Kathal Aloo ki Sabji - Raw Jackfruit Potato Curry Recipe

Kathal Aloo ki sabji is a delicious curry made with kathal or raw jack fruit. kathal aloo ki sabji goes really well along with plain rice, pulao, roti, puri, paratha or naan.

Course Side Dish

Cuisine Indian

Keyword kathal aloo ki sabji

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 382kcal

Author Puja

Ingredients

400 gm Raw jackfruit/kathal Cleaned, washed, chopped and boiled
2 nos Potato boiled, peeled and cubed
4 nos Onion thinly sliced
4 nos Tomato thinly sliced
2 tbsp Ginger-Garlic Paste
Ginger little, thinly sliced, for tempering
4 nos Green Chili slit in between
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1/2 tsp Turmeric Powder
Red Chili Powder to taste
Kashmiri Lal Mirch Powder to taste, optional
1 tsp Chicken Masala Powder optional
Salt to taste
3-4 nos Bay Leaf
3-4 Dry Red Chilli
1 tsp Panch Phoron/Cumin Seeds
2 nos Black Cardamom
2 nos Green Cardamom
2 inch Cinamom Stick
6 tbsp Mustard Oil 4 tbsp to fry jackfruit and potato, 2 tbsp to fry masala
2 tbsp Pure Desi Ghee for tempering

Instructions

Boil rawjackfruit pieces in a pressure cooker till tender. Heat 4 tbsp oil in a pan/Kadahi and fry Kathal pieces and keep it aside.
In the same pan fry potato till golden brown and set aside.
Again in the same pan heat another 2 tbsp oil.
Add panch phoran or cumin seeds.
Once the panch phoran starts spluttering add green cardamom, black cardamom cinnamon stick, bay leaf and whole dry red chilli.
Now add onion, salt and turmeric and fry till golden brown.
Add ginger-garlic paste and fry till the raw smell goes.
Now add coriander powder, cumin powder and garam masala powder, chicken masala powder, red chilli powder and kashmiri lal mirch powder.
Add little water, give it a nice stir and fry until the raw smell of masala goes off.
Add tomato and mix well.
Cover the pan and cook on a low flame stirring in between.
Cook until the masala mixture becomes mushy.
Add kathal and aloo, stir well.
Fry for another 3-4 minutes.
Add water as per the required consistency and let it boil.
Turn off the gas.
Now in a small pan heat ghee.
Add gingeg, thinly sliced and crushed kashmiri lal mirch powder.
Fry for few seconds and add this tempering to the curry.
Add coriander leaves and mix well.
Serve hot with plain rice, roti, paratha or puri.

Notes

While cutting jack fruit rub some cooking oil on hands and knife to prevent sticking.
It is better to make this sabzi in mustard oil to enhance its flavor.

Nutrition