Authentic Himachali Jimikand Ka MadraVeg
Discover the rich, authentic flavors of Himachal Pradesh with this classic Jimikand Ka Madra recipe. This indulgent, slow-cooked yam curry features crispy fried yam pieces simmered in a silky, yogurt-based gravy infused with aromatic whole spices like black cardamom, cinnamon, and fennel. Perfectly balanced with optional green peas, crunchy cashews, and sweet raisins, this comforting dish is a festive favorite that pairs beautifully with piping hot steamed rice.
Ingredients
500 g Curd (whipped)
250 ml Clarified Butter (Ghee)
100 g Green Peas
50 g Cashew Nuts
30 g Raisins
500 g Yam (peeled & cube)
200 ml Water
1 tsp Asafoetida Powder (Hing)
2 Black Cardamom
1 Cloves
1 Cinnamon Stick
1 tsp Fennel Seeds
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Coriander Powder
2 tsp Garam masala Powder (Hot Spices)
1 inch Ginger
2 nos. Green Chilli
For deep frying Oil
to taste Salt
For garnishing Coriander Leaves (chopped)
Instructions
1
Before handling the yam, apply oil to your hands to prevent skin irritation.
2
Peel the yam and chop it into even, cube-sized pieces.
3
Heat 500 ml of oil in a pan. Add the cubed yam and deep fry until it turns golden brown and crispy, which should take about 10–15 minutes. Remove from the oil and set aside.
4
In a separate cooking vessel, heat 250 ml of pure ghee.
5
Add asafoetida (hing), black cardamoms, a clove, a cinnamon stick, and fennel seeds to the hot ghee.
6
Pour the properly whisked yogurt into the hot ghee. Stir continuously to ensure the base is smooth.
7
Add red chilli powder, turmeric powder, coriander seed powder, garam masala, and salt to taste.
8
Continue stirring until the oil separates from the yogurt mixture.
9
Once the base is ready, add the fried yam cubes. If using green peas, add them now as well, and mix everything thoroughly.
10
Pour in 200 ml of water and allow the dish to cook for about 15 minutes until the yam is tender and the flavors are well-integrated.
11
Stir in the cashew nuts and raisins. If you prefer, add ginger and green chillies for extra heat.
12
Garnish with fresh coriander leaves or kasuri methi and serve hot with steaming rice.
