Raw Jackfruit is a common and a favorite summer vegetable. It is cooked in various ways. Today I bring to you Shahi Kathal Korma, a seasonal veggie delight cooked in a Royal Mughlai style.
The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Kathal lovers like me will surely love this awesome and delicious dish.
You can relish with either rice or any Indian bread. I personally prefer having it with hot steamed rice. So check out the step by step pictorial recipe to prepare it.
Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians.
This humble vegetable has not much found its way to the dinner table. However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked.
- 1/2 kg. Kathal / Raw Jackfruit, cubed
- 1/4 cup cashew nuts
- 1/4 cup sesame seeds
- 1/2 cup yoghurt
- 3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamom
- 1 tsp. cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 1 tsp. ginger-garlic paste
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander leaves, chopped
In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside.
Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with sesame seeds and yoghurt into a smooth paste. Keep aside.
Heat 1 tbsp. oil in a pan and sauté the kathal till light brown. Keep aside.
Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Then add the spice paste and sauté till the oil separates. Add the fried kathal and salt to taste. Give it a nice mix so that they are well coated with the spices.
Add 1 cup water and cook, covered till they are tender. Now add the cashew paste and continue to simmer, covered for 4-5 minutes or till the oil separates.
When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.
In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water & keep aside.
Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with sesame seeds & yoghurt into a smooth paste. Keep aside.
Heat 1 tbsp. oil in a pan & sauté the kathal till light brown. Keep aside.
Add remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.
Add the spice paste & sauté till the oil separates.
Add the fried kathal & salt to taste. Give it a nice mix so that they are well coated with the spices.
Add 1 cup water & cook, covered till they are tender.
Add the cashew paste & simmer, covered, for 4-5 minutes or till the oil separates.
When done, garnish with coriander leaves.
Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread.
No comments:
Post a Comment