How to make Kathal Kofta Curry- Sk Khazana -
Raw kathal makes an excellent substitute for mutton and this dish is specially for the vegetarians
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw jackfruit (कच्चा कट्ठल), Potato (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kathal Kofta Curry- Sk Khazana checkout Jackfruit Kerala Curry, Kerala Jackfruit Curry. You can also find more Main Course Vegetarian recipes like Spinach Soy Granules Palak Mudda Bhaji Spicy Baby Brinjals And Potatoes With Dill Suran ki Sabzi
Kathal Kofta Curry- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kathal Kofta Curry- Sk Khazana Recipe
Raw jackfruit (kathal), cut into 1 inch pieces and boiled 300 grams
Potato boiled and peeled 1 large
Ginger finely chopped 1/2 inch
Green chillies chopped 1-2
Garam masala powder 1 teaspoon
Salt to taste
Raisins 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Gram flour (besan) 2 tablespoons
Lemon 1/2
Oil for deep-frying
For the curry
Oil 2 tablespoons
Onion finely chopped 1 large
Ginger-garlic paste 1 tablespoons
Fresh tomato puree 2 cups
Salt to taste
Paneer masala 2 tablespoons
Yogurt 1/4 cup
Dried fenugreek leaves (kasoori methi) powder 1/4 teaspoon
Fresh cream 1 1/2 tablespoons + for drizzling
Micro greens for garnish
Method
Step 1
To make kofte heat sufficient oil in a kadai. Take jackfruit in a large bowl, mash and add the potato. Add ginger, green chillies, garam masala powder, salt, raisins, coriander leaves and besan. Squeeze the juice of ½ lemon into the bowl and mix everything well. Take small equal portions of the mixture and shape each into a ball. .Slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper and set aside.
Step 2
To make the gravy, heat oil in a deep pan. Add onion, mix well and sautetill golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add fresh tomato puree and mix well. Saute till oil separates.
Step 3
Add salt and Paneer Masala and mix well. Add yogurt, mix well and sauté for 1-2 minutes.
Step 4
Add 1 cup water and mix. Cover and cook for 5-7 minutes.
Step 5
Add the fried koftas and mix. Add kasuri methi powder and fresh cream and mix. Take the pan off the heat.
Step 6
Transfer into a serving plate, drizzle fresh cream generously and garnish with micro greens. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
