Ahhhh! I know the name is a mouthful!! sorry about that
This recipe came about by sheer chance – We’ve made a habit now of having steamed sweet potato dinners – they are the best kind of carbs to eat and are touted to be the healthiest veggie. We LOVE it, luckily and I have been trying to get my little one to like it too – but she is too smart for just steamed, so my sweet hubby, who I have mentioned on several occasions is a fabulous cook too. He decided to cut the sweet potatoes into 1/2 inch rounds and roast them with the smallest amount of olive oil – He added a dash of curry powder and some salt and it tasted outtsight – I had made some paneer for her and after she’d eaten most of it, she said enough – I popped the sweet potato and the paneer in my mouth – Oh boy was the combo deadly! I decided I had to make that for the rest of us – and that’s exactly what I did – In my zeal, I made more than I should’ve – so the next day, I improvised some more – added some spinach, lima beans all leftovers from the previous day- added a dash of sambar powder and that made for another excellent self-contained meal – I will blog it next – So please try it and let me know how you like this combo –
Prep time 30 making time 30
This includes steaming the sweet potatoes and coating them in the cashew pistachio,masala.
4-6 steamed sweet potatoes
a fistful of cashews and pistachios
2tbsp curry ma powder
salt and pepper
3 roasted red chilies
Grind all these into a coarse-fine powder
Cut the sweet potatoes into 1/2 inch circles
Put them in the powder mic and press and roll the sides and flip over and press down again to fully coat them
In a shallow pan, spray some olive oil spray and roast until both sides are a happy golden crisp – Some of mine got a bit darker, but they were remarkably tasty even so.
In the same pan, roast the paneer – you have cut these into 1/2 inch cubes as well – once they are a nice brown, remove from pan – I added some salt and curry powder –