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Yam & Paneer Stir Fry

A rare combination of Yam cooked with Paneer


A very simple dish of yam and potatoes stir fried with a tempering of mustard seeds, cummin seeds, curry leaves and asafoetida and finishing off with paneer. It is a dry dish and goes well as a side dish with either sambar-rice or curd-rice.

Ingredients vegetarian 2 servings

    • 250 gms Yam (suran)
    • 2 potatoes
    • 2 tbsp. oil
    • 1/2 tsp. mustard seeds
    • 1/2 tsp. cummin seeds
    • pinch of asafoetida
    • few curry leaves
    • 1 tsp. urad dal (split black gram)
    • 1 tsp. chana dal (bengal gram)
    • 2 onions, chopped
    • 1" ginger, chopped
    • 3-4 cloves, chopped
    • 2-3 green chillies, chopped
    • 1 tomato, chopped
    • 1 tsp. tomato paste
    • salt to taste
    • 1/2 tsp. turmeric powder
    • 1 tsp. coriander-cummin powder
    • 2 tbsp. paneer, grated
    • 1 tsp. coriander leaves, chopped


    1. Boil the Yam and potatoes for 2 whistles. Cool and chop them into small cubes. Keep aside.
    2. Heat oil in a pan and temper with the mustard and cummin seeds. After they stop spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute till light brown.
    3. Add the chopped onions, ginger, garlic and green chillies. Fry till light brown. Now add the chopped tomatoes and the tomato paste. Saute till well blended.
    4. Add the boiled yam and potatoes, salt to taste, turmeric powder, coriander-cummin powder, coriander leaves and the grated paneer.
    5. Stir fry for 2-3 minutes. Serve hot with chapattis or as a side dish.