Stuffed Kathal

Name: Stuffed Kathal
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Indian
Ingredients: 250 g Jackfruit (250 grams Jackfruit Raw (Kathal)); 0 tsp Mustard Oil (Mustard oil for frying + 1 teaspoon Mustard oil); 4 pieces Yellow Onion (3 Onions + 1 Onion finely chopped); 2 pieces Tomato (2 Tomatoes boiled and pureed); 5 cloves Garlic (5 cloves Garlic); ½ piece Ginger (1/2 inch Ginger); 1 tbsp Garam Masala (1 tablespoon Garam masala powder); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 4 pieces Cloves (4 Cloves (Laung)); 1 tbsp Kashmiri Red Chili Powder (1 tablespoon Kashmiri Red Chilli Powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 2 tbsp Yogurt (2 tablespoon Curd (Dahi / Yogurt)); 0 pieces Table Salt (Salt to taste + Salt to taste); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Garlic Butter (1 teaspoon Garlic Butter); 50 g Paneer (50 grams Paneer (Homemade Cottage Cheese) finely chopped); 0 pieces Black Pepper (Black pepper powder to taste); ½ cup Mozzarella Cheese (1/2 cup Mozzarella cheese grated)

A stuffed raw jackfruit (kathal) dish from Indian cuisine, featuring a spiced paneer-onion filling and a rich tomato-based gravy, baked with melted mozzarella cheese.

60 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Jackfruit250 g · 250 grams Jackfruit Raw (Kathal)
Mustard Oil0 tsp · Mustard oil for frying + 1 teaspoon Mustard oil
Yellow Onion4 pieces · 3 Onions + 1 Onion finely chopped
Tomato2 pieces · 2 Tomatoes boiled and pureed
Garlic5 cloves · 5 cloves Garlic
Ginger½ piece · 1/2 inch Ginger
Garam Masala1 tbsp · 1 tablespoon Garam masala powder
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cloves4 pieces · 4 Cloves (Laung)
Kashmiri Red Chili Powder1 tbsp · 1 tablespoon Kashmiri Red Chilli Powder
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Yogurt2 tbsp · 2 tablespoon Curd (Dahi / Yogurt)
Table Salt0 pieces · Salt to taste + Salt to taste
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Garlic Butter1 tsp · 1 teaspoon Garlic Butter
Paneer50 g · 50 grams Paneer (Homemade Cottage Cheese) finely chopped
Black Pepper0 pieces · Black pepper powder to taste
Mozzarella Cheese½ cup · 1/2 cup Mozzarella cheese grated

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Steps

1To begin making the Stuffed Kathal, let us first cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.
2This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
3Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.
4Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.
5Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.
6Allow the pressure to release naturally. Drain any water from the jackfruit and set aside.
7Heat mustard oil in a pan on medium heat, shallow fry until crisp. This will take about 5-7 minutes. Drain on an absorbent paper and set aside.
8In a pan, heat garlic butter on low heat, add fennel seeds and allow it to sizzle, next add the onions and fry till soft, for about 3 minutes.
9Next add paneer and fry well. Turn off the flame. Stuffing for the stuffed kathal is ready.
10Take Kathal pieces and stuff the jackfruits with the onion-paneer stuffing. Sprinkle salt and pepper over the stuffed kathal, give it a quick mix and let it rest for an hour while the flavours infuse.
11Meanwhile, to prepare the gravy.
12Heat oil in a pan, on medium heat, add onions and saute for a couple of minutes.
13Once thee onions are transparent, add tomatoes and give it a good mix, cover and cook until mushy, this will take about 3-4 minutes. turn off the flame.
14Once the onion-tomato cools down, grind it in a mixer to a coarse paste.
15Heat a kadai on medium flame, transfer the coarse tomato-onion mixture and add chilli powder, garam masala and turmeric powder, curd and saute till the masala is cooked well and comes together.
16Adjust spices and salt according to your taste.
17Once done, pour this thick masala in an Oven Safe Bowl. Put in the stuffed Kathal/jackfruit.
18Sprinkle grated mozzarella and bake in the preheated ovenat 180 degrees Celsius for 10-15 minutes.
19Garnish with spring onions and serve Stuffed Kathal with hot Laccha paratha/tawa paratha recipe for a weeknight dinner.