wellhealthorganic.com Kathal Ki Sabji: This kathal ki sabzi cooked in a pressure cooker is both simple and delicious. It’s packed with flavor and has a wonderful meaty texture from the cooked jackfruit. Kathal, the Hindi name for raw unripe jackfruit, is the star ingredient of this recipe.
Kathal Ki Sabji
Easy Pressure Cooker Kathal Ki Sabzi
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: North Indian
- Course: Main Course
- Diet: Vegetarian
- Difficulty: Moderate
Also Read: Ragi Mudde
Ingredients:
- For Green Masala Paste:
- ¼ cup coriander leaves
- 2 tablespoons mint leaves
- 1 inch ginger
- 6 to 7 medium garlic cloves
- 1 to 2 green chillies – chopped
- 2 to 3 tablespoons water for grinding
Other Ingredients:
- 2 tablespoons oil
- 1 teaspoon shahi jeera or cumin seeds
- 1 inch cinnamon
- 4 cloves
- 1 tejpatta
- 3 green cardamoms
- 1 star anise (chakriphool)
- 4 to 5 black peppers
- 1 medium onion
- 1 medium tomato – chopped or ⅓ cup chopped tomatoes
- ¼ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
- ½ teaspoon kashmiri red chilly powder
- 1 teaspoon Coriander Powder
- ¼ cup Curd – beaten
- 3 cups chopped kathal (unripe raw jackfruit)
- ½ cup water
- Salt as required
- ½ teaspoon kasuri methi (dry fenugreek leaves, crushed)
- 1 to 2 tablespoons chopped coriander leaves
Instructions:
Preparation:
- Apply oil to your palms, knife, and chopping board.
- Rinse and peel the jackfruit. Then chop it into pieces. If you buy pre-chopped jackfruit, rinse it before use. Soak the chopped jackfruit in water.
- You can save the seeds for other dishes like sambar or stir-fries. If using, boil or steam them before adding.
Making Green Masala Paste:
- Blend coriander leaves, mint leaves, ginger, garlic, and green chilies with water to make a smooth paste.
Also Read: Soya Chunks Recipe
Making Kathal Ki Sabzi:
- Heat oil in a pressure cooker.
- Add cumin seeds, cinnamon, cloves, tejpatta, cardamoms, star anise, and black peppers. Let them splutter and become aromatic.
- Add finely chopped onions. Sauté till golden.
- Add the green masala paste and sauté for 2-3 minutes.
- Add chopped tomatoes, turmeric powder, garam masala, kashmiri red chilly powder, and coriander powder. Sauté till tomatoes soften.
- Beat the curd and add it to the cooker. Stir quickly.
- Sauté till oil separates.
- Add chopped jackfruit and sauté for a minute.
- Add water and salt. Pressure cook for 3-4 whistles on medium flame.
- After the pressure is released, open the cooker.
- If there’s excess water, cook without the lid till it evaporates.
- Crush kasuri methi and add it along with chopped coriander leaves.
- Serve hot with chapatis or parathas.