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🇮🇳
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
Rate this recipe
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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🇮🇳
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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
Rate this recipe
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