Kathal ki Sabji: Serve Creatively
This classic and nutritious dish has been loved for ages and is full of flavour and nutrition. There is a growing demand for innovative ways to serve this classic dish.
Ingredients
- 500 g kathal young and tender
- 1 inch cinnamon
- 2-3 cloves
- 5-6 black pepper
- 2-3 green chilies
- 3 medium-sized onions finally sliced
- 2 medium-sized tomatoes roughly chopped
- 3 medium-sized boiled potatoes
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 2 tsp meat masala powder
- Salt to taste
- 2 tbsp oil
- Fresh chopped coriander leaves, green chilli and sliced onion for garnish
Instructions
Get your Kathal ready to cook
- Before we begin cooking, we need to cut and clean the Kathal.
- Remove the seeds off the Kathal and cut it into small pieces.
- Soak the Kathal pieces in water for 4-5 minutes after washing them thoroughly.
- Strain the water and transfer the Kathal pieces to a pressure cooker.
- Add 1/2 tsp of salt (optional) and 3-4 cup of water to the pressure cooker and cook for 3-4 whistles or until the Kathal is properly boiled.
- Allow the cooker to release steam on its own, and then remove the cooker from stove.
- Drain the excess water and transfer the boiled Kathal to a large bowl. Set them aside.
How to cook Kathal ki Sabji
- Heat 2 tbsp of oil in a pan and add in cumin seeds and wait for it to splutter.
- Add in whole spices (black pepper, cloves, cinnamon, bayleaf and cardamom).
- Add dry red chilli and chopped & slit green chilies to the pan.
- Add the thinly chopped onions and Sauté until they turn translucent.
- Add 1 tbsp of ginger-garlic paste and sauté for another minute.
- Add 2 roughly chopped tomatoes and sauté for 2min, then immediately add salt to it to assist tomatoes getting cooked soon.
- Add all spices now to the pan. Mix well. Keep stirring occasionally until masalas/spices are cooked.
- Add the cooked Kathal to the pan and mix well with the masala.
- Add in boiled potatoes and mix well.
- Let it cook for another 5-10 minutes or until the Kathal is coated with the masala. Don't forget to stir periodically.
- Add water to the pan (roughly 1 cup) and mix well.
- Cover the pan and cook for 10-15 minutes or until the Sabji is cooked and the gravy has thickened.
- Garnish with fresh coriander leaves, sliced onions and green chilli. Serve hot with rice, naan or roti.