Kathal Korma is a vegetarian take on the classic Mughlai style Mutton / Chicken Korma. This spicy Green Jackfruit Curry is a great side dish with either rice or chapattis. It is a very easy recipe prepared in a pressure cooker. Just dump all the ingredients and in one whistle you have an amazing dish to be savored. This is a great party recipe apt for special occasions for vegetarian feasts. So check out the step by step pictorial recipe to prepare this lip smacking and aromatic royal dish.
- 2 cups kathal cubes
- 1 onion, sliced
- 1 tomato, chopped
- 1 tbsp. ginger-garlic paste
- handful of coriander & mint leaves, chopped
- 2 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1tbsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. cumin seeds
- 2 bay leaves
- 1" cinnamon
- 2-3 cardamoms
- 4-5 cloves
- 1/2 mace
- pinch of nutmeg powder
- 1/2 cup yoghurt
- 2 tbsp. oil in which the onion has been fried
- 1/2 - 3/4 cup hot water
- 1-2 tbsp. chopped coriander leaves, to garnish
Heat 2-3 tbsp. oil in a pan and fry the onion till golden in colour. Drain and keep aside.
In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. Keep aside the coriander leaves to garnish.
Combine everything well and pressure cook for one whistle. Allow it to cool down before opening the lid.
Give it a mix and simmer for 2-3 minutes. When done, switch off the flame and garnish with coriander leaves.
Serve hot with steamed rice, jeera rice or any flat Indian bread.
In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. (Keep aside the coriander leaves to garnish).
Combine everything well & pressure cook for one whistle. Allow it to cool down before opening the lid.
Give it a mix & simmer for 2-3 minutes. When done, switch off the flame & garnish with coriander leaves.
Serve hot with steamed rice, jeera rice or any flat Indian bread.
No comments:
Post a Comment