Shahi Kathal Korma

Name: Shahi Kathal Korma
Total time: 2100 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 kg. Kathal / Raw Jackfruit, cubed; 1/4 cup cashew nuts; 1/4 cup sesame seeds; 1/2 cup yoghurt; 3 tbsp. oil; 1 " cinnamon stick; 2-3 green cardamom; 1 tsp. cumin seeds; 2-3 bay leaves; 4-5 cloves; 1 tsp. ginger-garlic paste; 1/2 tsp. roasted coriander powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. garam masala powder; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#EF - This is Shahi Kathal Korma, a seasonal veggie delight cooked in a Royal Mughlai style. The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. You can relish with either rice or any Indian bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

30-35 minutes

3 servings

1/2 kg.Kathal / Raw Jackfruit, cubed
1/4 cupcashew nuts
1/4 cupsesame seeds
1/2 cupyoghurt
3 tbsp.oil
1" cinnamon stick
2-3green cardamom
1 tsp.cumin seeds
2-3bay leaves
4-5cloves
1 tsp.ginger-garlic paste
1/2 tsp.roasted coriander powder
1/2 tsp.roasted cumin powder
1/2 tsp.garam masala powder
1 tsp.red chili powder
1/2 tsp.turmeric powder
salt to taste
1 tbsp.coriander leaves, chopped

Saved

Steps

30-35 minutes

1

In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside.
2

Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with sesame seeds & yoghurt into a smooth paste. Keep aside.
3

Heat 1 tbsp. oil in a pan & sauté the kathal till light brown. Keep aside.
4

Add remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.
5

Add the spice paste & sauté till the oil separates.
6

Add the fried kathal & salt to taste. Give it a nice mix so that they are well coated with the spices.
7

Add 1 cup water & cook, covered till they are tender.
8

Add the cashew paste & simmer, covered, for 4-5 minutes or till the oil separates.
9

When done, garnish with coriander leaves.
10

Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.