Oler dalna, Bengali yam and potato curry

Ingredients

• 500 g of elephant yam (ol)
• 2 medium-sized potatoes
• 1 diced tomato
• 2 tablespoons of onion paste
• 1 tablespoon of ginger paste
• 1 teaspoon of garlic paste
• 1/4 teaspoon of cumin seeds
• 2 bay leaves
• 2 sticks of cinnamon
• 3 cardamom pods
• 3 cloves of allspice
• 1 teaspoon of turmeric
• 1 teaspoon of red chili powder
• 1 teaspoon of dried cilantro
• 1 teaspoon of ground cumin
• 1/2 teaspoon of garam masala
• 1 tablespoon of ghee
• 120 ml of mustard oil
• 1 teaspoon of sugar
• salt
• hot water

Peel the sweet potato and cut it into medium-sized pieces; a little oil on your hands will help prevent dryness.

Wash the pieces and boil them for 8 to 10 minutes in salted water with a little turmeric, then drain them.

Peel the apples and cut them into large chunks.

Heat the mustard oil in a saucepan and lightly brown the parsnip; set aside.

In the meantime, blanch the potatoes; set aside.

Toast the cumin, bay leaf, cinnamon, cardamom, and cloves.

When the spices are fragrant, add the onion paste and cook over medium heat until it turns golden.

Add the ginger and garlic paste and cook until the raw smell disappears.

Add the turmeric, chili powder, cilantro, and cumin powder with a little water. When the oil separates, add the tomatoes and sugar.

Once the tomatoes have softened, add the potatoes and parsnips and mix for a few minutes.

Pour the hot water, cover, and simmer over medium heat until the vegetables are tender and the sauce has thickened slightly.

Sprinkle with garam masala and ghee, then cover and let it rest for 2-3 minutes.