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Spicy Jimikand

Yam / Jimikand Sabzi Indian Punjabi Style

Recipe by Chitra Ahluwalia Pal of New York, US

Ingredients vegetarian 4 servings

    • ½ kg jimikand / yam cubed after peeled
    • 1 big / 2 small onions grated
    • 1 tomato grated
    • 1 tbsp of ginger garlic paste
    • 2 tbsp of tomato paste or puree
    • Salt to taste
    • 1 tsp of red chili powder
    • ½ tsp of turmeric powder
    • ½ tsp of cumin powder
    • 1 bay leaf / tej pata
    • 1 black cardamom
    • 1 tbsp of chopped cilantro/dhaniya  leaves
    • Oil


    1. In a non stick pan add oil and tehn add tej pata and black cardamon.
    2. First add onions till they turn golden brown.
    3. Now add ginger garlic paste.
    4. Stir for 1 minute and jimikand pieces.
    5. Fry them until they turn golden brown.
    6. Now add Salt, red chili and turmeric powder.
    7. Stir it well and add grated tomatoes and tomato paste.
    8. After cooking for 2 minutes add 1 cup of water.
    9. Toss it well and let it cook with lid on for 15 minutes or until it is little soft on low heat.
    10. Turn off the heat and add cumin powder and stir.
    11. Serve with hot chapatti or naan.
    12. Garnish with fresh dhaniya/cilantro leaves


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