Kathal ki Sabzi

Name: Kathal ki Sabzi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Jackfruit (kathal) cut into medium chunks; 2 piece medium size potatoes cut into medium size chuncks; 2 big size onion paste; 4 piece medium size tomatoes paste; 2 tbsp Ginger and garlic paste; 2 piece cinnamon stick; 2 tbsp Coriander powder; 1/2 tbsp red chilli powder; 1 tbsp Kashmir laal mirch powder; 2 tbsp dry kasture methi; 1/4 tsp turmeric powder; 1/2 tbsp garam masala powder; to taste Salt; 4 tbsp oil + some extra oil for deep frying Jackfruit

Meenu Arora @cook_12511786

In North India, Jackfruit or Kathal is either prepared as a dry subzi or in the form of curry.

Meenu Arora @cook_12511786

In North India, Jackfruit or Kathal is either prepared as a dry subzi or in the form of curry.

Edit recipe

See report

Add Cooksnap

Ingredients

30 min

4 servings

500 gmJackfruit (kathal) cut into medium chunks
2 piecemedium size potatoes cut into medium size chuncks
2big size onion paste
4 piecemedium size tomatoes paste
2 tbspGinger and garlic paste
2 piececinnamon stick
2 tbspCoriander powder
1/2 tbspred chilli powder
1 tbspKashmir laal mirch powder
2 tbspdry kasture methi
1/4 tspturmeric powder
1/2 tbspgaram masala powder
to tasteSalt
4 tbspoil + some extra oil for deep frying Jackfruit

Cooking Instructions

30 min

1

Take a pan or kadai deep fry the Jackfruit chuncks and potatoes chuncks in batches until they attain golden colur.
2

Drain the Jackfruit pieces and potatoes pieces on a filter paper or kitchen towel to remove excess oil.
3

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

Add the onion paste and saute till onions becomes slightly brown in colour.
5

Now add ginger and garlic paste and saute till the smell of ginger and garlic fades off.
6

Now add tomato paste mixwell and cook till oil is separated.
7

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.
8

Now add half gilass of water mixwell so as to make smooth paste.
9

Add the fried Jackfruit and potatoes pieces mixwell till all the pieces are evenly coated with the masala.
10

Now cover the pan and cook on a low flame for 6 to 7 min.
11

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

Edit recipe

See report

Add Cooksnap

Cooksnaps (1)

jaspreet kaur

Maine bhi banayi kathal ki sabzi with little changes

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Meenu Arora @cook_12511786

on July 23, 2018 11:33

Comments

Similar Recipes

Kathal ki sabzi Kathal ki sabzi

#reststyle#goldenapron16In summer's there is a lot of produce of jackfruit and raw Jackfruit curry is one of the main cuisines in the north though raw jackfruit /kathal is cooked all over india in different ways . Kathal is normally deep fried and then cooked in the gravy but here i have opted the healtheir option of pressure baking and cooking . It's not only tasty but also meaty at the same timeThe spices play an important role in the variation of flavours. In the north whole cumin and garam masala are the main spices used and in the yeast the kathal is cooked with panch phoran . Here i have used the combinatuon of the northen and eastern spices to cook . It is even said that kathal is cooked a day before and served the next day. The more it rests the more flavour is imparted. So very interesting !!

Reena Andavarapu
Soya chaap gravy Soya chaap gravy

Soya chaap easily available in North India but not in West India ..homemade soya chap and the gravy taste same as north India..no more missing north Indian dishes tastes

Monika S Deorari
Paneer Tikka Paneer Tikka

#goldenapron#Post_17Paneer tikka is a popular veg starers or appetizer recipe which is very popular in india,basically this in dry version of paneer tikka which is served as party starters.

BHOOMIKA GUPTA
Goan special jackfruit pods bhaji without onion-garlic Goan special jackfruit pods bhaji without onion-garlic

#colouryellow#goldenappron#post_19https://youtu.be/jPdAYqkg6o0Today I am sharing with you a vegetable made with jackfruit pods and it's seeds and it is a totally onion-garlic free dish.This recipe is mostly prepared in Goa and Konkan region during the season of jackfruit.if you like my recipe please leave me a comment.

Manisha Khatavkar
Murgh Handi or Chicken Handi Murgh Handi or Chicken Handi

Nothing says desi more than fingers dripping with curry! Allow me to bless your kitchen with my murgh handi recipe which I have been grown enjoying this handi dish from my mom hand . In the most traditional sense, you call this Murgh Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Murgh Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels.Handi Murgh is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean, where it is usually referred to as curry (curried) chicken. So let’s head to the kitchen and cook together this super easy yet mouth watering Murgh Handi.

Sadaf Jabeen
Banana blossom or banana flower curry with coconut Banana blossom or banana flower curry with coconut

#greenvegIt is a very popular, authentic and tasty curry dish and purely veg curry in all over West Bengal as well as Yeast Bengal. It is very healthy and helpful for increasing iron in human body.

মধুমিতা সরকার মিশ্র
Kerala Style Spicy Chicken Curry Kerala Style Spicy Chicken Curry

Kerala, historically known as Keralam, is a state in South India on the Malabar coast.Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations.Food is traditionally served on a banana leaf and almost every dish has coconut(coconut milk ,Coconut oil,curry leaves ) and spices added for flavor, giving its cuisine a sharp pungency . keralite food is delicious , healthy (coz of health benefits of coconut, curry leaves etc).Today,I am happy to share one of our traditional chicken curry recipe I have learned from my Mom . I hope you all will like it :)

Soumi
Kheema methi instantly Kheema methi instantly

A very tasty and easy to cook curry goes well with every meal with chapati or rice either !!!In my old account AFRA @ WASEEM the last recipe I posted was khichdi do check that recipe this is the best combination curry with khichdi & some mint chatni or tomato chatni .

DROOLSOME MORSEL BY AFREEN WASEEM
Kadai Mushroom gravy Kadai Mushroom gravy

#GA4 #WEEK4 #GRAVYKadai Mushroom is a very popular, delicious, flavorful Indian style dish prepared with sautéed button mushrooms, onions, bell peppers (capsicum) in a spiced, tangy tomato sauce. The recipe comes together in 30 minutes and so delish with naan, roti and even with rice.

Swathi Emaya
Karela ki Sabzi Karela ki Sabzi

Karela (Bitter melon in english) is highly healthy vegetable. Quite helpful in managing Type 2 Diebetes.

ChefLuciano@lucianoretired
Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛 Chicken Yakhni Pulau / ইয়াখনি পোলাও (Indian traditional dish) 💛

#traditional"Yakhni Pulao" is a very popular North Indian Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow which is the capital of the state "Uttar Pradesh".It's famous in North India and other countries where it's cooked in different styles with many aromatic spices.The difference between biryani and Yakhni Pulao is that while Yakhni Pulao is made by cooking the meat in with warm aromatic spices in water till the meat is tender, then adding the rice in the meat broth along with meat which is then sealed and cooked over low heat till it's done.Whereas; Biryani, the rice is boiled or parboiled separately in spiced water and then leared with meat curry which is then sealed and cooked.Yakhni Pulao is not spicy like biryani. but very fragrant and delicious to eat. Let's cook . 😊

Bengali Spice 💚
Coconut Pineapple Iced "Slurry" (BUBUR AYA'AN) Coconut Pineapple Iced "Slurry" (BUBUR AYA'AN)

This slurry like sweet drink similar to Dawet --- drinks from Java, but there are slight differences in how to make it. If making dawet, the rice flour dough is cooked first then added to the other materials, while in the aya'an slurry, the is dough is added to the sauce while the raw then cooked. A variety of fruits can be added, such as dogan or young coconut, pineapple, jackfruit or other.Aya'an slurry is a typical cuisine from South Bengkulu district, and often served in a variety of custom events. Unfortunately there is still only a little bit of info that can be found on this dessert. It is more enjoyable with the addition of ice, feels fresh…

Dapoer-Indonesia @ us

More Recipes