Yams with Masala Sauce

Yams with Masala Sauce

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  • 1 pound Red Garnet or Jewel yams
  • 1 large onion, small dice
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cloves
  • 3 medium tomatoes, peeled and chopped
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 teaspoon black pepper
  • Salt, to taste


Pierce yams with a fork and place in a large pot with plenty of water. Boil until very tender, about 25 minutes. Allow to cool and remove the skin. Mash and roll into bite-sized balls. Set aside at room temperature.

Add oil to a saucepan and heat on high. Add onion, garlic, cumin seeds and cloves, and cook, stirring, for 2-3 minutes, to toast spices and lightly brown the onion. Lower temperature to medium, add tomatoes and cook until soft, 6-8 minutes. Add tomato paste, tomato sauce and water; allow to boil. Reduce heat to low; add pepper and salt. Simmer, stirring occasionally, for about 30 minutes.

Add the yam bites back to the sauce for the last few minutes of cooking, to warm them up. Serve immediately.

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