HimachalSide DishVegetarian

Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam

Name: Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Himachal
Ingredients: 300 grams elephant yam (suran/senai/ratalu) - chopped small; 1/2 teaspoon cumin seeds (jeera); 1/2 teaspoon kalonji (onion nigella seeds); 1/2 teaspoon methi seeds (fenugreek seeds); 1/2 teaspoon kala jeera; 1/2 teaspoon mustard seeds; 1 sprig curry leaves; 1 onion - chopped; 4 cloves garlic - chopped; 1 inch ginger - chopped; 1/4 teaspoon turmeric powder (haldi); 1 teaspoon red chilli powder; 2 teaspoon garam masala powder; 1 teaspoon amchur (dry mango powder); salt - to taste; mustard oil - for cooking

A vegetarian Himachal recipe with elephant yam (suran/senai/ratalu) - chopped small, cumin seeds (jeera), kalonji (onion nigella seeds). Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs95g

Protein38g

Fats25g

Servings Scaler

Instructions

10 steps

1
To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds
cumin seeds (jeera)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)kala jeera(1/2 teaspoon)mustard seeds(1/2 teaspoon)mustard oil - for cooking
2
Allow it to crackle for few seconds
3
Add in curry leaves and leave to splutter for few seconds
sprig curry leaves(1)
4
Add ginger and garlic and saute until they soften
cloves garlic - chopped(4)inch ginger - chopped(1)
5
Add in onions and cook until they turn golden brown
onion - chopped(1)
6
Add chopped yam along with all the spice powders and salt to taste and give it a stir
elephant yam (suran/senai/ratalu) - chopped small(300 grams)onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)salt - to taste
7
Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft
8
Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat
9
Open the lid and keep sauteing until the water has all evaporated and the subzi thickens
10
Serve the Himachal Style Khatta Jimikand Recipe along with Kadhi, Bhakri and Cauliflower & Cucumber Raita by the side for a delicious meal

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Recipe Source: archanaskitchen.com

HimachalSide DishVegetarian

Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam

A vegetarian Himachal recipe with elephant yam (suran/senai/ratalu) - chopped small, cumin seeds (jeera), kalonji (onion nigella seeds). Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

95g(50%)

Protein

38g(20%)

Fats

25g(30%)

Interactive Servings Scaler

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Directions

10 steps

1
To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds
cumin seeds (jeera)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)kala jeera(1/2 teaspoon)mustard seeds(1/2 teaspoon)mustard oil - for cooking
2
Allow it to crackle for few seconds
3
Add in curry leaves and leave to splutter for few seconds
sprig curry leaves(1)
4
Add ginger and garlic and saute until they soften
cloves garlic - chopped(4)inch ginger - chopped(1)
5
Add in onions and cook until they turn golden brown
onion - chopped(1)
6
Add chopped yam along with all the spice powders and salt to taste and give it a stir
elephant yam (suran/senai/ratalu) - chopped small(300 grams)onion - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)salt - to taste
7
Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft
8
Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat
9
Open the lid and keep sauteing until the water has all evaporated and the subzi thickens
10
Serve the Himachal Style Khatta Jimikand Recipe along with Kadhi, Bhakri and Cauliflower & Cucumber Raita by the side for a delicious meal