1. Boil and mash sweet potatoes. Set aside. 2. In a medium stock pot melt butter over medium-high heat. 3. Add cinnamon stick, black cardamom, green cardamom and bay leaf. 4. Stir whole spices until pods burst open. 5. Remove whole spices from butter. 6. Add ginger/garlic paste and sautéuntil golden brown. 7. Add sweet potatoes and mix together. 8. While whisking, add in milk and cream and mix until smooth. 9. Add coriander, ground red chilie, and nutmeg and stir. 10. Simmer on low heat for 35-45 minutes. 11. Serve with coriander leaves as a garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
