Kathal Masala Recipe

Kathal Masala is a robust and flavorful North Indian curry made from tender pieces of jackfruit kathal cooked in a rich, spiced onion-tomato gravy. Known for its meaty texture, the jackfruit absorbs the aromatic blend of cumin, coriander, turmeric, and garam masala, creating a hearty and satisfying vegetarian dish. Often enjoyed with roti, naan, or steamed rice, Kathal Masala is a popular choice for both everyday meals and special occasions, offering a delicious and nutritious plant-based alternative

Ingredients

2 NOS black cardamom

5-6 NOS green cardamom

1/4 NO nutmeg

1 NO mace

1 Tablespoon cumin seeds

1 Tablespoon caraway seeds

1 Tablespoon kebab cheeni

10-12 NOS laung

2 gm stone flower

1 Inch cinnamon

1 NO star anise

A small pinch salt

For Making The Kathal Masala

800 gm jackfruit

1/2 Cup mustard oil

3-4 NOS bay leaves

1/2 Tablespoon hing

1 Medium size chopped onions

Salt to taste

Fresh ginger garlic paste

18-20 Garlic cloves

3 Inch ginger

small pinch salt

Special garam masala

10-12 NOS garlic cloves (with skin)

1 Tablespoon whole black peppercorns

3-4 broken red chilies

1 Tablespoon Kashmiri red chili powder

1 Tablespoon coriander powder

1/2 Tablespoon turmeric powder

As needed hot water

Step:1

For special garam masala , add all the ingredients of special garam masala , in a grinding jar and grind to a fine powder , store it in an airtight container and use accordingly

Step:2

For making kathal , start by first greasing your hands and knife well with oil , further cut the kathal , by trimming off the head and the skin and further cut in cubes . Wash it thoroughly with fresh water and keep it submerged in water until used later

Step:3

Set a wok on medium heat , add mustard oil and heat until the smoke releases , lower the flame and add bay leaves , hing and 1 medium size onion , cook until the onions are golden brown in colour

Step:4

Further add additional 1/2 kg onion , jackfruit that’s cut into cubes and salt to taste , mix and cook initially on medium high flame for 2-3 minutes , further low down the heat to medium heat and cover and cook for 8-10 minutes , make sure to stir in intervals

Step:5

As the cooking process is going on , crush the garlic and ginger along with salt , in a mortar pestle , crush them coarsely , try not to make like a paste

Step:6

After covering and cooking for 10 minutes , and the onions have their colour m open the lid and add the freshly crushed ginger and garlic , mix well and increase the flame to medium high heat , cook for 1-2 minutes , further lower the heat to medium heat and cover and cook for 8-10 minutes , make sure to stir in intervals

Step:7

After cooking for 8-10 minutes , add the special freshly grinded garam masala along with it , add garlic cloves , black peppercorns , red chili powder , coriander powder and turmeric powder stir well

Step:8

Further add 250-300 ml hot water and cook on medium high flame for 7-8 minutes . Low down the heat and cover and cook for 25-30 minutes on medium flame while stirring in regular intervals

Step:9

Add hot water as needed if the masala gets too dry , stir well and cook until the masala has darkened and the oil is released . Further add additional hot boiling water as needed , to adjust the consistency of the gravy , I’ve added 300 ml hot water , and bring to a boil further cook for 8-10 minutes

Step:10

Check for the seasoning and adjust accordingly . Finish with freshly chopped coriander , mix well and cook for 1-2 minutes , kathal masala is ready serve hot with roti or paratha or any Indian bread your choice

Kathal Masala Recipe