Jackfruit is one fruit or vegetable which is really tasty and can be cooked in many styles. If you want to prepare something nice for lunch or dinner then this low in calories recipe is what you need.

Kathal Masala Sabji Recipe Card

This jackfruit curry or dry sabji his filling, tasty and tatstes good with phulka or rice, however you like.

Total Time :
50 min
Preparation Time :
10 min
Cooking Time :
40 min
Servings :
4
Cooking Level :
Medium
Course:
Main Course
Calories:
150
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • 300 grams jackfruit or kathal
  • 3 potatoes
  • 2 sliced onions
  • 1/4 tsp hing
  • 1 bay leaf
  • 1/4 cup curd
  • 1 inch cinnamon stick
  • 1/2 cup tomato puree
  • 1 tbsp mustard oil
  • 2 black cardamoms
  • 4 chopped cloves garlic
  • 1 inch chopped ginger
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • Salt as per your taste
  • Coriander for garnishing

Instructions

Step 1
Grease your hands and knife with oil and now cut the jackfruit into pieces for your sabji.
Step 2
Keep the pieces in a bowl of water with some salt so that they do not turn brown.
Step 3
Now, in a bowl, add curd, red chilli powder, coriander powder, cumin powder, garam masala powder, tomato puree, turmeric powder. Pour some water and stir well.
Step 4
Take a pressure cooker, add the oil and once it is hot, add hing.
Step 5
Next, add chopped onions garlic, ginger and saute until the onions brown up.
Step 6
Now, add in the cinnamon and black cardamom and stir the spices with the onions.
Step 7
Now add the prepared curd masala in the cooker.
Step 8
Add the tomato puree, the kathal/raw jackfruit and aloo/potato to the masala, add salt as per taste and stir well to combine.
Step 9
Add 1 cup of water, and cook the sabji in the cooker with three whistles being enough.
Step 10
Once the pressure has released, add in the chopped coriander leaves and mix, check the salt and spices and adjust accordingly.
Step 11
Transfer to a serving bowl and serve hot.