Kathal Masala

Name: Kathal Masala
Cuisine: Indian
Ingredients: 500 gms Raw Jackfruit / Kathal; 1 large Potato, peeled & cubed; 4 small Onions; 6-7 Garlic Cloves; 1 inch Ginger Piece; 1 Green Chilli; 2-3 Cloves; 2 Black Cardamoms; 1/2 tsp Kasuri Methi; 1.5 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 2 tsp tsp Coriander Powder; 3/4 tsp Roasted Cumin Powder; 1 tsp Garam Masala Powder; 1 tsp Amchur Powder; Salt to taste; 2 tbsp Coriander Leaves, finely chopped; 3-4 Tomatoes; Oil to fry

Sonal Sardesai Gautam @SSG_17

This curry tastes just like fish curry 😋
Goes well with Rotis / Paranthas / Rice!

Sonal Sardesai Gautam @SSG_17

This curry tastes just like fish curry 😋
Goes well with Rotis / Paranthas / Rice!

Saved

Ingredients

500 gmsRaw Jackfruit / Kathal
1large Potato, peeled & cubed
4small Onions
6-7Garlic Cloves
1 inchGinger Piece
1Green Chilli
2-3Cloves
2Black Cardamoms
1/2 tspKasuri Methi
1.5 tspTurmeric Powder
1/2 tspRed Chilli Powder
2 tsptsp Coriander Powder
3/4 tspRoasted Cumin Powder
1 tspGaram Masala Powder
1 tspAmchur Powder
Salt to taste
2 tbspCoriander Leaves, finely chopped
3-4Tomatoes
Oil to fry

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Steps

1

Wash, drain and sluce the kathal into pieces
2

Place in a wide bowl, add salt, 1 tsp turmeric, a little red chilli powder, 1 tsp ginger- garlic paste. Rub well. Leave to marinate for at least 20-30 mins.
3

Add the ginger, garlic and green chilli to a mixer jar, blend to make a paste. Set aside.
4

Add the onions to a mixer jar, blend until smooth. Set aside.
5

Add the tomatoes into a mixer jar, blend to make a smooth puree. Set aside.
6

Now heat oil, deep fry the marinated kathal until golden brown and crisp. Set aside.
7

Heat 1 tbsp of the same oil in a pressure cooker. Add the cloves, black cardamoms and kasuri methi, saute quickly for a few seconds.
8

Add the ginger-garlic-chili paste, saute until golden brown.
9

Add the onion paste. Mix well & cook until it turns golden brown.
10

Add the turmeric, red chilli, cumin & coriander powders. Saute well until the masala leaves the sides.
11

Add the tomato puree, saute well until the masala turns dry.
12

Add the amchur powder, garam masala powder & salt. Saute for a minute.
13

Add the cubed potatoes, the fried kathal & chopped coriander.
14

Add 3 cups or enough water water for the gravy, bring to boil. Pressure Cook for upto 2-3 whistles.
15

Serve hot with rice, roti or paranthas.

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on January 23, 2022 10:50

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟