Suran Ki Sabji
A truly home-style 5-Minute Suran ki Sabji with yogurt to feed the whole family. This simple, mouth-melting sabji with suran and yogurt is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort sabji recipe to add to your boring meal rotation, you’re in the right place.
Suran ki Sabji is a Suran / ole and yogurt curry enjoyed in most north Indian homes. This easy version can be made in the pressure cooker for a speedy lunch or dinner alongside Soft Jowar roti or rice.
Watch video for step-by-step instructions on how to make Suran Ki Sabji
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This healthy yet flavorful suran sabji is super easy to make. There are no garam masala used in this sabzi, still, it tastes heavenly delicious.
If you make this Instant 5 minutes Suran ki sabji once, you will surely be making it more often, this is so delicious!
What is Suran?
Suran is an edible tuber and is totally different from sweet potato. Though people often confuse between the two. It is high on carbs and is a very good source of fiber, potassium and antioxidants.
There are approximately 200 different varieties of yam with flash colours varying from white to ivory to yellow to purple while their thick skin comes in white, pink or brownish black. Suran or Ole is very popular in West Bengal, Bihar and Bangladesh.
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What are the different names for Suran?
Suran is the Hindi name for Elephant yam. Ole in Bihar and West Bengal. It is also known as Jimikand, yam, kand and elephant foot yam. Almost every local community in India have their own name for this edible tuber.
How do you peel and clean Suran/Ole?
It’s extremely simple!
Follow these steps:
- First Scrub the whole suran under running water, dry it with kitchen towel before cutting.
- Using a sharp knife carefully peel its bark like thick skin and discard it.
- Wash again to get rid of the dirt.
- Then cut suran in desired shape cubes or slices.
- After cutting the suran, soak in water with some salt and turmeric added else it will get oxidized and turn dark in colour.
It’s important to note that always buy a suran which is not too young and fresh or it will be itchier for the throat.
What if you have itchy suran/ole?
The suran peels contains calcium oxalate / saponins juice when comes in contact with the skin starts to itch. This is known as Contact Dermatitis. It causes redness and itching for some time and is irritating.
- So firstly, before you peel the itchy suran, apply some cooking oil on your knife and hands.
- You can also use a rubber gloves while cutting them to prevent itching.
- Baking the suran helps to peel the skin faster.
And by mistake if the juice falls in your hands, you can apply mustard oil or Borolin immediately to stop the itching.
Ingredients of Suran ki sabji
So, this sabji really do not need to many fancy ingredients. The basic spices like Cloves, black pepper corn, Cinnamon, Bay Leaf, Dried Red chilis, cumin seeds, Garlic Cloves is what we need first.
Then, the spice powders that goes are these everyday masalas only. Turmeric powder, red chili powder, coriander powder, and hing (asafoetida) that’s it.
And, cook this subji in mustard oil to get the best flavour. If you don’t like mustard oil, then use any vegetable oil of choice.
At last, add Yogurt into this sabji and voila our instant and quick suran sabji is ready to serve.
Other Sabji Recipes that you can try
How to serve Suran ki Sabji
Suran Ki Sabzi is a delicious and rich gravy with yogurt cooked in whole fresh spices. Serve this amazingly delectable sabji along with Phulka/Jeera Rice and salad for lunch or dinner.
My preference is to eat this suran ki sabji with super soft Jowar phulka and Athela Marcha with chhachh. I often eat suran ki sabji with plain paratha and nothing more. Since the carbs are already there in the form of suran, you really can just eat this instant and quick wonder with a spoon.
Suran nu Dahi vadu Shaak \ Suran ki dahi vali Sabji
Suran is the root vegetable that gives an itchy feeling in your throat if it is not cooked properly. To avoid the itchiness, it needs any sour ingredient (anything khatta). This can be yogurt or lemon juice or tamarind. In this sabji, I’m adding yogurt. So basically, this dish is dahi suran ki sabji.
Suran in this sabji is wrapped with spices and thick yogurt gravy and just mouth-melting. Each bite is soft, a little smooth and creamy with yogurt gravy. In my home, this suran ki sabji is a perfect option for quick lunch or dinner.
At home, we call this sabji ‘Suran nu Dahi vadu Shaak’ in the Gujarati language.
Perfect for unexpected Guests and Lunch box
This Suran sabji is a super delicious that is bound to impress your guests if you serve it to them. In fact, I have packed this sabji in my husband’s lunch box that he carries to office and he ended up fetching accolades from his colleagues.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
A truly home-style 5-Minute Suran ki Sabji with yogurt to feed the whole family. This simple, mouth-melting sabji with suran/ole and yogurt is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort sabji recipe to add to your boring meal rotation, you’re in the right place.
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Before you start working apply oil on your knife and hands and then scrub the suran under running water and then make big slices.
Don't forget to grease your hands otherwise they may get itchy due to the suran's skin.
Then peel the yam skin carefully with a strong and sharp knife and chop into equal medium size cubes. (After peeling 250 gm Suran you will get around 200 gm suran pieces)
Wash the chopped suran pieces with enough water.
Heat oil in a pressure cooker.
Now add all the tempering spices one by one, Cloves, black Pepper corn, Cinnamon, Bay Leaf, Dried Red chili and last add cumin seeds in the oil, when they start to crackle add garlic cloves and give it a stir.
Now add hing and suran cubes and mix well and saute for about one minute.
Now add turmeric powder, red chilli powder, coriander powder and salt to taste.
Sauté for few seconds and add water and mix well.
Then pressure cook for 1-2 whistle depending on the quality of suran, but don't overcook it else it will get mashed up.
Beat the yoghurt slightly to make it smooth and when the sabji cools slightly add to the gravy and stir gently.
Now add the chopped coriander leaves and mix.
Serve with roti, paratha or rice and enjoy.
Ingredients
Directions
Before you start working apply oil on your knife and hands and then scrub the suran under running water and then make big slices.
Don't forget to grease your hands otherwise they may get itchy due to the suran's skin.
Then peel the yam skin carefully with a strong and sharp knife and chop into equal medium size cubes. (After peeling 250 gm Suran you will get around 200 gm suran pieces)
Wash the chopped suran pieces with enough water.
Heat oil in a pressure cooker.
Now add all the tempering spices one by one, Cloves, black Pepper corn, Cinnamon, Bay Leaf, Dried Red chili and last add cumin seeds in the oil, when they start to crackle add garlic cloves and give it a stir.
Now add hing and suran cubes and mix well and saute for about one minute.
Now add turmeric powder, red chilli powder, coriander powder and salt to taste.
Sauté for few seconds and add water and mix well.
Then pressure cook for 1-2 whistle depending on the quality of suran, but don't overcook it else it will get mashed up.
Beat the yoghurt slightly to make it smooth and when the sabji cools slightly add to the gravy and stir gently.
Now add the chopped coriander leaves and mix.
Serve with roti, paratha or rice and enjoy.
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