Grind together the cumin seeds, poppy seeds and the coriander seeds.
Boil enough water to cover the yam when it is added.
Add the cubed pieces into the boiling water; cover and simmer for about 20 minutes or until cooked through.
Drain and set aside. In a heavy-based pan, heat the clarified butter; add the cumin seeds and asafoetida.
When the seeds splutter, add the tomatoes and stir-fry till the fat separates
Add the ground spices and mix well before adding the cubed yam.
Stir-fry for about 5 minutes, add salt, chilli powder and garam masala.
Add 3-4 cups of water; depending on how much gravy you want. Bring to a boil and simmer for about 5 minutes.
Beat the yoghurt slightly to make it smooth and add to the gravy.
Garnish with chopped coriander leaves and serve.
Key Ingredients: yam, green chillies, ginger, cumin seeds, coriander seeds, poppy seeds, salt, red chilli, turmeric, garam masala, clarified butter, asafoetida, tomato, yogurt, coriander leaves