Half an Hour to Cooking 5-Star Kathal masala dry curry
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To make an unforgettable Kathal masala dry curry, below are the components required:
- Prepare 500 gms of Kathal(jackfruit).
- You need 1 of Medium onion, finely chopped.
- Use 2 of Medium tomatoes (1 deshi and 1 apple tomato), chopped.
- Provide 1 of Green chilli, chopped.
- Use 1 tsp of Ginger, grated.
- Provide 1/2 tsp of Garlic, grated.
- Get 1 of Bay leaf.
- Use 1/3 tsp of Panch phoran.
- Provide 1 tsp of Coriander powder.
- You need 1/2 tsp of Cumin powder.
- Take 1/2 tsp of Kashmiri red chilli powder.
- Use 1/3 tsp of Turmeric powder.
- Get 1 piece each of Khada garam masala.
- Prepare 1/2 of Black cardamon.
- Use 2 of Small cardamom.
- Get 3 of Pepper corn.
- Provide 2 of Cloves.
- Get 2 tsp of Oil.
- Prepare 1 tsp of Ghee.
After readying the ingridients, next you are ready to prepare your tasty Kathal masala dry curry by following the procedures below:
- Cut the kathal to thin slices (julienne). Cook with turmeric and a little oil, in microwave oven till half cooked. In a wok heat the oil and ghee. Splutter the ponch phutan. Cook the garam masala in low heat till the aroma comes. Add onion and bay leaf and saute to get a translucent onion..
- Then add ginger, garlic, green chilli, tomatoes and salt. Mix well. Cover and cook in low heat till the tomatoes are soft and mushy and the are separated. Now add the half cooked kathal, coriander, cumin, red chilli powder 2 tbsp water. Mix well, cover and cook in low flame for 5 minutes..
- The curry is ready to serve. Garnish with coriander leaves..
- Notes:- Cooking in microwave oven saves time. Preparing masala in low flame takes time, but enhance the taste of recipe many fold..
The Jackfruit is a species that belongs to the Mulberry family (Moraceae), which is native to parts of South and Southeast Asia. Today I'm going to share my own prepared "Kathal Masala Curry", which is a famous Indian Curry and hope you all will like it. Why not try Hari Ghotra's delicious dry masalas? Indian food from your average curry house or take away often seems to be all the same Dry masala dishes are often a lot more intense in flavour as they contain less water, which dilutes the dish. Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant.
Recipe : Kathal masala dry curry
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step by step to make Kathal masala dry curry
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