Stuffed Kathal (Stuffed Jackfruit)
Deliciously spiced jackfruit stuffed with a flavorful paneer filling and baked to perfection in a rich masala gravy, served as a stunning vegetarian dish for your next meal.
Ingredients
For the Stuffed Kathal:
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal) | 250 grams |
| Mustard oil | For frying |
| Onions | 3, finely chopped |
| Tomatoes | 2, boiled and pureed |
| Garlic | 5 cloves, minced |
| Ginger | 1/2 inch, minced |
| Garam Masala Powder | 1 tablespoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cloves (Laung) | 4 |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Salt | To taste |
| Onion (for stuffing) | 1, finely chopped |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Mustard Oil | 1 teaspoon |
| Garlic Butter | 1 teaspoon |
| Paneer (Homemade Cottage Cheese) | 50 grams, finely chopped |
| Black Pepper Powder | To taste |
| Mozzarella Cheese (Grated) | 1/2 cup |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Mustard Oil | 1 tablespoon |
| Onions | 2, finely chopped |
| Tomatoes | 2, finely chopped |
| Garam Masala Powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Salt | To taste |
Preparation Time
- 15 minutes
Cooking Time
- 45 minutes
Total Time
- 60 minutes
Servings
- 4 servings
Cuisine
- Indian
Course
- Lunch / Dinner
Diet
- Vegetarian
Instructions
1. Preparing the Jackfruit (Kathal):
- Start by cutting the raw jackfruit into manageable pieces. Before you begin, apply a bit of oil to your hands and the knife to avoid the sticky latex from the jackfruit sap.
- In a separate bowl, prepare a saltwater solution to soak the cut jackfruit pieces. This helps prevent any discoloration.
- Cut the jackfruit in half, peel off the skin, and chop it into 1-inch pieces. Immediately place the pieces in the saltwater mixture.
- In a pressure cooker, add the chopped jackfruit with about 1/4 cup of water. Pressure cook for just 1 whistle and turn off the heat. Let the pressure release naturally. Once done, drain the water from the jackfruit and set the pieces aside.
2. Frying the Jackfruit:
- Heat mustard oil in a pan on medium heat and shallow fry the jackfruit pieces until they become crisp and golden brown, which should take about 5-7 minutes.
- Once fried, transfer the jackfruit pieces onto an absorbent paper to remove excess oil, and set aside.
3. Preparing the Stuffing:
- In a separate pan, heat garlic butter on low heat. Add fennel seeds and let them sizzle. Then, add the finely chopped onions and cook until they become soft and translucent, which will take about 3 minutes.
- Add the chopped paneer to the onions and sauté well. Once done, turn off the flame, and your stuffing is ready.
- Take the fried jackfruit pieces and carefully stuff them with the prepared paneer-onion mixture. Sprinkle some salt and black pepper on top of the stuffed jackfruit, mix gently, and let it rest for about an hour to allow the flavors to meld together.
4. Preparing the Gravy:
- To make the gravy, heat mustard oil in a pan on medium heat. Add finely chopped onions and sauté for a couple of minutes until they become soft and translucent.
- Add the chopped tomatoes, stir well, cover the pan, and cook until the tomatoes turn mushy, about 3-4 minutes. Turn off the flame once done.
- Let the tomato-onion mixture cool down slightly, then grind it to a coarse paste using a mixer or food processor.
- Heat a kadai or a deep pan on medium flame, and transfer the coarse paste of tomatoes and onions to it. Add garam masala powder, Kashmiri red chilli powder, turmeric powder, and curd. Stir well, and cook until the spices are well incorporated, and the gravy comes together.
- Adjust the salt and spices according to your taste. Once the gravy is ready, transfer it to an oven-safe bowl.
5. Baking the Stuffed Kathal:
- Place the stuffed jackfruit pieces carefully in the bowl of prepared gravy. Sprinkle grated mozzarella cheese on top.
- Preheat the oven to 180°C (350°F), and bake the stuffed kathal for about 10-15 minutes, until the cheese is melted and slightly golden.
- Remove from the oven and garnish with spring onions.
6. Serving:
- Serve the Stuffed Kathal hot with your favorite Indian flatbreads such as laccha paratha or tawa paratha, and enjoy a rich and flavorful vegetarian meal!
Tips:
- Be sure to grease your knife and hands when cutting the jackfruit to avoid the sticky sap.
- The stuffed jackfruit can be prepared in advance and refrigerated for a couple of hours, allowing the flavors to develop further.
- For a spicier kick, feel free to adjust the amount of Kashmiri red chilli powder or black pepper in both the stuffing and the gravy.
Nutritional Information (Approximate per serving):
- Calories: 300 kcal
- Protein: 8g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 150mg
This Stuffed Kathal recipe makes for a hearty, flavorful meal perfect for special occasions or a satisfying dinner. The combination of tender jackfruit, paneer, and aromatic spices in a rich, cheesy gravy is sure to be a hit with your family and guests.
