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Kathal Ki Sabzi Recipe: A Delicious Vegetarian Delight

jackfruit jackfruit, green, big-52057.jpg — kathal

Are you looking for a mouth-watering vegetarian dish that is easy to make and satisfies your taste buds? Look no further than Kathal Ki Sabzi, a traditional Indian recipe that has been enjoyed for generations.

This hearty dish is made with tender jackfruit, which is cooked in a delicious blend of spices and served with steaming hot rice or naan bread.

we will explore the history of Kathal Ki Sabzi, the ingredients you need to make it, step-by-step instructions for preparation, and some tips and tricks to ensure that your dish turns out perfectly.

History of Kathal [jackfruit]

Kathal Ki Sabzi has its roots in India, where jackfruit is widely grown and consumed.

Jackfruit is a tropical fruit that is native to India and Southeast Asia, and it has been used in traditional cuisine for centuries.

The fruit is known for its meaty texture and versatility in dishes, making it a popular ingredient in vegetarian cooking.

Ingredients for Kathal ki Sabzi Recipe

[jackfruit]

Ingredients:

1kg jackfruit, cut into pieces
2 potatoes, cubed
2 bay leaves
2 dried red chilies
1 tsp cumin seeds
1/2 tsp turmeric powder

garam masala powder

Salt to taste
Coriander leaves for garnish
Oil for frying

For the Masala Paste:

2 to 3 onions, chopped
1 tomato, chopped
1 to 2-inch ginger
3 big garlic
2 green chilies
1 tsp cumin seeds,garam masala
1 tsp coriander powder
1 tsp fennel seeds[optional]

grind the spices together and make a fine paste

Instructions:

How to cut kathal

After cutting the kathal[ jackfruit], soak it in water for 5 minutes. This will help to separate the kathal flesh from the skin.

Peel off the skin of thekathal[ jackfruit] and cut it into small pieces. You can cut it in any shape you prefer. You need to cut and remove the hard, middle part of the kathal. It is not used in the curry.

Boil the kathal[ jackfruit] pieces in water until they are 1/4th cooked. Drain the water and set aside.

Cut the potatoes into cubes.

In a separate pan, fry the potato cubes in oil until they are golden brown. Remove and set aside.

In the same pan, heat more oil and add the bay leaves, dried red chilies, and cumin seeds. Fry until the cumin seeds start to splutter.

Add the masala paste and fry until the oil separates from the masala.

Add the jackfruit pieces, fried potatoes, turmeric powder, salt, and a little water. Mix well and let it cook for 15-20 minutes on medium to low heat, covered.