Ingredients:

  • 1 lb sweet potatoes, peeled and diced into 1/4-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 12 fresh curry leaves
  • 1 small red onion, finely diced
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp garam masala
  • 1 tbsp fresh lemon juice

Instructions:

  1. Peel the sweet potatoes and dice them into uniform 1/4-inch cubes to ensure even and rapid cooking.
  2. Heat the oil over medium-high heat. Add the mustard seeds and wait for them to pop, then stir in the cumin seeds and curry leaves until fragrant and crisp.
  3. Add the diced onions and sauté for 2 minutes until translucent. Toss in the sweet potato cubes, spreading them in a single layer and letting them sit undisturbed for 2-3 minutes to develop a golden-brown sear.
  4. Sprinkle the turmeric, chili powder, and salt over the potatoes. Stir frequently for another 5-7 minutes until the potatoes are fork-tender.
  5. Remove from heat. Stir in the garam masala and drizzle with fresh lemon juice before serving.