Kathal Palak Masala

Interactive experience

Products and recipes

An extraordinary raw jackfruit curry enriched with the goodness of spinach and fresh cream. Cooked in a robust masala it is exceptionally flavourful and best served with paranthe.

Ingredients

• 300 grams boiled raw jackfruit cubes
• 1½ cups blanched spinach puree
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon coriander powder
• ½ teaspoon chaat masala
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• Gravy
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 inch cinnamon
• 3-4 green cardamoms
• 4-5 black peppercorns
• 2 bay leaves
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chillies, finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• Salt to taste
• ½ teaspoon dried fenugreek leaves
• ¼ teaspoon chaat masala
• 2 tablespoons fresh cream + for garnish
• Paranthe to serve
• Method

Method

1. Take jackfruit cubes in a large bowl, add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder, chaat masala and ginger-garlic paste and mix well.
2. Heat oil in a non-stick pan. Add the jackfruit cubes and cook on high heat for 2-3 minutes. Flip and cook the other side for 1-2 minutes as well. Transfer into a bowl.
3. Heat ghee in the same pan, add cumin seeds, cinnamon, green cardamoms, black peppercorns and bay leaves, mix and saute till fragrant.
4. Add onion, mix well and saute till translucent.
5. Add ginger-garlic paste and green chillies, mix and saute for 1-2 minutes.
6. Add turmeric powder, coriander powder and ¼ teaspoon garam masala powder, mix well and saute for 1 minute.
7. Add spinach puree and salt and mix well. Add most of the cooked raw jackfruit and mix well.
8. Add ¾ cup water, mix and cook for 2-3 minutes.
9. Add dried fenugreek leaves, remaining garam masala powder and chaat masala and mix well. Add fresh cream and mix well.
10. Transfer into a serving bowl, garnish with remaining cooked raw jackfruit and fresh cream. Serve hot with paranthe.

Equipment

• Stanton Tri-Ply Stainless Steel | 24 cm Frying Pan — Buy