Kathal ki Masaledar Sabji (+Video)
Kathal ki sabzi is a tasty Punjabi-style dish in which kathal is and after that prepared with abundant spices, onions, and tomatoes. It is vegan, gluten-free, complete of tastes, and surprisingly scrumptious.
What is Kathal/Jackfruit?
Kathal or jackfruit is a Southern indian fruit utilized both ripe and unripe in different cuisnies. It is likewise offered intenationally as canned or frozen in cooled secyion of the marketplaces.
Kathal ki Masaledar Sabji
There are many methods of cooking jackfruit as it is consumed both ripe and unripe as sweet or in tasty dishes. This kathal ki masaledar sabzi is the Punjabi variation with which we prepare it at our house. There are different dishes offered where Kathal is boiled prior to making the curry. Here in this Punjabi design, Kathal is fried and after that prepared with abundant spices, onions, and tomatoes. It is vegan, gluten-free, complete of tastes, and surprisingly scrumptious. Do attempt this sabzi with chapati, paratha, or as a side meal in lunch or supper and I make sure you will certainly like it.
Components required for Kathal ke Sabji
- Jackfruit: Fresh or canned jackfruit pieces cut into bite-size pieces.
- Onion: Very finely sliced white or red onions to make the base of the sabzi.
- Tomato: To stabilize tastes and include texture.
- Green Chilli: For that additional kick.
- Spices: Daily regular spices like turmeric, coriander, red chili, garam masala, and salt.
- Oil: For deep frying and to temper the sabzi.
How to make Kathal ki Sabji?
Action 1. Fry the Jackfruit- Heat oil in a pan and fry jackfruit cubes till golden color appears. Drain pipes on a paper towel and keep aside.
Action 2. Make masala base-Heat 2 tablespoon oil in a pan, include onions, and saute for 1 minute. Include all spices and salt and blend well. Now include sliced tomatoes and chilies, stir and cover with fried jackfruit cubes. Cover the cover and let it.
Prepare for 10-15 minutes. Open the cover and cook for 5 minutes till oil from the masala comes out. Get rid of from heat and garnish with sliced coriander. Serve hot with roti, rice or paratha.
Serving and Storage
Serve the kathal ki sabzi with ghee smeared chapati, paratha, naan bread, or rice. You can combine it with dal makhani, chole, and veg pulao as a side meal too.
Store the leftover sabji in the fridge in air-tight containers. This curry can stay fresh for 2-3 days in the refrigerator and up to a month in the freezer.
Pro Tips/ Frequently Asked Questions
Apply some oil on your hands before cutting the jackfruit. After peeling apply a layer of oil on the jackfruit as well. Now you can chop it into desired pieces very easily.
Store the uncooked jakfruit in a freezer-safe bag/container. It can stay well for a couple of months in the freezer. When you are ready to make it simply deep fry the jackfruit straight from the freezer.
Well yeah of course, If you don’t want to deep fry the jackfruit. Boil it for a while in the pressure cooker or for 15-20 minutes in a pan. Drain the excess water and use it to make the sabzi.
You can try making jackfruit biryani or pulao with it.
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Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Bharva Bhindiand the best one’s Aloo Baingan.
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Kathal ki sabzi is a delicious Punjabi style meal in which kathal is and then cooked with rich spices, onions, and tomatoes. It is vegan, gluten-free, full of flavors, and amazingly delicious
- 300 gm Kathal/jackfruit cut in cubes
- 3 medium onions chopped
- 3 tomatoes chopped
- 3-4 green chilli
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- salt to taste
- few coriander leaves chopped
- oil for frying
Heat oil in a pan and fry jackfruit cubes till golden color appears. Drain pipes on a paper towel and keep aside.
Heat 2 tbsp oil in a pan, add onions, and saute for 1 minute. Add all spices and salt and mix well.
Now add chopped tomatoes and chilies, stir and cover with fried jackfruit cubes. Cover the lid and let it
cook for 10-15 minutes.
Open the lid and cook for 5 minutes till oil from the masala comes out.
Remove from heat and garnish with chopped coriander.
Serve hot with roti, rice or paratha
Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Kathal ki Masaledar Sabzi and please do share your ideas and techniques with me.
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Jobber Wiki author Frank Long contributed to this report.