# This Ol Yam Curry Tastes So Rich Guests Will Mistake It For Chicken

> Boiled, deep fried and simmered in a spiced gravy, ol can taste rich enough to be mistaken for chicken. Here is the full step by step recipe to make it at home.

**Type:** article · **Category:** Food · **Published:** 2026-07-20 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/ola-ki-yaha-resipi-testa-men-chikana-ko-bhi-takkara-degi-janen-banane-ka-tarika-9088 · **Language:** English
**Tags:** Ol sabzi, Elephant foot yam recipe, Vegetarian recipe, Indian food, Vegetable curry recipe, Chicken like taste

Ol, also known as elephant foot yam, is often overlooked in home kitchens, but when cooked right, it can taste rich enough to fool your guests into thinking it is chicken. Here is a simple step by step method to turn this humble vegetable into a show stopping curry.

## Boiling and Frying the Ol
Before it goes anywhere near the spices, the ol needs to be boiled thoroughly in water, because raw or undercooked ol leaves an itchy, irritating sensation in the mouth. Adding about two teaspoons of salt to the boiling water not only seasons the vegetable but also softens it enough to break apart easily. Once it is fully boiled, drain the pieces and deep fry them in hot oil until they turn golden and crisp. Set the fried ol aside in a separate bowl, since the next step is building a rich, spiced gravy around it.

## Preparing the Spice Paste and Gravy
The real flavour of this dish comes from its spice blend. Grind together onion, tomato, ginger, garlic, cumin powder, coriander powder, turmeric, black pepper powder, chilli powder and meat masala into a smooth paste using a mixer. Heat a generous amount of oil in a pan, since the masala needs enough oil to fry properly. Once the oil is hot, add cumin seeds first, then bay leaves for the tempering, and follow it with the ground spice paste. Fry the masala on high heat until it starts releasing oil from the edges, then pour in two cups of water to start forming the gravy.

## Final Touches and How to Serve
Once the water comes to a boil and the gravy thickens to the right consistency, stir in finely chopped coriander leaves. Add the deep fried ol pieces back into the gravy at this stage. Turn off the flame just two minutes later, because the ol is already cooked and fried, and leaving it in the gravy too long will cause it to fall apart. Serve the dish hot alongside steamed rice. For extra flavour, boiled and fried potatoes can also be added to the curry according to taste.

## What this means for you
This recipe is especially useful for home cooks looking to add variety to their everyday meals.

- **For vegetarians:** the dish delivers a meat like taste and texture, letting vegetarians enjoy a chicken style flavour at home.
- **On the budget:** ol is generally cheaper than chicken, making it a lighter option on the wallet without compromising on taste.

## Questions & Answers

### 1. Why is it necessary to boil ol before cooking it?
Raw or undercooked ol causes an itchy, sharp sensation in the mouth, so it must be boiled well until it can be broken apart easily.

### 2. What should be added to the water while boiling?
About two teaspoons of salt should be added to the water while boiling the ol.

### 3. What goes into the gravy's spice paste?
The spice paste includes onion, tomato, ginger, garlic, cumin powder, coriander powder, black pepper powder, chilli powder, meat masala and turmeric.

### 4. How long should the fried ol be cooked once it's added to the gravy?
It should be cooked for only about 2 minutes after being added to the gravy, since cooking it longer can cause it to break apart.

### 5. What is this dish served with?
It is served with rice, and boiled and fried potatoes can also be added according to taste.

### 6. What should be kept in mind while frying the ol?
The ol should be deep fried until it turns golden and crisp.

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