Veg logon ka Chicken 😳 Kathal ki Sabji Recipe

Ingredients

• 500 g Young Green Jackfruit (cut into bite‑size pieces)
• 2 cups Water (for pressure cooking)
• 1 tsp Salt (for boiling only, omit from marination)
• 3 tbsp Vegetable Oil (for boiling fry and tempering)
• 1 cup Plain Yogurt (cracked or whisked, room temperature)
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Kashmiri Red Chili Powder (adds color, mild heat)
• 1 tsp Roasted Cumin Powder
• 1 medium Onion (roughly chopped)
• 4 pcs Garlic Cloves
• 1 inch Fresh Ginger (peeled)
• 1 pcs Green Chili (adjust to heat preference)
• 1 tbsp Whole Spices for Tempering (e.g., mustard seeds, cumin seeds, bay leaf, cloves, cinnamon stick)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1/2 tsp Salt (to finish) (adjust to taste)

Instructions

1. Prepare Jackfruit

   Cut the young jackfruit into small bite‑size pieces using a knife and cutting board.

   Time: PT10M

2. Boil Jackfruit

   Add the jackfruit pieces, 2 cups water and 1 tsp salt to the pressure cooker. Close the lid and cook on medium heat until you hear 2 whistles.

   Time: PT15M

   Temperature: Medium heat

3. Drain and Cool

   Release the pressure, open the cooker, drain any excess water and spread the jackfruit on a plate to cool completely (about 5 minutes).

   Time: PT5M

4. Light Fry

   Heat 1 tbsp oil in a pan over medium‑high heat and fry the boiled jackfruit for 1‑2 minutes until the edges turn slightly golden.

   Time: PT2M

   Temperature: Medium‑high heat

5. Cool Fried Jackfruit

   Transfer the fried jackfruit to a plate and let it cool for another 5 minutes before marinating.

   Time: PT5M

6. Marinate in Yogurt

   In a mixing bowl, combine the cooled jackfruit with 1 cup cracked yogurt, coriander powder, red chili powder, garam masala, Kashmiri red chili powder and roasted cumin powder. Mix thoroughly with clean hands and set aside for 30 minutes. Do NOT add salt at this stage.

   Time: PT30M

7. Prepare Onion‑Garlic‑Ginger Paste

   In a blender or mixer jar, blend the onion, garlic cloves, ginger piece and green chili into a smooth paste, adding a splash of water if needed.

   Time: PT5M

8. Temper Whole Spices

   Heat 2 tbsp oil in a kadhai over medium heat. Add the whole spices and fry for 30 seconds until they sizzle and become aromatic.

   Time: PT1M

   Temperature: Medium heat

9. Cook the Paste

   Add the onion‑garlic‑ginger paste to the hot oil. Fry, stirring continuously, until the mixture turns golden brown (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

10. Add Marinated Jackfruit

    Stir in the marinated jackfruit pieces. Sauté on medium heat for 5 minutes, allowing the yogurt to coat the pieces.

    Time: PT5M

    Temperature: Medium heat

11. Finish Cooking

    When oil begins to separate and rise to the surface, lower the flame and fry for another 3 minutes. Then add 1/2 tsp salt and chopped fresh coriander, mix well and cook for 2 more minutes.

    Time: PT5M

    Temperature: Low heat

12. Serve

    Transfer the hot jackfruit sabzi to a serving plate. Enjoy with roti, paratha or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g