These spicy sweet potatoes will warm you right up during the long months of winter.
|3 lb||sweet potatoes (peeled and cubed)|
|1||red onion (peeled and sliced thin)|
|5 clv||garlic (peeled and minced)|
|fresh ginger (3 inch long piece, peeled and chopped)|
|1 t||red chili powder|
|1 t||garam masala|
|salt (to taste)|
Drop sweet potato cubes into boiling salted water and cook until softened, approx. 10 min. Drain and cool. Make clarified butter. Melt butter until the surface foams, about 10 minutes, continue cooking and these brown solids will sink to the bottom. Drain this leaving the brown solids behind and use only the clear portion. Fry onions in clarified butter until browned and soft, about 10 minutes, then remove with a slotted spoon and store on a plate with paper towels. Cook sweet potato cubes in the same butter. Also drain and store on paper towels. Put garlic and ginger into a blender and add 2 Tbsp of water to make a paste. Heat clarified butter again, add garlic-ginger paste and cook for 3 minutes. Add onions and chile powder. Add 1-½ cups of water and yogurt and simmer all for 20 minutes. Add garam masala and sweet potatoes and continue to simmer for 10 minutes. Serve.