Kathal Masala Curry Recipe | EASY JACKFRUIT Sabji |आसान कटहल मसाला करी बनाने का तरीका | Sanjyot Keer

Kathal Curry ✨ A super delicious curry made using raw jackfruit, with a rich, silky gravy and beautifully cooked kathal that absorbs all the flavours perfectly. I’ve shared all the tips to help you get the best texture and consistency at home. It tastes incredible with roti, paratha, or even rice, making it a truly comforting meal. Do give this recipe a try, the detailed written recipe is mentioned below. Happy Cooking! ❤️ Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 Happy shopping! 🛍️ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g Swiggy: https://www.swiggy.com/stores/instamart/item/5I2JAHGXDG Kathal Curry Prep Time: 15–20 minutes Cooking Time: 35–40 minutes Serving: 4–5 Ingredients: Pressure Cooking the Jackfruit RAW JACKFRUIT | कच्चा कटहल 350–400 GMS OIL | तेल 1 TSP SALT | नमक 1/2 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP HOT WATER | गरम पानी TO COVER Gravy Base MUSTARD OIL | सरसों का तेल 1–2 TBSP CUMIN SEEDS | जीरा ¼ TSP ONION | प्याज़ 3 MEDIUM SIZED GARLIC | लहसुन A HANDFUL GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. TOMATO | टमाटर 2 MEDIUM SIZED FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL SALT | नमक A LARGE PINCH HOT WATER | गरम पानी A SPLASH WATER | पानी AS REQUIRED (FOR BLENDING) Frying the Jackfruit OIL | तेल 3-4 TBSP Cooking the Curry CUMIN SEEDS | जीरा A PINCH CINNAMON | दालचीनी 1 INCH GREEN CARDAMOM | हरी इलायची 3 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. BAY LEAF | तेज पत्ता 1 NO. MACE | जावित्री 1/2 NO. SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP HOT WATER | गरम पानी AS REQUIRED Finish GARAM MASALA | गरम मसाला A PINCH ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर A PINCH LEMON JUICE | नींबू का रस OF 1/2 LEMON FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED) Method: Start by pressure cooking the jackfruit. Heat a pressure cooker on high flame and add oil. Once hot, add the cut jackfruit along with salt and turmeric powder. Stir on high flame for 1–2 minutes. Adding oil while cooking reduces the stickiness of the Kathal. Add hot water, cover, and cook on medium low flame for 1 whistle. Once done, switch off the flame and let the cooker depressurise naturally. By the time the jackfruit cooks, prepare the gravy base. Roughly cut the onion and tomatoes then, heat mustard oil in a pan on high flame until it begins to smoke. Add cumin seeds and let them crackle. Add the roughly sliced onions and cook on medium high flame, stirring, until they turn golden brown. It will take 7-8 minutes. Once the onions are well browned, add the garlic cloves, roughly cut ginger, green chillies, roughly cut tomatoes, coriander stems, and a large pinch of salt. Stir well and cook on high flame for 2–3 minutes until the tomatoes start to soften. Add a splash of hot water, cover, and cook on medium flame for 7–8 minutes until the tomatoes are completely mushy. Switch off the flame and let the mixture cool completely. Once cool, blend into a fine, smooth paste with a little water. Once the cooker has depressurised, open the lid, the jackfruit should be perfectly cooked through. Drain it and transfer to a bowl. For a better texture, heat oil in a kadhai on high flame and fry the jackfruit pieces in batches for 3–5 minutes until they turn light golden brown. Drain and set aside. In the same kadhai, remove a little excess oil if needed. Add cumin seeds, cinnamon, green cardamom, black cardamom, bay leaf, and mace and let them crackle. Add the prepared gravy paste along with salt, turmeric powder, Kashmiri red chilli powder, spicy red chilli powder, and coriander powder. Stir well and cook until the oil separates, this will take about 5–6 minutes. You will know it is ready when the masala stops sticking to the kadhai and the oil rises to the top. Add hot water to bring the curry to your desired consistency and mix well. Cover and cook for 5–6 minutes. Once you take off the lid, you will see a beautiful rogan on top. Add the fried jackfruit pieces, mix gently, and cook for 2–3 more minutes. Taste and adjust salt. Finish with a pinch of garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Mix well. Our delicious, home-style and velvety smooth Kathal Masala Curry is ready. #YFL #SanjyotKeer #KathalCurry Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro: 0:00 Pressure Cooking the Jackfruit: 1:30 Base Gravy: 4:06 Frying The Jackfruit: 7:43 Final Cooking: 8:48 Plating: 11:12 Outro: 12:45