Loading...
A hearty and flavorful North Indian curry made with elephant foot yam (suran), simmered in a spiced onion-tomato gravy. This unique dish has a meaty texture and is traditionally served with hot rotis or rice.
For 4 servings
Prepare and Boil the Yam
Shallow Fry the Yam
Prepare the Gravy Base (Tadka)
A hearty and flavorful North Indian curry made with elephant foot yam (suran), simmered in a spiced onion-tomato gravy. This unique dish has a meaty texture and is traditionally served with hot rotis or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 253.44 calories per serving with 4.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Cook the Masala
Simmer and Finish the Curry
Rest and Serve
For a richer texture, add 2 tablespoons of cashew paste or 2 tablespoons of fresh cream to the gravy towards the end of cooking.
For a satvik version, skip the onions and garlic. Increase the amount of tomato and ginger, and use a pinch more hing for flavor.
Add 1-2 medium-sized potatoes, cubed and fried along with the jimikand, to make the curry even heartier.
Add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala for a pleasant tangy taste.
Elephant foot yam is an excellent source of fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
This vegetable is high in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
In traditional Ayurvedic medicine, jimikand is known as a digestive aid. It helps cleanse the intestines and is considered beneficial for various digestive ailments.
Jimikand contains Vitamin C and other antioxidants that help strengthen the immune system, protecting the body against infections and cellular damage from free radicals.
One serving of this Jimikand Curry contains approximately 240-260 calories, depending on the amount of oil absorbed during frying. It's a moderately caloric dish, rich in complex carbohydrates and fiber.
Yes, Jimikand Curry can be very healthy. The yam itself is a great source of dietary fiber, potassium, and vitamins. The main caloric component comes from frying. For a healthier version, you can bake or air-fry the boiled yam pieces instead of shallow frying them.
The itchiness is caused by naturally occurring calcium oxalate crystals in the yam. It is essential to neutralize them by boiling the yam with an acidic ingredient like lemon juice, tamarind, or kokum before cooking it further. Proper preparation eliminates this issue.
You can, but it's not recommended for the best texture. Frying gives the yam a firm, slightly crispy exterior that prevents it from becoming mushy and disintegrating into the gravy. If you skip frying, add the boiled yam cubes in the last 5 minutes of simmering.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
