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Skip to content Mangaluru Dhaba Sweet Potato 🇮🇳 Indian
Dhaba sweet potato curry cooked hearty dhaba-style with garam masala: sweet potato cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 41 minutes.
Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🍠 Sweet Potato 250 g, chopped Optional extras 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the sweet potato and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala.
4 Add the sweet potato and a splash of water, cover and cook until tender, stirring occasionally.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Mangaluru Dhaba Sweet Potato
Time 41 min
Serves 3
Level Medium
Prep / cook 11 / 30 min Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🍠 Sweet Potato 250 g, chopped Optional 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the sweet potato and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the sweet potato and a splash of water, cover and cook until tender, stirring occasionally. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
