Suran Ki Sabzi Recipe - Jimikand Masala Sabzi Recipe
Suran Ki Sabzi is a delicious and rich gravy with suran/yam cooked in whole fresh spices. Serve this amazingly delectable gravy dish along with Phulka/Jeera Rice and Palak Raita for dinner.
Suran Ki Sabzi is a delicious and rich gravy with suran/yam cooked in whole spices. The addition of dahi along with garam masala and other fresh spices, makes this Suran Ki Sabzi absolutely delicious.
Suran or Elephant Foot Yams are used as fried, baked, made into soups, curries or stews in the Indian cuisine. A tasty and fibrous root with innumerable health benefits, this vegetable is extensively used by Yogis for its Holistic and Ayurvedic medicinal properties.
Daily intake of Yam or Suran increases the absorption of nutrients. Regular eating will boost your immune system. Among other benefits includes lowering of cholesterol, helps patient with asthma, lowers blood sugar level, a cancer fighting agent. It is full of Omega 3 Fatty acids also cleans your liver of toxins.
If you like this recipe of Suran Ki Sabzi, here are a few more Suran Recipes you must try:
- 300 grams Elephant yam (Suran/Senai/Ratalu) , cubed
- 1/4 cup Green peas (Matar) , steamed
- 1 inch Ginger
- 1/2 cup Homemade tomato puree
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- 1/4 cup Curd (Dahi / Yogurt)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Black cardamom (Badi Elaichi)
- Coriander (Dhania) Leaves , for garnish
- 2 teaspoons Ghee
- Salt , as per your taste
How to make Suran Ki Sabzi Recipe - Jimikand Masala Sabzi Recipe
To begin making Suran Ki Sabzi Recipe, first wash the suran cubes and mix with lime juice in a bowl and keep it aside for 5 minutes.
Take a pressure cooker add the suran along with salt and 2 tablespoons of water. Pressure cook for 1 whistle and turn off the heat. Allow the pressure to release naturally.
Heat a heavy bottomed saucepan with ghee cinnamon, cloves, cardamom and ginger. Saute until you can smell the aromas coming through. Once done, add the tomato puree and all the remaining masalas.
Stir for a few minutes until the masalas get well combined into the tomato gravy.
Next, add the cooked suran cubes and dahi and give the Suran Ki Sabzi a brisk boil for 2 minutes and turn off the heat.
Check the salt and spices to taste and adjust accordingly. Finally stir in the coriander leaves into the Suran Ki Sabzi and serve hot.
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