How to make Suran Aloo Subzi -

Yam and potatoes in simple gravy, especially for fasts.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Yam (सूरन), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Suran Aloo Subzi checkout Undhiyo, Eriseri, Suran Kuttu, Purple Yam Wadiyaan . You can also find more Main Course Vegetarian recipes like Dahiwale Amrud Beans Foogath - SK Khazana Red Pumpkin Shahi Paneer Turai Moong Dal - SKK

Suran Aloo Subzi

Suran Aloo Subzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Suran Aloo Subzi Recipe

  • Yam sliced 400 grams

  • Potatoes boiled 2 large

  • Ghee boiled 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Sesame seeds (til) 1 1/2 teaspoons

  • Turmeric powder optional 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Rock salt (sendha namak) to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Boil suran till done. Cut into small cubes.

Step 2

Reserve cooking liquour. Cut one boiled potato into small cubes and mash the other. Heat ghee in a pan and add cumin seeds. As they begin to change colour add sesame and suran cubes.

Step 3

Mix well and add potato cubes, turmeric powder and red chilli powder. Add cooking liquor and stir.

Step 4

Stir in mashed potato to thicken the gravy. Add rock salt to taste.

Step 5

Garnish with chopped coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.