Take a pan or kadai deep fry the Jackfruit chuncks and potatoes chuncks in batches until they attain golden colur.

Drain the Jackfruit pieces and potatoes pieces on a filter paper or kitchen towel to remove excess oil.

In a separate pan add 4 tbs of oil add bay leaf cinnamon stick and saute till it becomes aromat.

Add the onion paste and saute till onions becomes slightly brown in colour.

Now add ginger and garlic paste and saute till the smell of ginger and garlic fades off.

Now add tomato paste mixwell and cook till oil is separated.

Now put red chilli powder, kashmiri laal mirch powder, garam masala powder,coriander powder, kasture methi, turmeric powder and salt to taste and mixwell and saute on a low flame till the spice become fragrant.

Now add half gilass of water mixwell so as to make smooth paste.

Add the fried Jackfruit and potatoes pieces mixwell till all the pieces are evenly coated with the masala.

Now cover the pan and cook on a low flame for 6 to 7 min.

Keep the flame off hence your Kathal ki sabzi is ready to serve enjoy with naan, roti or rice.