Here is how to cook the classic Do-Piyazah Zameenqand
Yam is one of the much overlooked item readily available in our country that is tasty and healthy. Do-Piyazah Zameenqand is slow-cooked tangy yam with gooseberries that was a favourite of Mughal kings. Here is how to prepare this dish that oozes class and taste.
Elephant foot yam: 1 kg (washed, cleaned, cut into medium-sized pieces)
Tamarind: 5¼ tbsp/80 gm (soaked in water)
Ghee: 1 cup/250 gm
Turmeric powder: 2 tsp/10 gm
Onions: 1 cup/250 gm (sliced)
Indian gooseberries: 10 gram (halved)
Coriander seeds: 4 tsp/20 gm (pounded)
Ginger: 4 tsp / 20 gm (chopped)
Salt: to taste
Freshly ground to a fine powder:
- Cinnamon: ½ tsp/3 gram
- Cloves: ½ tsp/3 gram
- Green cardamom: ½ tsp/3 gram
- Black peppercorn: 1 tsp/5 gram
How to prepare:
Squeeze the tamarind with water to obtain the juice and keep it in a bowl. Heat the ghee in a pan; add the turmeric powder to colour the ghee. Add the onions and fry until golden brown. Add the yam, gooseberries, tamarind water, pounded coriander seeds, ginger and salt. Cook, on low heat, until the yam is tender and little water remains. Sprinkle freshly ground spices and put on dum (sealing the lid of the pot using maida dough) for 5 minutes.
Remove from heat and keep the dish on hot ashes, covered, for 2 hours to imbibe the smoky flavour. Then uncover and serve.