Tender diced sweet potatoes blended with Indian spices and topped with cilantro-mint chutney and pomegranate arils! The perfect side for any meal! Recipe reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018.
Hi, friends! I know it’s been a little quiet on my end, I’ve been taking it easy trying to heal a neck injury before the holidays. But, I wanted to pop in and share about my dear friend, Manali Singh’s, new cookbook, Vegetarian Indian Cooking with Your Instant Pot, which makes 75 traditional Indian recipes much more simple, quick, and healthy using an Instant Pot. Having finally jumped onto the Instant Pot bandwagon, this cookbook was the perfect way to break it in!
My family and I love Indian food, but I’ve always been a bit intimidated to make the dishes myself, with all of the unfamiliar spices and ingredients. That’s why I was super excited to get Manali’s new cookbook in the mail, which clearly explains how to make a variety of delicious Indian recipes, with helpful side notes and even a page detailing what some of the ingredients are and where to find them. This cookbook is an invaluable extension of Manali’s blog, Cook with Manali, which I’ve been following for several years now.
Having thumbed through the book, I already have a long list of recipes I want to try, but since Thanksgiving is only a week away, this sweet potato chaat caught my eye. It took only 15 minutes to cook the sweet potatoes on the pressure cook setting, which were then diced up, tossed with some spices, then topped with a fresh cilantro-mint chutney and gorgeous pomegranate gems. It’s such a vibrant and beautiful dish, which would be such a flavorful addition to your holiday table!
I love the flavor and texture combo of the creamy sweet potatoes mixed with fresh green chutney and crunchy pomegranate arils! This dish will surely be a yummy complement to any meal! I hope you give it a try!
- 2 large sweet potatoes
- 1½ tablespoon (23g) cilantro mint yogurt, below
- 2 teaspoons (10ml) lemon juice
- sprinkle of chat masala
- sprinkle of salt
- 2 tablespoons (6g) sev, optional
- 2 tablespoons (22g) pomegranate arils
- cilantro, for garnish
- 2 bunches (75-100g) cilantro, larger stems removed
- ½ cup (18g) mint leaves
- 2 green chilies, use more or less to taste
- 1-inch (25-mm) piece ginger
- ¼ teaspoon cumin
- ¼ teaspoon chat masala, optional
- ½ teaspoon salt, more or less to taste
- pinch of black pepper
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon sugar, to taste
- ⅓ cup (81g) plain unsweetened yogurt (can also use dairy-free yogurt)
- Add 1 cup (240ml) of water to the inner pot of your Instant Pot. Place the Instant Pot's trivet inside and then place the sweet potatoes on top of the trivet. Close the lid and then press the manual or pressure-cook button. Cook on high pressure for 15 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
- Open the lid and carefully remove the sweet potatoes from the pot using tongs or gloves. If you use tongs, the skin of the sweet potatoes might come off in a few places while you are lifting them out, so be very careful when lifting them up. Let them cool down a bit, peel, and then diced. For extra flavor, you may toss the diced, cooked sweet potatoes in 2 teaspoons (10ml) of oil, butter, or ghee until they are caramelized.
- Place the sweet potatoes in a serving bowl and drizzle the cilantro mint yogurt chutney on top. Sprinkle with the lemon juice, chaat masala, salt, and sev. Finally, garnish with pomegranate arils and fresh cilantro and serve.
- Cilantro Mint Yogurt Chutney:
- Add cilantro, mint leaves, green chilies, ginger, cumin powder, chaat masala, salt, pepper, lemon juice, sugar and yogurt to a blender and blend until the chutney is smooth. You can add a tablespoon (15ml) of water if necessary to help blend, but the chutney should be thick, not thin or watery. taste and adjust the seasonings if necessary. Store in the refrigerator in an airtight container for up to a week.