Kathal, also known as jackfruit, is a versatile vegetable that has become a favorite in many Indian kitchens. Known for its meat-like texture, Kathal is often used as a vegetarian substitute in curries and dry preparations. This simple, yet flavorful dish is commonly made in dhabas across India. In this article, we’ll show you how to make Kathal ki Sabji quickly in a pressure cooker, ensuring a delicious, restaurant-style experience right at home.
Ingredients:
- 500g raw Kathal (jackfruit), peeled and cut into pieces
- 2 tbsp oil (vegetable or mustard oil)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1-2 green chilies, slit
- 1-inch piece of ginger, grated
- 4-5 garlic cloves, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro (coriander) leaves for garnishing
- Water as required
Instructions:
1. Preparation of Kathal (Jackfruit):
- Start by cleaning the raw jackfruit. Peel the skin carefully and cut it into small, bite-sized pieces. You can remove the core if it’s too hard.
- To avoid sticky residue while cutting, rub some oil on your hands or use a cloth.
2. Cooking in the Pressure Cooker:
- Heat oil in the pressure cooker on medium heat.
- Add finely chopped onions and sauté them until golden brown. This forms the base of the curry, so make sure they caramelize well.
- Add the grated ginger, chopped garlic, and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Now, add chopped tomatoes and cook until they soften and release their juices.
3. Spices:
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the onions and tomatoes with the spices.
- Let the spices cook for 1-2 minutes until the oil starts separating from the masala. This ensures that the spices are well-cooked and the flavors are absorbed by the base.
4. Adding Kathal:
- Add the prepared Kathal pieces to the cooker and mix well with the masala. Cook for 2-3 minutes, allowing the flavors to combine.
- Add about 1 to 1.5 cups of water, depending on how much gravy you prefer. Stir well and close the lid of the pressure cooker.
5. Pressure Cooking:
- Cook for 3-4 whistles on medium heat. This ensures the Kathal is cooked perfectly and absorbs the flavors of the spices. If you like the jackfruit pieces softer, you can cook for an additional whistle or two.
- After the cooking time, let the pressure release naturally.
6. Final Touch:
- Open the lid of the cooker, and check the consistency of the gravy. If it’s too thick, you can add a little more water and let it simmer for a few minutes.
- Sprinkle garam masala over the sabji and mix well.
- Garnish with fresh coriander leaves.
Serving Suggestions:
Kathal ki Sabji is best served with hot roti, paratha, or steamed rice. It pairs wonderfully with a side of cooling raita to balance the spices.
Tips for a Dhaba-Style Kathal Ki Sabji:
- Tenderness of Kathal: Choose tender, raw jackfruit for the best results. If you use a very mature jackfruit, it might not cook as well.
- Spice Level: Adjust the spice levels according to your preference. Add more green chilies or red chili powder for extra heat.
- Cooking Method: If you don’t have a pressure cooker, you can cook the Kathal in a regular pan, but it will take longer to tenderize.
- Authentic Flavor: For an authentic dhaba taste, use mustard oil and allow the spices to cook slowly, releasing their full flavor.
Conclusion:
Kathal ki Sabji is a simple yet delicious dish that’s quick to make in a pressure cooker, saving you time without compromising on taste. Whether you’re looking to recreate the dhaba-style flavor at home or trying something new, this recipe will definitely impress your family and guests. With the jackfruit’s hearty texture and the aromatic spices, it’s a perfect dish for any occasion.
