Ingredients with Measurements:
- 1 cup Sinki (dried yam)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Soak the Sinki in water overnight or for at least 6 hours.
2. Drain the water and rinse the Sinki thoroughly.
3. Heat oil in a pan and add cumin seeds. Let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger and garlic paste and sauté for a minute.
6. Add chopped tomatoes and cook until they turn soft and mushy.
7. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
8. Add the soaked Sinki and salt to taste. Mix well.
9. Add 2 cups of water and bring it to a boil.
10. Reduce the heat and let it simmer for 20-25 minutes or until the Sinki is cooked and the curry thickens.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Sinki can be substituted with dried taro or elephant foot yam.
- Fresh ginger and garlic can be used instead of ginger and garlic paste.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add vegetables like potatoes, carrots, or peas to make it a vegetable Sinki curry.
- Add chicken or lamb to make it a non-vegetarian Sinki curry.
Tips and tricks:
- Soak the Sinki for at least 6 hours to ensure it cooks properly.
- Adjust the spice level according to your taste.
- Let the curry simmer on low heat for a longer time to enhance the flavors.
Storage instructions:
Store the leftover Sinki curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sinki curry in a pan on low heat until it is heated through.
Presentation ideas:
Serve the Sinki curry in a bowl with rice or bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice, naan, or roti.
Suggested side dishes:
Serve with a side of cucumber raita or onion salad.
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the Sinki is not cooked properly, let it simmer for a longer time.
Food safety advice:
Make sure to soak the Sinki properly and cook it thoroughly to avoid any digestive issues.
Food history:
Sinki curry is a traditional dish from the North Indian state of Himachal Pradesh.
Flavor profiles:
The Sinki curry has a spicy and tangy flavor with a slightly nutty taste from the dried yam.
Serving suggestions:
Serve the Sinki curry as a main dish for lunch or dinner.
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