OPTIONAL ADDITIONS:
*If you have access to fenugreek leaves, feel free to add in 2 to 4 tablespoons, or to your personal taste.
*Add in 1 to 2 fresh tomatoes if you’d like.
*Serve with fresh lemon juice.
*If you have ground coriander powder or kashmiri red chili powder on hand, add 1 teaspoon of each.
RECIPE ADAPTATIONS:
*If you have the time, toast your own cumin seeds and grind them with a mortar and pestle for more robust flavor.
*You can make this dish with or without potato. Leaving the potato out will shorten the cook time by about 10 minutes, and will also yield a lower carb meal if that’s your jam.
*While I used jewel yam (white sweet potato) for the recipe, you can use a Yukon gold, red, or russet potato. Or, if you’re feeling frisky and want to give the recipe a nutrient boost, you can use a regular orange yam.
*For those who are looking for a little animal protein, you can add chopped chicken or pork to this dish by adding it in the skillet once the potato has been cooking for about 5 minutes. From there, proceed as outlined in the recipe.
*Prepare this recipe in your Instant Pot by cooking on high pressure for 10 minutes and natural release.
