Скачать или смотреть Aloo kathal ki sabji aur veg pulao recipe | आलू कटहल की सब्जी | वेज पुलाव रेसिपी

Aloo kathal ki sabji aur veg pulao recipe | आलू कटहल की सब्जी | वेज पुलाव रेसिपी

Ingredients
For aloo kathal gravy
Oil
Jeera
Jackfruit
Aloo
Salt
Turmeric powder
Red chilli powder

Garam masala
Dry red chilli
Garam masala
Hing
Jeera
Onion
Kasuri methi
Salt
Green chilli
Turmeric powder
Kashmiri Lal
Dhaniya powder
Meat masala
Ginger garlic paste
Water
Ghee

For veg pulao
Ghee
Bay leaves
Cumin seeds
Chopped carrot, capsicum and green chilli
Kasuri methi
Basmati rice
Water
Salt
Sugar
Meat masala
Coriander leaves


Hello everyone! Welcome back to The Indian Aroma. Today, I’ll be sharing a unique recipe for jackfruit, often referred to as the "vegetarian meat" due to its texture. I made a delicious Jackfruit and Potato Curry, which I served with vegetable pulao, poori, and salad—and trust me, you’ll love it!

To start with, I cut the jackfruit, onions, and potatoes. Jackfruit has a fibrous texture, so while cutting it, you’ll need to be patient and careful. First, I heated some oil in a pan and added cumin seeds, followed by the jackfruit. It's important to fry the jackfruit separately, as the potatoes will be added later. Once the jackfruit is well fried, I added the potatoes and mixed them together for a while. After that, I seasoned it with salt, turmeric, and red chili powder, giving it a good mix.

Meanwhile, in a separate pressure cooker, I heated oil and added cumin seeds, dried red chilies, bay leaves, garam masala, and a pinch of asafoetida. Then, I added onions and kasuri methi, frying everything together with salt and green chilies. Stir occasionally to ensure even cooking. Once the onions turned golden brown, I added turmeric, coriander powder, red chili powder, meat masala, and ginger-garlic paste, followed by a splash of water to prevent the spices from burning. I also added some ghee for richness.

At the same time, I kept an eye on the jackfruit and potatoes, frying them on a medium flame for about 10 minutes. Once done, I transferred them to the pressure cooker and mixed them thoroughly with the masala. I added 3 glasses of water, as I wanted a thick gravy, but you can adjust the water depending on your preference. Since the jackfruit pieces were small, I cooked them for 3 whistles—typically, at least 3 are needed for jackfruit.

For the pulao, I used another pressure cooker. In ghee, I added cumin seeds, garam masala, and some chopped vegetables like carrots, capsicum, and green chilies to add color. I also added a bit of kasuri methi for flavor. I kept the pulao simple because I wanted the curry to stand out. After that, I mixed in the basmati rice and combined everything well. I added 4 glasses of water for 2 cups of rice, a pinch of sugar to enhance the flavor, and some meat masala, giving it one last stir before cooking it for just one whistle.

After 3 whistles, the jackfruit curry was done, and the pulao was ready after one whistle. I garnished both with fresh coriander, and the result was amazing! The pulao turned out fragrant and had a beautiful texture, while the jackfruit curry was rich and flavorful. Though the Jackfruit and Potato Curry may seem a bit more complex due to the number of ingredients and time it takes, the final taste—especially when paired with poori or pulao—is absolutely worth it.

So if you haven’t tried this recipe yet, give it a go, and let me know how it turns out! If you enjoyed the video, please like, share, and subscribe!

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