Khatta Jimikand By Pankaj Bhadouria

Khatta Jimikand

Yam, locally known as Jimikand, is a rich source of fibre, potassium and manganese. Chef Pankaj Bhadouria flavours the yam with spices and mango powder to make a delicious main course dish. The Khatta Jimikand can be enjoyed with roti as well as puris.
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Cooking Time

20-22 Min

Meal Type


Preparation Time

5-7 Min



Rate This Recipe9


  • 2 tbsp mustard oil
  • 1/2 tsp fennel seeds
  • 1/2 cup finely chopped onion
  • pink salt as per taste
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped green chilli
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 boiled & cubed Indian yam
  • 1 tsp dry mango powder
  • 2 tbsp curd
  • 1 tbsp coriander leaves


  1. 1

    In a heated pan, add mustard oil. Switch off the gas and let the oil cool down. Add fennel seeds, finely chopped onion, pink salt as per taste and let it cook.
  2. 2

    Add finely chopped garlic, ginger, green chilli and let it cook. Add coriander powder, red chilli powder, turmeric powder, garam masala and let it cook.
  3. 3

    Add boiled and cubed Indian yam, water as required and let it cook well. Add dry mango powder, curd and gently mix it.
  4. 4

    Add finely chopped coriander leaves and mix it. Serve Jimikand with roti.

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