Make Kathal Masala For Lunch

Have you ever eaten jackfruit? Jackfruit has many great health benefits like it cures skin problems and ulcers maintain blood pressure, good for diabetics, and is a good source of fibre. In India, it is consumed as a main course meal, and it is called kathal in Hindi. Fried kathal and kathal masala are widely prepared in India. So, let’s make the kathal masala today.

Kathal masala is a spicy sabzi prepared with jackfruit, spices, garam masala, ginger garlic paste, and onion. It can be served either on lunch or during dinner.

Follow this kathal masala recipe and cook jackfruit at home.

Per serving contains 331 kcal

• Carbohydrates: 74g
• Protein: 2g
• Fat: 26g

 

Ingredients

For special garam masala

• 2 nos black cardamom
• 5-6 nos green cardamom
• 1/4 no. nutmeg
• 1 no. mace
• 1 tsp cumin seeds
• 10-12 nos cloves
• 2 gm stone flower
• 1 tsp caraway seeds
• 1 tsp kebab cheeni
• A small pinch of salt
• 1-inch cinnamon
• 1 no. star anise

For ginger garlic paste

• 18-20 garlic cloves
• 3-inch ginger
• A small pinch of salt

For kathal masala

• 800 gm kathal (jackfruit), cubes
• 1/2 cup mustard oil
• 3-4 nos bay leaves
• 1/2 tsp asafoetida
• 1 medium onion, chopped + 1/2 kg onion, chopped
• salt to taste
• 18-20 nos garlic cloves
• prepared ginger garlic paste
• prepared special garam masala
• 1 tsp black peppercorns
• 3-4 broken red chillies
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• Hot water as required

Method

For Special Garam Masala

1. Take a mixer grinder jar, add all ingredients and grind it into a fine powder.
2. Transfer it into a bowl and keep it aside for further use.

For Ginger Garlic Paste

1. Coarsely crush the ginger, garlic and salt into a mortar and pestle.
2. Do not over crush it, and try not to make it like a paste.
3. Keep it aside till in use.

For Kathal Masala

1. Firstly, wash the kathal and soak it in water until in use.
2. Now, in a wok add mustard oil and heat on medium flame until smoke releases.
3. Then lower the heat and add bay leaves, asafoetida, and onion. Saute until golden brown.
4.  After that, add additional 1/2 kg onion, kathal cubes and salt. Mix and cook for 2-3 minutes on medium-high flame.
5. After 3 minutes, turn the flame medium. Cover and cook for 8-10 minutes and stir in intervals.
6. After 10 minutes, open the lid and add the prepared ginger garlic paste. Mix well and increase the flame to medium-high. Cook for 1-2 minutes.
7. Now turn the flame medium, cover and cook for 8-10 minutes. Stir in intervals.
8. After 8-10 minutes, add the prepared special garam masala, garlic cloves, black peppercorns, red chilli powder, coriander powder, and turmeric powder. Stir well.
9. Then, add 250-300 ml hot water and cook for 7-8 minutes on medium-high flame.
10. After that, cover and cook for 25-30 minutes on medium flame and stir in intervals.
11. After 25-30 minutes, open the lid and check the masala; if it is too dry, add hot water as required and stir well.
12. Then cook until the masala is darkened and oil is released.
13. Now add 300ml hot boiling water as required and bring it to a boil. Cook for 8-10 minutes.
14. Lastly, garnish it with chopped coriander leaves, mix well and cook for 1-2 minutes.
15. After 1-2 minutes, turn off the flame and serve hot kathal masala.

The kathal masala is ready to serve. Pair this delicious dish with roti and enjoy your meal.