Suran Ki Sabzi Recipe – Jimikand Masala Vegetable Recipe
Introduction:
Suran Ki Sabzi, also known as Jimikand Masala, is a delightful North Indian dish made from elephant yam (Suran or Jimikand). This hearty and flavorful vegetable is cooked in a rich blend of spices, yogurt, and tomato, making it a perfect main course option. The soft, tender cubes of suran are combined with an aromatic gravy, resulting in a dish that is both comforting and nourishing. Whether you’re enjoying it with warm rotis, jeera rice, or a cooling raita, Suran Ki Sabzi is sure to satisfy your taste buds and make for a wholesome meal.
This dish is often enjoyed as part of a traditional vegetarian spread and is known for its earthy flavors, with a slight tang from the yogurt and a mild spiciness from the Kashmiri red chili powder and garam masala. In addition to being delicious, suran is also highly nutritious, known for its high fiber content and various health benefits.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) – cubed | 300 grams |
| Green peas (Matar) – steamed | 1/4 cup |
| Fresh ginger – chopped | 1 inch |
| Homemade tomato puree | 1/2 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Black cardamom (Badi Elaichi) | 1 |
| Fresh coriander (Dhania) leaves | For garnish |
| Ghee | 2 teaspoons |
| Salt | As per taste |
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions:
-
Prepare the Suran:
Begin by washing the elephant yam (suran) cubes thoroughly. To remove any bitterness, place the cubes in a bowl and mix them with lime juice. Let them sit for about 5 minutes. This step helps in removing any residual bitterness and also adds a subtle tang to the dish. -
Cook the Suran:
In a pressure cooker, add the suran cubes along with a pinch of salt and about 2 tablespoons of water. Close the lid and cook for one whistle on medium heat. Once the whistle has blown, turn off the heat and let the pressure release naturally. This will ensure that the suran is tender and perfectly cooked. -
Prepare the Tempering:
While the suran is cooking, heat a heavy-bottomed saucepan over medium heat. Add 2 teaspoons of ghee. Once the ghee is hot, throw in the cinnamon stick, cloves, and black cardamom. Sauté for a minute or until you begin to smell the aromatic spices. Add the chopped ginger and cook for another minute until fragrant. -
Cook the Tomato Gravy:
Now, add the homemade tomato puree to the pan along with turmeric powder, Kashmiri red chili powder, and garam masala powder. Stir everything together and let the spices cook in the tomato gravy for a few minutes. You’ll notice the oil beginning to separate from the mixture, which indicates the spices have cooked thoroughly. -
Combine the Suran and Gravy:
Once the spices are well incorporated, add the cooked suran cubes into the pan. Gently mix the cubes into the tomato gravy. Add the yogurt (curd) at this stage and stir to combine, ensuring the yogurt blends smoothly with the gravy. Let the sabzi come to a brisk boil for about 2 minutes to allow the flavors to meld together. -
Final Seasoning:
Taste the dish and check for salt and spice levels. Adjust as necessary, adding more salt or spice to suit your preferences. Once the seasoning is just right, turn off the heat. -
Garnish and Serve:
Finally, stir in some freshly chopped coriander leaves for a burst of color and freshness. Your Suran Ki Sabzi is now ready to serve.
Serving Suggestions:
- Serve this delicious Suran Ki Sabzi hot with rotis or jeera rice for a wholesome meal.
- Pair it with a side of Palak Raita (spinach yogurt dip) and Kala Chana Salad (black chickpea salad) for a balanced and flavorful dinner.
Tips for Best Results:
- Suran (Elephant Yam): If you have trouble finding fresh suran, you can also use frozen suran cubes available at Indian grocery stores. Just ensure they are thoroughly cooked as per the instructions above.
- Yogurt: To avoid curdling the yogurt, make sure it is at room temperature before adding it to the gravy. If using store-bought yogurt, whisk it well to ensure it mixes smoothly into the curry.
- Spices: Kashmiri red chili powder imparts a vibrant color and mild heat to the dish. If you prefer a spicier dish, you can increase the amount of chili powder or add a pinch of regular chili powder.
- Texture: If you prefer a slightly thicker gravy, you can cook the dish for a few extra minutes to reduce the tomato base and thicken the consistency.
Nutritional Information (Approximate per Serving):
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 250 mg |
| Sugars | 5 g |
Conclusion:
Suran Ki Sabzi is an aromatic and flavorful dish that’s easy to prepare, yet packed with rich Indian flavors. The elephant yam, with its earthy and slightly sweet taste, absorbs the fragrant spices and tangy yogurt beautifully, creating a balanced and satisfying dish. Whether you’re a fan of traditional Indian vegetables or looking to try something new, this dish will surely become a favorite in your recipe repertoire. Enjoy it with family and friends for a wholesome, comforting meal!
