Suran Matar Ki Sabji | Jimikand Ki Sabji

5 from 2 votes

Suran Matar Ki Sabji- tangy easy to make Elephant foot yam and yogurt curry

Prep Time5

Cook Time8

Course: lunch recipe, Main Course

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: elephant yam curry, jimikand ki sabji, suran, suran ki sabji

Servings: person

Calories: 168kcal

Author: Anjana Chaturvedi

Peel the skin of yam and wash it thoroughly and then cut into small pieces and dip in water for few minutes.
Add the chopped pieces in the pressure cooker and add 2 cups of water and a slice of lemon and pressure cook for 3 whistles on medium heat, OR cook till it become soft.
When the pressure subsided then open the cooker and drain out the water.
Mash few yam pieces using the ladle.
Whisk the curd well with 1 tsp wheat flour and then mix with 1 cup of water.
In a kadhai or cooking pan add all the yam pieces, green peas ,the yogurt water mix, ginger, chili and all the spices (except the tempering ingredients)
I have used frozen peas but if you are using fresh peas then boil them with yam in the cooker.
Mix everything well and now cook it on medium heat, keep stirring till it start boiling, else it may curdle.
You can add some more water if you want the curry on thinner side.
Once it start boiling , simmer it for 5-8 minutes.
Now heat oil or ghee in a small tadka pan and then add cumin, ajwain and then the asafoetida.
When done switch off the heat and add cloves, curry leaves na kashmiri chili in the hot tadka.
Pour it over the curry and switch off the heat.
Add chopped coriander and some lemon juice (IF NEEDED ) and mix.
Serve with poori,paratha or steamed jeera rice.

Note-

You can make it without adding green peas.