Achari Jimikand Ki Sabzi by @shanfoodsglobal

50 min

4 servings

500 g

Jimikand

🥕

1 tbsp

Shan vegetable masala

1 tbsp

Shan crushed pickle

🫗

2 tbsp

Neutral oil

🫙

1 tsp

Cumin seeds

🫙

Asafoetida

🧅

1

Onion

🫚

1 tbsp

Ginger

🧄

2 cloves

Garlic

🍅

2

Tomatoes

💧

120 ml

Water

🍋

Lemon juice

🌿

Cilantro

Puri

  1. Peel
    • Jimikand (elephant-foot yam)

    Wearing food-safe gloves, peel and cube the jimikand.

  2. Boil
    • Jimikand (elephant-foot yam)
    • Lemon juice

    Boil the jimikand with lemon juice or tamarind until just tender, then drain thoroughly and fry until lightly golden.

  3. Heat
    • Neutral oil
    • Cumin seeds

    Heat the oil and add the cumin seeds and asafoetida.

  4. Add
    • Onion
    • Ginger
    • Garlic

    Add the onion, ginger and garlic and cook until golden, then add the tomatoes.

  5. Stir
    • Shan Vegetable Masala
    • Tomatoes
    • Onion

    Stir in the Shan Vegetable Masala and cook until the tomato mixture deepens in colour.

  6. Add
    • Jimikand (elephant-foot yam)
    • Water

    Add the jimikand and water, cover and simmer until the curry thickens.

  7. Stir
    • Shan Crushed Pickle

    Stir in the Shan Crushed Pickle near the end of cooking and taste before adding any additional salt.

  8. Garnish
    • Cilantro
    • Puri

    Garnish with cilantro and serve with puri, paratha or rice.

Achari Jimikand Ki Sabzi by @shanfoodsglobal

50 min

4 servings

500 g

Jimikand

🥕

1 tbsp

Shan vegetable masala

1 tbsp

Shan crushed pickle

🫗

2 tbsp

Neutral oil

🫙

1 tsp

Cumin seeds

🫙

Asafoetida

🧅

1

Onion

🫚

1 tbsp

Ginger

🧄

2 cloves

Garlic

🍅

2

Tomatoes

💧

120 ml

Water

🍋

Lemon juice

🌿

Cilantro

Puri

Preparation Steps

  1. Step 1/8

    Wearing food-safe gloves, peel and cube the jimikand.

    🥔Jimikand (elephant-foot yam)
    🧤Gloves
    🔪Peeler
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Boil the jimikand with lemon juice or tamarind until just tender, then drain thoroughly and fry until lightly golden.

    🥔Jimikand (elephant-foot yam)
    🍋Lemon juice
    🧺Colander

  3. Step 3/8

    Heat the oil and add the cumin seeds and asafoetida.

    🫗Neutral oil
    🫙Cumin seeds
    🫙Asafoetida
    🥄Spatula

  4. Step 4/8

    Add the onion, ginger and garlic and cook until golden, then add the tomatoes.

    🧅Onion
    🫚Ginger
    🧄Garlic
    🍅Tomatoes
    🥄Spatula
    🧀Grater

  5. Step 5/8

    Stir in the Shan Vegetable Masala and cook until the tomato mixture deepens in colour.

    🥕Shan Vegetable Masala
    🍅Tomatoes
    🥄Spatula

  6. Step 6/8

    Add the jimikand and water, cover and simmer until the curry thickens.

    🥔Jimikand (elephant-foot yam)
    💧Water
    🥄Spatula

  7. Step 7/8

    Stir in the Shan Crushed Pickle near the end of cooking and taste before adding any additional salt.

    Shan Crushed Pickle
    🥄Spatula

  8. Step 8/8

    Garnish with cilantro and serve with puri, paratha or rice.

    🌿Cilantro
    Puri

Composition

Ingredients

Types

Vegetables, Spices, Oils, Liquids, Fruits, Herbs, Grains, Bread

Ingredients

Jimikand, Shan vegetable masala, Shan crushed pickle, Neutral oil, Cumin seeds, Asafoetida, Onion, Ginger, Garlic, Tomatoes, Water, Lemon juice, Cilantro, Puri

Notes

Jimikand (peeled and cubed, elephant-foot yam), Shan vegetable masala (1-1.5 tbsp), Neutral oil (plus more if frying), Onion (medium, finely chopped), Ginger (grated), Garlic (2-3 cloves, minced), Tomatoes (medium, puréed or finely chopped), Water (0.5-1 cup), Lemon juice (or tamarind, amount not given), Cilantro (fresh, for garnish, amount not given), Puri (for serving, amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Egg-Free, Dairy-Free, Vegetarian, Pescatarian

Calories

190 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Peeler, Gloves, Cutting board, Colander, Spatula, Grater, Pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Diwali

Origin

Source

Platform

instagram

Original Creator

@shanfoodsglobal

Origin

Cuisine

Indian

Geographic

India, Eastern Uttar Pradesh and Bihar

Various

Aspect

Texture

Chunky, Saucy, Tender, Dense

Flavors

Tangy, Spiced, Savory, Earthy, Pickled

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform