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Kathal ki Sabji I चिकन मटन फेल है कटहल की इस सब्जी के आगे I Pankaj Bhadouria

Sharing today a kathal ki sabji that tastes better than any mutton or chicken!
But have you ever wondered why so many people compare Kathal ki Sabji to non veg.
I will tell you why. One big reason is the texture of raw jackfruit. It is quite fibrous and has a ‘fleshy’ base. Also jackfruit is neutral in taste and absorbs the flavours of all the spices very easily making it taste like similar. And then, of course, it’s structure! The large chunks of jackfruit look like meat pieces!
But makes today’s snks of jackfruit looksso unique is the way it has been treated and the masala has been cooked.
The onion gravy base is made of fried onions which gives it a brown colour and caramelized flavour too.
Do try out this Kathal ki Sabji at home and let me know how you liked it.


‪@EmamiHealthyTasty‬

Kathal ki Sabji
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 5-6

Ingredients:
FOR BOILING:
1 Kg Kathal
½ tsp Salt
½ tsp Haldi Powder
For marinarting:
1 cup yoghurt
2 Tbsp Ginger Garlic Paste
2 tbsp kashmiri red chili powder
4 slit green chilies
1 tbsp meat masala
½ cup brown onions
FOR Cooking:
1/2 Cup Mustard Oil
2 bay leaves
2 black cardamoms
4 cloves
4-5 green cardamoms
3 Onion
3 Tomatoes
1 tsp Jeera
1/2 tsp Haldi Powder
1 tbsp Kashmiri Red Chilli Powder
1 tbsp Coriander Powder
1 tsp garam masala powder
Salt to taste
1 tsp Kasuri Methi
3 Green Chillies
2 tbsp desi ghee

Method:
Cut the kathal into large chunks and boil with salt and turmeric powder till cookerd yet firm.
Fry sliced onions to brown.
Puree the tomatoes.
Make the marinade with all the ingredients mentioned and marinate the kathal pieces.
Heat the mustard oil. Add the whole spices and allow to splutter. Add half the slided onions and powdered spices, ½ cup water and cook till the onions soften. Add pureed tomatoes and cook till oil floats on top.
Add marinated kathal pieces and saute till all the moisture disappears. Now add 1 ½ cup hot water and bring to a boil. Cook for 5-6 minutes till the gravy is reduced. Add kasuri methi, ghee and garam masala on top and cover and allow to stand for 5 minutes. Serve.

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