Suran Kebab Masala Recipe – Yam in Tomato Onion Gravy
Suran Kebab Masala, a traditional North Indian dish, is a flavorful and hearty recipe where crispy fried yam (also known as suran, senai, or ratalu) is simmered in a rich and aromatic tomato-onion gravy. Infused with a blend of spices and served with raita and roti, this dish makes for a perfect weekend meal. In this recipe, the yam is coated with kebab masala and deep-fried to a golden brown, then cooked in a spiced tomato gravy that adds depth and warmth to every bite. Enjoy it with Phulka or your favorite bread for a wholesome vegetarian lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams |
| Kebab Masala (store-bought) | 2 tablespoons |
| Onions (finely chopped) | 2 medium |
| Homemade tomato puree | 3/4 cup |
| Garlic (pounded) | 6 cloves |
| Ginger (pounded) | 1 inch piece |
| Green Chilli (pounded) | 1 |
| Red Chilli powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Sunflower Oil (for frying) | As required |
| Salt | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 220 kcal |
| Protein | 3 grams |
| Carbohydrates | 30 grams |
| Fat | 12 grams |
| Fiber | 4 grams |
| Sodium | 150 mg |
Instructions
Step 1: Prepare the Suran
- Peel the Yam: Start by peeling the elephant yam (suran) carefully and cut it into 1-inch cubes. Ensure the yam is fresh, and wash it thoroughly under running water.
- Dry the Yam: Drain the water completely and pat the yam cubes dry with an absorbent paper towel.
- Season: Place the yam cubes in a bowl, add salt and store-bought kebab masala. Toss well to coat the yam pieces evenly. Allow this to sit for 10 minutes to let the masala infuse the yam.
Step 2: Fry the Suran Kebabs
- Heat Oil: In a heavy-bottomed pan or kadai, heat enough sunflower oil to deep fry the yam cubes. The oil should be moderately hot.
- Fry the Yam: Gently slide the yam cubes into the oil. Deep fry them, stirring occasionally, until they turn golden brown and crisp. This should take about 8-10 minutes. Once done, remove the kebabs from the oil and drain them on absorbent paper to remove excess oil. Set them aside.
Step 3: Prepare the Gravy
- Saute Onions: In a pressure cooker, heat 1 teaspoon of oil on medium flame. Add the finely chopped onions and sauté them until they become golden brown, which should take around 4-6 minutes.
- Add Ginger, Garlic, and Chilli Paste: Add the freshly pounded ginger, garlic, and green chilli paste to the onions. Stir and cook for a minute until the raw smell disappears.
- Spices and Tomato Puree: Now, add red chilli powder and tomato puree. Cook this mixture for 3-4 minutes, stirring occasionally, until the oil separates from the masala.
- Add Dry Masalas: Stir in turmeric powder, coriander powder, cumin powder, and garam masala powder. Let the mixture cook for another 2 minutes to let the flavors blend together.
Step 4: Combine and Pressure Cook
- Add Suran Kebabs: Once the gravy is ready, add the fried suran kebabs to the pan. Mix gently so the kebabs are well coated with the gravy.
- Add Curd and Salt: Add the curd (yogurt) and salt to the mixture, stirring well to combine all the ingredients.
- Adjust Consistency: Add a little water to adjust the consistency of the gravy. Stir and bring it to a simmer.
- Pressure Cook: Close the pressure cooker and cook the curry for 2 whistles. After 2 whistles, allow the pressure to release naturally.
Step 5: Final Touch and Serve
- Garnish: Open the cooker once the pressure has released. Stir the dish, and garnish with freshly chopped coriander leaves for a fresh aroma.
- Serve: Serve your Suran Kebab Masala with a side of Palak Raita, Panchmel Dal, and warm Phulka for a wholesome and flavorful meal.
Tips for the Best Suran Kebab Masala:
- Frying Tips: Ensure the oil is not too hot when frying the yam pieces, as they may burn quickly. Medium heat works best for a crispy yet tender texture.
- Consistency of Gravy: The gravy should be thick enough to coat the kebabs but not too dry. Adjust the amount of water as needed.
- Substitute for Kebab Masala: If you don’t have store-bought kebab masala, you can use a homemade mix of garam masala, coriander powder, cumin powder, and a pinch of cinnamon for a similar flavor profile.
- Make Ahead: You can prepare the gravy in advance and fry the suran kebabs right before serving for a quick and easy meal.
Conclusion
This Suran Kebab Masala Recipe is a delightful combination of crispy fried yam in a rich, flavorful gravy made from a blend of aromatic spices. It’s a vegetarian dish that is perfect for a filling lunch or dinner and pairs wonderfully with roti, phulka, or dal. With its perfect balance of heat, tang, and spice, it’s sure to become a favorite in your cooking repertoire.
