Aloo Kathal Tarkari (Jackfruit and potato curry) recipe
ingredients
300 g (11 oz) Jackfruit (kathal), diced
150 g (5 oz)Potatoes, diced
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
60 g (2 oz) Tomatoes, chopped
Salt to taste
1 1/2 cups (375 ml) 12 fl oz Water
150 g (5 oz)Potatoes, diced
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
60 g (2 oz) Tomatoes, chopped
Salt to taste
1 1/2 cups (375 ml) 12 fl oz Water
method
1. Heat the oil in a wok (kadhai); add the Jackfruit and potatoes; saute for 10-12 minutes and keep aside.
2. In the same oil, add onions, ginger-garlic paste, and the dry spices. Saute for 5 minutes.
3. Add tomatoes and cook till the oil separates from the sides of the wok.
4. Add Jackfruit, potatoes, salt, and water. Cook till the vegetables are tender.
2. In the same oil, add onions, ginger-garlic paste, and the dry spices. Saute for 5 minutes.
3. Add tomatoes and cook till the oil separates from the sides of the wok.
4. Add Jackfruit, potatoes, salt, and water. Cook till the vegetables are tender.
serving amount
serves: 2 - 4
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more information
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