Monday, 16 February 2015

Kathal Ki Subzi

Vegetarian mutton - that's how kathal is best described as it does have a bit of that mutton taste specially when deep fried and then cooked in masala .While deep frying gives the best results , the downside is the largest waistline in town too ! So I take the middle path , steam and bhuno in masala .Some homes make this in a curry , we make ours more like a ' dry curry ' or what we call in Hindi - Luga Lipta .
500 Grams Peeled Kathal - Cut in desired size.
I plunge kathal into boiling water , boil for 3-4 minutes , strain and leave covered ( that cooks it further ) while my masala is made.
Pretty much go with how you would make a curry masala - I use a standard ' Punjabi ' no brainer masala paste :
3 Onions - Slice , fry till golden brown , strain and puree.
4 Tomatoes - Puree.
1 Heaped Teaspoon Ginger Paste.
2 Teaspoons Garlic Paste.
Spice Mix :
1 Teaspoon Jeera - Lightly roasted
1 Teaspoon Black Peppercorns - Lightly roasted
1 Teaspoon Coriander Seeds - Lightly roasted
3-4 Green Cardamons.
3-4 Laung/Cloves
Wet Grind The Above
1 Teaspoon Fennel Seeds Powdered - Lightly roasted( save till end )
Heat oil , add tomato puree along with ginger paste , once oil separates add onion paste , cook together with 2-3 tablespoons water , now add Salt , chilies and Haldi , add kathal and bhuno gently in the masala sprinkling water for about 15 minutes.Bhuno on medium heat and covered .
Add spice mix , bhuno some more , and add 2 mugs hot water along with garlic paste .Cook covered till done .Take off heat , add fennel powder , allow flavors to develop - taste and adjust.Meaty and delicious .

Sikandalous Cuisine

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