To begin making the Dahi Suran Ki Sabzi recipe, first get all the ingredients ready for easy cooking. First step is to pressure-Cook the Yam.  Rinse the elephant yam thoroughly and half or quarter them with the skin.

Place the yam cubes in a pressure cooker and about 1/2 cup of water. Cook for about 4 to 5 whistles or until the yam is tender yet holds its shape. Let the pressure release naturally. Drain and set aside.

Heat ghee in a nonstick pan or wok over medium heat. Add the kalonji seeds and cumin seeds; let them crackle for a few seconds to release their aroma.

Stir in the sliced onion and sauté until it turns light golden. Add the ginger and green chillies; cook for about a minute, being careful not to burn them.

Toss in the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.

Lower the heat slightly and add turmeric powder, red chilli powder, salt and garam masala. Stir well to toast the spices for 30 seconds.

Gently fold in the boiled yam cubes, coating them with the onion-tomato-spice mixture.

In a small bowl, whisk the plain curd with the gram flour to prevent lumps and curdling. This mixture adds a creamy texture and helps keep the curd stable.

Reduce the heat to low, then pour the curd-besan mixture over the yam. Stir gently so the recipe retains its smooth consistency.

If the curry looks too dry or starts to stick, add a small splash of water.

Season with salt to taste if needed. Cover the pan and allow the sabzi to simmer on low heat for about 5 minutes, so the flavors infuse into the yam.

Turn off the heat and garnish with freshly chopped coriander leaves and serve.