Yam & Paneer Stir Fry
A rare combination of Yam cooked with Paneer
Recipe by BITHICA DAS of SHARJAH, UAE, AE
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
Directions
- Boil the Yam and potatoes for 2 whistles. Cool and chop them into small cubes. Keep aside.
- 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.
- 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.
- Add the boiled yam and potatoes, salt to taste, turmeric powder, coriander-cummin powder, coriander leaves and the grated paneer.
- Stir fry for 2-3 minutes. Serve hot with chapattis or as a side dish.