How to make Panasa Katha Kasa – Kathal Ki Sabzi

Posted on Sep 27 2018 - 1:32pm by kumar
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Serves: 4 People

    Ingredients to make Panasa Katha Kasa – Kathal Ki Sabzi :

  • Potato – 1, boiled, peeled and cubed
  • Tender Raw jack fruit – Half or 400 grams
  • Tomatoes – 2
  • Ginger Garlic Paste – 1 tbsp
  • Coriander powder – 1 teaspoon
  • Turmeric powder – a pinch
  • Bay Leaf – 1
  • Cinnamon stick-1 inch
  • Panch phutan – 1/2 teaspoon
  • Chopped Coriander leaves- 1 tsp
  • Mustard oil – 2 tablespoons
  • Dry red chili – 2
  • Green Cardamom – 2
  • Salt – to taste
  • Kashmiri Red chili powder – 1 tsp
  • Garam Masala – 1/2 teaspoon
  • Onions – 2

    How to make Panasa Katha Kasa – Kathal Ki Sabzi :

  • Take out the skin of the kathal/Panasa/Jackfruit first. For this, you need to oil your hands and the knife as well.
  • The fruit exudes a milky gum-like substance which does not leave your hands easily.
  • I wore the kitchen gloves as an extra precaution and applied oil to the gloves itself.
  • Keep a small bowl of oil at your side and keep dipping you fingers in to it from time to time as you cut the Jack fruit.
  • Cut the Jack fruit into 1 inch cubes. Discard the hard middle section of the Jack fruit as it does not cook.
  • First boil the jackfruit and the potatoes with salt and turmeric till tender. Drain the water and keep it aside.
  • In a pressure cooker, heat mustard oil to smoking point.
  • Add panch phutan, bay leaves, cinnamon, green cardamom and dry red chilies in that order.
  • As soon as the dry red chilies turn color, add chopped onions.
  • Cook on low flame till the onions turn translucent.
  • Add the ginger garlic paste and cook till the raw smell of the paste goes away.
  • Add chopped tomatoes and cook for 1 to 2 minutes.
  • Now add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt.
  • Stir well and cook till oil leaves the sides of the pan.
  • Then add jack fruit cubes and boiled potato cubes.
  • Cook on low flame, till the jack fruit has absorbed the spices.
  • Add the garam masala and and 1/2 cup of water,
  • Cover the lid of the pressure cooker and cook till the cooker lets out a whistle. Turn off the heat.
  • Allow the pressure from the cooker to release naturally.
  • Unlock and garnish with chopped coriander and serve hot with Rotis, Naan or Paratha.
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