Sweet Potato Makhani

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About this Recipe

Cooking Time

35

Prep Time

10

Cuisine

  • Indian

Serves

4

cooking style

Stove Top

PROTEIN / DIET

Translated, Makhani means ‘buttery’, and with its silky, creamy sauce you can definitely see why. This version of dal is a very popular one among North Indians and also has to be one of my favourites – I’ve posted a traditional recipe previously which you can see by Clicking Here. This time around, I decided to try something a little different and created my Sweet Potato Makhani.

Traditionally, the curries of the North are tomato-onion-based and coconut milk is used mostly in West, however, with this slightly different version of a traditional Makhani, I decided to incorporate coconut milk along with the tomato and onion to add a little creamy sweetness that works very well with the sweet potato. Fragrant, creamy, spicy, sweet – this perfectly balanced curry is super-delicious!

We have many more wonderful herbs and spice blends from Asia along with loads more recipes and serving suggestions.

Ingredients

  • 2 tbsp The Spice People’s North Indian Dal Makhani Spice
  • 500g sweet potato, peeled and cut into chunks
  • 1-inch piece ginger, minced
  • 4 garlic cloves, crushed
  • 1 tbsp coconut oil
  • 1 can coconut milk
  • 1 cup water
  • 1 onion, chopped
  • 1 long red chilli, finely chopped
  • 1 tomato, chopped
  • 2 tbsp lemon juice
  • 200g bag spinach
  • 4 tbsp The Spice People’s North Indian Dal Makhani Spice
  • 1 kg sweet potato, peeled and cut into chunks
  • 2-inch piece ginger, minced
  • 8 garlic cloves, crushed
  • 2 tbsp coconut oil
  • 2 cans coconut milk
  • 2 cups water
  • 2 onions, chopped
  • 2 long red chillies, finely chopped
  • 2 tomatoes, chopped
  • 4 tbsp lemon juice
  • 400g bag spinach

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Method

  1. Melt your coconut oil in a pot over medium heat then add your chopped onion and sauté until soft and translucent – about 4 mins. Add your garlic, chilli, ginger and spice mix and sauté until fragrant, about 1 min.
  2. Add your chopped sweet potato and stir to coat in the spice mix. Next, add your chopped tomato, coconut milk and water and bring to the boil then reduce to a simmer and leave uncovered for 25-30 mins or until the sweet potato is soft and the sauce is super fragrant.
  3. Stir through your spinach and lemon juice and season with salt to taste. Serve with cooked rice and enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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