Shahi Kathal Korma (Shahi Raw Jackfruit Korma)

 

             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. 

Kathal (Jackfruit) Korma

     

          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.