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Sweet Potato Sabzi Recipe

Sweet Potato Sabzi Recipe

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This sweet potato sabzi recipe is a simple, quick, non labor intensive and nutritious recipe. A sweeter and healthier option as compared to potatoes.
Course Main Dish
Servings 3 people


  • 2 medium sized sweet potatoes
  • 1/2 tsp rai mustard seeds
  • 1/3rd tsp jeera cumin seeds
  • 1/3rd tsp dhania powder coriander seeds powder
  • 1/4th tsp red chilli powder
  • 1/4th tsp haldi powder turmeric powder
  • 1/4th tsp hing asafoetida
  • 1 tbsp chopped coriander optional
  • 1 and half tsp oil
  • salt to taste


  • Wash, peel, and dice sweet potatoes. (I soak all my veggies in water for 15-20 minutes. I add 1-2 tbsp of vinegar to this water. I do this to get rid of water-soluble pesticides and chemical fertilizers.)
  • Heat a small cooker and add oil. (You can use homemade ghee instead of oil if you want.)
  • When the oil is sufficiently hot, add jeera and rai.
  • When the seeds start to splutter, add hing and haldi.
  • Add diced sweet potatoes immediately after adding haldi and stir.
  • Add red chili powder, jeera and dhania powder, and salt. (You can increase the quantity of chili powder if you are making the sabzi for older kids or adults.)
  • Mix properly and then add about 3/4th cup water.
  • Cover the pressure cooker and cook on medium flame for about 7-8 minutes. (2-3 whistles)
  • Remove the lid and add chopped coriander. (You may want to transfer your toddler's portion to a separate bowl before adding coriander as most of them can't handle coriander getting stuck to their palate.)
  • Stir once and then turn off heat.
  • Serve hot with rotis.