Jimikand ki sabzi

Jimikand ki sabzi

JIMIKAND KI SABZI or INDIAN YAM CURRY

Ingredients

Yam / Jimikand / Chena – 500 gms

Green chillies – 3-4, split lengthwise

 Whole dry red chillies – 3

Asafoetida – a pinch

Ginger paste – 1 Tbsp

Tomato puree – ½ cup

Fresh cream – ½ cup

Bay Leaves – 3-4

Salt – as required

Kashmiri chilli powder – ¾ tsp

Corriander powder – 2 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ½ tsp

Oil – 3 Tbsp

Method

• Peel and wash yam and cut it into small cubes.
• Heat oil and fry yam till golden in colour. Remove from oil and drain onto paper towel and keep aside.
• To the same oil add the whole dried red chillies, bay leaves and asafoetida. Sauté for two seconds.
• Add the ginger paste and fry till dry.
• Add tomato puree and fry well.
• Add the fresh cream and fry till ghee floats on top.
• Mix the chilli powder, coriander powder, turmeric powder, garam masala powder and salt in little water to make a fine paste. Add this paste to the curry and fry well.
• Now add the fried pieces of yam and mix well. Add ¼ cup of water and the slit green chillies. Cover and cook till gravy thickens.

You can garnish with a dollop of fresh cream and green chillies. Serve hot.