Delicious Summer Kathal Ki Sabzi Recipe by Chef Kunal Kapur

If you’re looking to incorporate seasonal vegetables into your meals, Chef Kunal Kapur has a delightful recipe for kathal ki sabzi, shared on April 7.

This dish, made with raw jackfruit, serves as a popular vegan meat substitute in Indian cuisine. Describing it as a "slow-cooked, masaledaar sabzi that tastes like pure comfort," Kapur emphasizes its simple ingredients and familiar flavors.

The preparation time is around 45 minutes, and it serves four people. Here’s how to make it:

Ingredients for Kathal Ki Sabzi

For Kathal Preparation:

• 500 g kathal (jackfruit) chunks
• 2 litres chilled water
• 1 tsp salt
• 1 tsp turmeric

For Marination:

• 1 tsp salt
• ¾ tsp turmeric
• 1½ tsp garam masala
• 1 tbsp ginger-garlic paste
• ¼ cup mustard oil

For Masala:

• ⅓ cup mustard oil
• 2 dried red chillies
• 1 tsp carom seeds (ajwain)
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 chopped green chillies
• 1½ cups chopped onion
• ½ tsp turmeric
• 2 tsp red chilli powder

Method of Preparation

1. Prep the Kathal:

• Soak kathal chunks in chilled water with salt and turmeric to reduce stickiness and raw smell.

2. Marinate:

• Mix all marination ingredients in a bowl. Coat kathal well and let it marinate for 45 minutes to an hour.

3. Cook the Masala:

• Heat mustard oil until smoking; then cool slightly. Add dried red chillies and ajwain.
• Sauté chopped garlic, ginger, and green chillies until fragrant. Then add onions and cook until golden.

4. Add Spices:

• Add turmeric, red chilli powder, and other spices. Cook until oil separates.

5. Combine & Cook:

• Add marinated kathal, mix well, and cover. Cook on low-medium heat, stirring occasionally until kathal is tender and absorbs the masala.

6. Finish:

• Cook until the oil separates and the dish looks rich and coated. Serve hot with roti or rice.

Enjoy this comforting and flavorful kathal ki sabzi as part of your summer meal plan!