Jimikand Curry
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare and Boil the Yam
- b.Apply a little oil to your hands to prevent itching. Peel the jimikand, wash it thoroughly, and cut it into 1-inch cubes.
- c.In a pot, combine the yam cubes, enough water to cover them, 1 tbsp lemon juice, and 1/2 tsp salt.
- d.Bring to a boil and cook for 10-12 minutes until the yam is fork-tender but still holds its shape. Alternatively, pressure cook for 1 whistle.
- e.Drain the water completely and let the yam cubes cool slightly.
- 2
Step 2
- a.Shallow Fry the Yam
- b.Heat 1/4 cup of mustard oil in a wide pan (kadai) over medium-high heat.
- c.Carefully add the boiled yam cubes in a single layer. Do not overcrowd the pan; fry in batches if needed.
- d.Shallow fry for 7-8 minutes, turning occasionally, until all sides are golden brown and have a slightly crisp exterior.
- e.Remove the fried yam with a slotted spoon and set aside on a plate.
- 3
Step 3
- a.Prepare the Gravy Base (Tadka)
- b.In the same pan, use the leftover oil (about 2-3 tbsp). If there's too much, remove the excess. Heat it over a medium flame.
- c.Add cumin seeds and let them splutter. Immediately add the hing.
- d.Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
- c.Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
- d.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until oil surfaces again.
- 5
Step 5
- a.Simmer and Finish the Curry
- b.Gently add the fried jimikand pieces to the gravy. Mix carefully to coat them with the masala without breaking them.
- c.Pour in 1.5 cups of hot water, add 1 tsp salt (or to taste), and the garam masala. Stir well.
- d.Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the yam to absorb the flavors of the gravy.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves.
- 6
Step 6
- a.Rest and Serve
- b.Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
- c.Serve hot with phulka, roti, paratha, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wear gloves or apply oil to your hands before handling raw jimikand to prevent skin irritation.
- 2Boiling the yam with an acidic ingredient like lemon juice or tamarind is crucial to neutralize the calcium oxalate crystals that cause throat itchiness.
- 3Frying the yam pieces is a key step. It gives them a delicious crust and prevents them from turning mushy in the gravy.
- 4To prevent curd from splitting, always whisk it well, add it on low heat, and stir continuously until it's well incorporated into the masala.
- 5For a richer, restaurant-style gravy, you can add a paste of 8-10 soaked cashews along with the tomato puree.
Adapt it for your goals.
Creamier Gravy
For a richer texture, add 2 tablespoons of cashew paste or 2 tablespoons of fresh cream to the gravy towards the end of cooking.
No Onion No GarlicNo Onion No Garlic
For a satvik version, skip the onions and garlic. Increase the amount of tomato and ginger, and use a pinch more hing for flavor.
With PotatoesWith Potatoes
Add 1-2 medium-sized potatoes, cubed and fried along with the jimikand, to make the curry even heartier.
Tangy FlavorTangy Flavor
Add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala for a pleasant tangy taste.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Potassium
This vegetable is high in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
Supports Digestive Health
In traditional Ayurvedic medicine, jimikand is known as a digestive aid. It helps cleanse the intestines and is considered beneficial for various digestive ailments.
Boosts Immunity
Jimikand contains Vitamin C and other antioxidants that help strengthen the immune system, protecting the body against infections and cellular damage from free radicals.
Frequently asked questions
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.