Bombay Sweet Potatoes by mīra manek | Mealz

Bombay Sweet Potatoes


4 Servings

5 min Prep, 25 min Cook


Allergy Friendly


This tangy masala mix of sweet potatoes with a slight crunch of onion and peanuts is as indulgent as it is healthy. It works as an impressive entrée, a tasty side dish or a light meal, and it’s incredibly quick and easy to make.

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Cooking Stages

    • Chop the sweet potatoes into small cubes, then heat the oil in a pan on low heat and add the cumin seeds. When they are brown, add the grated or chopped garlic and let this cook until slightly brown (less than a minute) before adding the sweet potato and salt.

    • Stir and let this cook leaving the lid on the pan on low heat for 10-15 minutes until the potatoes are cooked, checking and stirring the potatoes every few minutes.

    • While the sweet potato cooking, mix the tandoori paste with yoghurt in a small bowl.

    • Now cook the onions in a separate pan with a teaspoon of oil and a pinch of salt.

    • When they are slightly brown, pour in the tandoori paste and yoghurt mixture. Stir together and cook for a couple of minutes. The potatoes should now be cooked – you can check if they are soft using a fork or knife.

    • Pour the onion, tandoori paste and yoghurt mixture into the sweet potato, add the chopped green chillies and stir together for just a minute. Add chopped or halved peanuts, coriander and a slice of lime when serving.

    Nutrition Facts

    Serving Size 4485 g

    Amount Per Serving
    Calories 2421.5 cals121%
    % Daily Value*
    Kilojoules 10107 kJ121%
    Fat 14.5 g22%
    Sodium 2826.3 mg123%
    Carbohydrate 525.9 g175%
    Protein 46.1 g92%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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