Authentic Dahi Suran Ki Sabzi Recipe | Spicy Yam Yogurt Curry
Enjoy this flavorful North Indian Dahi Suran Ki Sabzi recipe with tender yam in a tangy yogurt curry, perfect with hot rotis or rice for a comforting meal!
Experience this delightful North Indian–inspired Dahi Suran Ki Sabzi recipe, where tender elephant foot yam (Suran) is simmered in a tangy, lightly spiced yogurt curry. This dish pairs the earthy, fibrous goodness of yam with a fragrant blend of cumin, kalonji seeds, and garam masala.
The recipe offers a harmonious balance of flavors—subtly sweet onions, fresh ginger, and bright tomatoes—resulting in a mouthwatering taste and a creamy texture from the yogurt and gram flour. The mild heat from green chilies adds just the right kick
Suran is known for its fiber content and digestive benefits, making this recipe not only delicious but also nourishing. Try pairing this curry with soft phulkas, whole wheat rotis, or even a simple dal for a complete meal. It’s especially cozy in cooler months, though it can be enjoyed year-round. I love how each bite brings me back to comforting home-cooked meals shared with family!
Serve the Dahi Suran Ki Sabzi Recipe with hot Phulka or Gujarati Methi Thepla along with a Moong Sprouts Salad, Raw Mango Pickle and Green chutney by the side to make a complete meal
If you are looking for more quick recipes here are some of our favorites :
10 M
30 M
40 M
4 Servings
Ingredients
- 300 grams Elephant yam (Suran/Senai/Ratalu) , peeled and diced
- 1 tablespoon Ghee
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Onion , thinly sliced
- 1 inch Ginger , finely chopped
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/4 cup Curd (Dahi / Yogurt)
- 1 teaspoon Gram flour (besan)
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , finely chopped (for garnish)
How to make Authentic Dahi Suran Ki Sabzi Recipe | Spicy Yam Yogurt Curry
To begin making the Dahi Suran Ki Sabzi recipe, first get all the ingredients ready for easy cooking. First step is to pressure-Cook the Yam. Rinse the elephant yam thoroughly and half or quarter them with the skin.
Place the yam cubes in a pressure cooker and about 1/2 cup of water. Cook for about 4 to 5 whistles or until the yam is tender yet holds its shape. Let the pressure release naturally. Drain and set aside.
Heat ghee in a nonstick pan or wok over medium heat. Add the kalonji seeds and cumin seeds; let them crackle for a few seconds to release their aroma.
Stir in the sliced onion and sauté until it turns light golden. Add the ginger and green chillies; cook for about a minute, being careful not to burn them.
Toss in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
Lower the heat slightly and add turmeric powder, red chilli powder, salt and garam masala. Stir well to toast the spices for 30 seconds.
Gently fold in the boiled yam cubes, coating them with the onion-tomato-spice mixture.
In a small bowl, whisk the plain curd with the gram flour to prevent lumps and curdling. This mixture adds a creamy texture and helps keep the curd stable.
Reduce the heat to low, then pour the curd-besan mixture over the yam. Stir gently so the recipe retains its smooth consistency.
If the curry looks too dry or starts to stick, add a small splash of water.
Season with salt to taste if needed. Cover the pan and allow the sabzi to simmer on low heat for about 5 minutes, so the flavors infuse into the yam.
Turn off the heat and garnish with freshly chopped coriander leaves and serve.
Serving Suggestions & Tips
Serve the Dahi Suran Ki Sabzi Recipe with hot Phulka or Gujarati Methi Thepla along with a Moong Sprouts Salad, Raw Mango Pickle and Green chutney by the side to make a complete meal
Variations: Add a spoonful of ghee for richer flavor, or include a handful of green peas for a pop of sweetness.
Meal Planning: Pack leftovers in a lunch box for work or school—this dish reheats well. It’s perfect for quick weeknight dinners or festive gatherings.
Storage: Refrigerate any leftover sabzi for up to two days in an airtight container. Reheat gently on the stovetop, adding a splash of water if needed.
