Kandmool ki sabzi


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kandmul ki sabji | Jimikand or Kandamool resembles its taste and texture somewhat with a Potato / Aloo.Lets make a tasty sabji out of it.


  • 500 gm Tuber fruit / Elephant foot yam / Jimikand / Kandmool
  • Salt to taste
  • 3-4 tbsp Oil / Tel
  • 1 pinch Asafoetida / Hing
  • 1 pinch Cloves powder / Loung
  • 1/2 tsp Cumin / Zeera
  • 2 Onions / Pyaz
  • 1 tsp chopped Garlic / Lasan
  • 1 tsp chopped Ginger / Adrakh
  • 2-3 chillies / Hari Mirch
  • 14 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Black cardamom powder / Badi elachi
  • 2 Tomatoes / Tamatar
  • 1 tsp Kashmiri red chilli powder / Lal Mirch
  • 1 tsp Turmeric / Haldi
  • 1 tsp Coriander / Dhaniya
  • 1/2 tsp Garam masala
  • 2-3 cup Water


  1. Clean and chop Yam in small cubes.
  2. Fry Yam in hot oil adding Salt over High stirring continuously till it starts changing colour.
  3. And then strain it out keep aside in a bowl.
  4. Heat the remaining oil, add Asafoetida,Clove powder and Cumin.Let Cumin crackle over low few seconds and then add to it finely chopped onions.
  5. Sauté onions until translucent. Now keeping heat low add chopped green chilies chopped garlic and chopped ginger.Saute for just a minute.
  6. Next add Cinnamon,Cardamom,Turmeric,Chilli powder and Coriander powder.
  7. Roast spices for a minute on low and then add Tomatoes.Cook Tomatoes till tender.You can even add a cup of Water cover and cook on medium for 2-3 minutes.
  8. Remove lid again add about 2 cups of more Water along with the fried Yam pieces.
  9. Cover and let it cook over a low heat for about five minutes.
  10. Sprinkle garam masala and chopped fresh coriander.
  11. Serve hot with Roti or chawl.


  • Before frying yam make sure that the oil is absolutely hot otherwise it will stick to the base of the Vesel if the oil is not adequately hot or is cold.

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