Oal ki Sabzi
A hearty and flavorful North Indian curry made with elephant foot yam, simmered in a tangy and spicy onion-tomato masala. This rustic dish, also known as Jimikand, is a unique and delicious addition to any meal.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Yam
- b.To prevent skin irritation, apply a little oil to your hands before handling the raw yam.
- c.Peel the thick, brown skin off the elephant foot yam using a sturdy knife.
- d.Cut the peeled yam into 1-inch cubes and rinse them thoroughly under running water.
- 2
Step 2
- a.Boil the Yam
- b.In a large pot, combine the yam cubes, 4 cups of water, 1 tbsp lemon juice, and 1/2 tsp salt.
- c.Bring the water to a rolling boil over high heat.
- d.Reduce the heat to medium and cook for 10-12 minutes, or until the yam is fork-tender but still holds its shape. Do not overcook.
- e.Drain the water completely using a colander and set the boiled yam cubes aside. This step is crucial to remove the natural acridity of the yam.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency. Immediately reduce the heat to medium.
- c.Add the cumin seeds and asafoetida. Let them sizzle and become fragrant for about 30 seconds.
- d.Add the finely chopped onions and sauté for 5-6 minutes, stirring frequently, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Stir in the tomato puree and cook for 3-4 minutes, until it thickens slightly.
- c.Add the turmeric powder, red chilli powder, and coriander powder. Mix well.
- d.Cook the masala mixture for 5-7 minutes, stirring occasionally, until it darkens in color and you see oil separating from the sides of the pan.
- 5
Step 5
- a.Combine and Simmer
- b.Add the boiled yam cubes to the prepared masala. Gently toss to coat the yam evenly without breaking the pieces.
- c.Pour in 1 cup of water and add the remaining 3/4 tsp of salt. Stir gently to combine.
- d.Bring the curry to a simmer. Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes. This allows the yam to absorb all the flavors of the gravy.
- 6
Step 6
- a.Finish and Garnish
- b.Uncover the pan. Sprinkle the garam masala and dry mango powder over the curry. Mix gently.
- c.Cook for one more minute to allow the final spices to meld.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always oil your hands before handling raw elephant foot yam to prevent skin irritation from its natural calcium oxalate crystals.
- 2Do not skip boiling the yam with a souring agent like lemon juice or tamarind; it's crucial to neutralize its natural acridity.
- 3For a richer texture and flavor, you can shallow fry the boiled yam cubes in 2 tablespoons of oil until light golden brown before adding them to the gravy.
- 4Mustard oil gives this dish its authentic, pungent flavor, but you can use any neutral vegetable oil if you prefer.
- 5Adjust the amount of water to achieve your desired gravy consistency. Use less water for a semi-dry sabzi.
Adapt it for your goals.
Creamy Version
For a richer, creamier gravy, add 2 tablespoons of whisked full-fat yogurt (curd) or cashew paste after the tomatoes are cooked. Cook on low heat to prevent curdling.
With PotatoesWith Potatoes
Add one medium potato, cubed and boiled along with the yam, to make the curry heartier and more kid-friendly.
No Onion No GarlicNo Onion No Garlic
For a Sattvic version, omit the onions and garlic. Increase the amount of asafoetida slightly and use a base of tomato, ginger, and green chilli paste.
Pressure Cooker MethodPressure Cooker Method
Sauté the masala in a pressure cooker. Add the raw yam cubes, water, and salt. Pressure cook for 1-2 whistles. This method is faster but the yam may become softer.
Why this is on our healthy list.
Rich in Dietary Fiber
Elephant foot yam is an excellent source of fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Good Source of Potassium
This vegetable is rich in potassium, an essential mineral that helps regulate blood pressure, balance fluids in the body, and support nerve function.
Boosts Immunity
It contains a good amount of Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections and cellular damage.
Provides Sustained Energy
As a source of complex carbohydrates, it provides a slow and steady release of energy, keeping you full and energized for longer periods.
Frequently asked questions
Yes, it is quite healthy. Elephant foot yam is a great source of dietary fiber, potassium, and complex carbohydrates. It's low in fat and, when cooked with minimal oil, makes for a nutritious and filling meal.