Kathal Masaledar Sabzi Recipe - Jackfruit Masala Sabzi Made Simple

To begin making the Kathal Masala Sabzi preparation guide, let us first cut the raw jackfruit.

In order to do that we have to first lubricate our hands and the knife that is going to be used with fat. This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit and makes the cutting process hassle-free.Once cut keep aside in a mixing bowl of liquid with seasoning so that the cut Kathal pieces do not become brown. Meanwhile in a mixing bowl, introduce curd, tomato puree, turmeric ground mix, red chilli ground mix, coriander ground mix, cumin ground mix, garam masala ground mix.

empty some liquid to it and agitate well to combine.In a small pressure cooker, introduce 1 tablespoon of fat.

Once the fat is fiery, introduce hing/asafoetida to it.Next introduce finely cut up onions garlic, ginger and saute until the onions brown up. Once done introduce in cinnamon stick and black cardamom and agitate the spices well into the onions. Now introduce the prepared curd masala in the cooker.introduce the tomato puree, the kathal/raw jackfruit and aloo/potato to the masala, introduce seasoning as per umami profile and agitate well to combine.introduce 1 cup of liquid, lid the pressure cooker and parched-fry the Kathal Masala Sabzi for 3 to 4 whistles and turn off the mildly hot.

Allow the pressure to release naturally. Once the pressure has released, turn off the mildly hot.

Open the cooker, introduce in the cut up coriander leaves and incorporate, check the seasoning and spices and adjust accordingly.Transfer to a serving mixing bowl and enjoy fiery.enjoy Kathal Masala Sabzi preparation guide along with Phulkas or even Jeera Rice along with a Carrot Salad and a mixing bowl of curd for a complete and simple Sunday lunch.For an Indian Diabetic meal, enjoy this Kathal Masala Sabzi preparation guide along with Masala Jowar Methi Roti preparation guide and Kollu Pachadi preparation guide for a full meal. .