Step-by-Step Instructions

1. 1.Prepare Jackfruit for Boiling

   Take the raw jackfruit (kathal), peel its skin, and cut it into medium-sized pieces. Remember to apply oil to your hands and knife to prevent the sticky sap from adhering. Place the chopped jackfruit into a pressure cooker.

2. 2.Boil the Jackfruit

   Add approximately 2 glasses (500 ml) of water to the pressure cooker with the jackfruit. Close the lid and cook for one whistle. Once the whistle blows, turn off the gas and let the pressure release naturally. Set the boiled jackfruit aside.

3. 3.Prepare Onion Paste

   Chop the onions into smaller pieces and place them in a mixer grinder jar. Add a small amount of water and blend until you get a fine, smooth onion paste. Transfer this paste to a separate bowl.

4. 4.Prepare Tomato-Ginger-Garlic-Chili Paste

   In the same mixer grinder jar (no need to wash), add the ginger, garlic cloves, green chilies, and chopped tomatoes. Blend these ingredients into a fine paste. Transfer this paste to another separate bowl.

5. 5.Temper the Oil

   Place a pan on the stove and turn on the heat. Add about 3 tablespoons of cooking oil to the pan. Once the oil is hot, add the bay leaves, dried red chili, and cumin seeds. Let them splutter and release their aroma.

6. 6.Sauté Onion Paste

   Carefully add the prepared onion paste to the hot oil. Stir continuously and fry the onion paste until it turns golden brown. This usually takes a few minutes. Ensure it's well-fried for a good flavor base.

7. 7.Cook Tomato Paste and Peas

   Once the onion paste is golden, add the tomato-ginger-garlic-chili paste to the pan. Mix well. Add 1 teaspoon of salt (or to taste). Cover the pan and cook the paste on medium heat, stirring occasionally, until the oil separates and the paste thickens. This will take about 10 minutes. Then, add the 1/2 cup of peas, mix well, and continue to cook for another 10 minutes, stirring occasionally.

8. 8.Add Dry Spices

   After the peas and paste have cooked, add the dry spices: 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, and 1 teaspoon Kashmiri chili powder. Mix all the spices thoroughly with the gravy and cook for about 2 minutes until the raw smell of the spices disappears.

9. 9.Combine Jackfruit with Gravy

   Add the boiled jackfruit pieces to the pan with the cooked masala. Mix the jackfruit well with the gravy, ensuring all pieces are coated. Cook for about 3-4 minutes to allow the jackfruit to absorb the flavors of the spices.

10. 10.Simmer the Curry

    Pour 1 glass (approx. 250 ml) of water into the pan to create the desired gravy consistency. Mix everything well. Cover the pan with a lid and let the curry simmer for 2 minutes on low heat. This allows all the flavors to meld together.

11. 11.Garnish and Serve

    Once the curry has simmered for 2 minutes, turn off the heat. Garnish generously with freshly chopped coriander leaves. Your delicious Jackfruit (Kathal) Sabzi is now ready to be served hot with rice or roti.