Roganjoshi Kathal 65 | How to Make Kathal Roganjosh Ki Sabji
Spicy Masala Kathal Roganjosh 65
Ingredients
- 500 gm Raw Jackfruit / Katahal
- 5 tbsp Mustard Oil / Sarso tel
- As per taste Salt / Namak
- 1 Bayleaf / Tej patta
- 1 inch Cinnamon / Dalchini
- 1 Black cardamom / Badi elaechi
- 1 tsp Cumin / Zeera
- 3 Cloves / Loung
- 1 tsp Garlic paste / Lasan
- 1 tsp Ginger paste / Adrakh
- 4 Chillies / Mirch
- 3 Onion / Pyaz
- 2 Tomatoes / Tamatar
- 2 tbsp Curd / Dahi
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Turmeric / Haldi
- 1 tsp Coriander / Dhaniya powder
- 1/2 tsp Cumin / Zeera powder
- 1/2 tsp Garam masala
- 1 tsp dry Fenugreek leaves / Kasuri methi
Instructions
- Heat 3 tbsp Mustard Oil till smoked out.
- Fry Jackfruit pieces till crisp and golden, then strain out.
- Again heat 2 tbsp Oil till smoked out.
- Keeping heat low add Bayleaf, cumin seeds, cloves, cinnamon sticks and crushed black cardamom.
- Let the spices crackle on low for a minute and then add ginger- garlic paste.
- Sauté the paste along with spices for a minute on low and then add chopped onions to it.
- Saute onions continuously till golden brown in colour and then add spices - Kashmiri chilli powder,Turmeric,Coriander and Salt.
- Roast spices on low for a minute and then add chopped Tomatoes.Continue cooking till Tomatoes settle down
- Now add Curd and continue cooking on medium to high till tomatoes turn mushy.
- Drop 1 cup Water and slit green chillies.Let this masala to cook till Water dries.
- Now again add about 2 to 3 cups of water, fried jackfruit pieces, cumin powder and garam masala. Give it a light stir.
- Keep it covered and let it to cook over a low-medium heat for about 15 to 20 minutes or until the jackfruit pieces get tender