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A hearty and flavorful North Indian curry made with elephant foot yam, simmered in a tangy and spicy onion-tomato masala. This rustic dish, also known as Jimikand, is a unique and delicious addition to any meal.
For 4 servings
Prepare the Yam
Boil the Yam
Sauté Aromatics
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A hearty and flavorful North Indian curry made with elephant foot yam, simmered in a tangy and spicy onion-tomato masala. This rustic dish, also known as Jimikand, is a unique and delicious addition to any meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 300.03 calories per serving with 3.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer
Finish and Garnish
For a richer, creamier gravy, add 2 tablespoons of whisked full-fat yogurt (curd) or cashew paste after the tomatoes are cooked. Cook on low heat to prevent curdling.
Add one medium potato, cubed and boiled along with the yam, to make the curry heartier and more kid-friendly.
For a Sattvic version, omit the onions and garlic. Increase the amount of asafoetida slightly and use a base of tomato, ginger, and green chilli paste.
Sauté the masala in a pressure cooker. Add the raw yam cubes, water, and salt. Pressure cook for 1-2 whistles. This method is faster but the yam may become softer.
Elephant foot yam is an excellent source of fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
This vegetable is rich in potassium, an essential mineral that helps regulate blood pressure, balance fluids in the body, and support nerve function.
It contains a good amount of Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections and cellular damage.
As a source of complex carbohydrates, it provides a slow and steady release of energy, keeping you full and energized for longer periods.
Yes, it is quite healthy. Elephant foot yam is a great source of dietary fiber, potassium, and complex carbohydrates. It's low in fat and, when cooked with minimal oil, makes for a nutritious and filling meal.
One serving of Oal ki Sabzi (approximately 1 cup or 280g) contains around 290-310 calories, depending on the amount of oil used.
Raw elephant foot yam contains microscopic needle-like crystals of calcium oxalate, which can irritate the skin and throat. Oiling your hands before handling and boiling the yam with a souring agent like lemon juice or tamarind neutralizes these crystals, making it safe to eat.
Absolutely. Tamarind is a traditional souring agent used for this purpose. Soak a small, marble-sized ball of tamarind in warm water, extract the pulp, and add it to the boiling water instead of lemon juice.
Yes, while mustard oil provides an authentic North Indian flavor, you can substitute it with any neutral vegetable oil like sunflower, canola, or even ghee for a different flavor profile.
Leftover Oal ki Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.