Jimikand Curry

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Jimikand is also known as Suran. This tuber is used as a vegetable and makes a delicious curry. It is also known as poor man's meat. The taste and texture is amazing.

Prep Time15

Cook Time20

Course: Main / Dinner

Cuisine: Indian

Keyword: Jimikand Curry

Servings: people

Calories: 185kcal

Author: simplyvegetarian777

Equipment

Food Processor
Chopping board and knife
measuring cup and spoon
Pot for Boiling
Frying Pan with lid
Kitchen Spatula

Ingredients

350 grams or 1&1/2 cups Jimikand also known as Suran
1 medium Red Onion
2 medium Tomatoes
2 small Garlic cloves
1 small piece Ginger
1 small Green Chili
1 tbsp Cilantro leaves

Oil and Spices

1.5 tbsp Cooking Oil
1/2 tsp Cumin seeds
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Red Chili Powder
1/2 tsp Garam Masala
To taste Salt

Instructions

Prep Jimikand

You may cut the Jimikand in desirable size and shape. Now I use frozen which already comes cubed.
First of all, boil some water and blanch Jimikand for 5-7 minutes. Alternately, you may pressure cook Jimikand pieces for 1/2 whistle. Switch off the gas, before the whistle blows off. Immediately release the pressure manually and open the cooker and drain in a sieve.
Very important, dry it out completely after blanching.
Now heat 1/2 tbsp oil in a heavy bottom pan. Further add the pieces of Jimikand in the hot oil and pan fry on medium high heat. Since you want slightly crispy pieces, fry these for about 5-7 minutes. Now set these aside in a plate lined with paper towel.

Make the Curry

Roughly chop the onions, green chili, ginger and garlic and then add it to the food processor. Grind it fine. Set this aside.
Now add roughly chopped Toamtoes to the food processor and purée fine. Set this aside too.
In the same pan, heat 1 tbsp oil and add cumin seeds to it. Lower the heat to medium and add the onion paste to it. Sauté on lower medium flame, till it becomes reddish golden.
Add puréed tomatoes to the pan along with all the spices as mentioned above. Stir with a spoon. Cover with lid and let it cook on slow for about 7-8 minutes till the curry paste becomes one. Stir few times in the middle.
Remove the lid, add the shallow fried Jimikand pieces and water to it. Stir well. Cover again with lid and let cook for another 7-8 minutes on medium heat till the curry comes together.
Garnish with coriander leaves and serve it hot with rotis or any kind of pulav or rice.

Notes

If you are not conscious of the oil intake, then you may deep fry the Jimikand pieces.
For richer curry, you may add 2 tbsp cream towards the end to it and use more oil in cooking of not using the non stick or hard anodized pan.
The spices can be adjusted to your own taste.
This curry can be made as thick or as runny, to your choice.

Try our some other curries from the blog - Saag Aloo, Chana Masala, Aloo Matar, Aloo Parwal, Palak Paneer, Malai Kofta, Butter Paneer Masala etc.

Amazon links for you to purchase spices and other things for the recipe-

Cooking Oil

Spices - Cumin seeds, Coriander powder, Turmeric powder, Red Chili powder, Garam Masala, Salt

Nutrition