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Kathal dry sabzi
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Moderately healthy

Kathal dry sabzi

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Time to cook

50 minutes

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Difficulty

Easy

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Serves

2

A delicious North Indian dish made with jackfruit (kathal), cooked in a blend of aromatic spices, onions, tomatoes, and herbs, resulting in a savory and flavorful dry curry that is perfect as a vegetarian main course or side dish.

A delicious North Indian dish made with jackfruit (kathal), cooked in a blend of aromatic spices, onions, tomatoes, and herbs, resulting in a savory and flavorful dry curry that is perfect as a vegetarian main course or side dish.

Ingredients

Jackfruit

1.5 cup

Vegetable Oil

0.75 tbsp

Vegetable Oil

0.75 tbsp

Fenugreek Seeds

0.25 tsp

Coriander Seeds

0.25 tsp

Cumin Seeds

0.5 tsp

Black Pepper

3 peppercorns

Cloves

2 Clove

Cinnamon

0.5 inch

Cardamom

2 Pod

Poppy Seeds

0.25 tsp

Sesame Seeds

0.75 tsp

Dried Red Chili Pepper

3 chilli

Fresh Coconut

0.25 cup

Water

2 tbsp

Vegetable Oil

0.75 tbsp

Curry Leaves

3 leaf

Onion Raw

0.25 cup

Ginger Garlic Paste

1 tsp

Tomatoes

2 tbsp

Red Chilli Powder

0.25 tsp

Salt

1 pinch

Water

2 tbsp

Coriander Leaves

0.5 tbsp

Step-by-step instructions to cook

Cooking

1

Heat oil to deep-fry jackfruit.

2

Drain the fried jackfruit on an absorbent paper, sprinkle salt over it, and keep aside.

3

Heat oil in a deep non-stick pan, add the mentioned spices and sauté on a medium flame for 4 minutes.

4

Cool slightly and blend in a mixer using water till smooth. Keep aside.

5

To make kathal dry sabzi, heat oil in a deep non-stick pan, add curry leaves, onion, ginger-garlic paste and sauté on a medium flame for 4 minutes.

6

Add tomatoes, prepared masala, chili powder, water, salt and mix well, cook on medium flame for 5 minutes while stirring occasionally.

7

Add the fried jackfruit, mix well and cook on a medium flame for 2 minutes while stirring occasionally and garnish with coriander.

Nutrition information

(per serving)

Carbs

Carbs

15.7

Proteins

Proteins

1.8

Fats

Fats

8.9

Fiber

Fiber

2.6

141

kcal

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