat masala and chopped coriander leaves.
- Now, for the curry, heat oil in a pan. Add the mustard seeds and curry leaves. Saute.
- Add the onion paste and ginger garlic paste and mix. Saute and cook for 1 minute.
- Add the peas next and saute. Cook for 2-3 minutes.
- Next, add in the powdered spices along with the salt and mix well. Cook for 30 seconds.
- Add water to the mixture and let it simmer.
- Next, add the prepared roasted crispy yam bites and mix.
- You can add more water depending on your desired consistency.
- Garnish with chopped coriander leaves and serve hot with rice or Indian breads of your choice.
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