Kathal Ghee Roast

As I am vegetarian so I always make veg version of a non veg.

Mutton or chicken ghee roast is a popular side dish of mutton or chicken cooked in clarified butter or ghee and other aromatic spices. I have used kathal for making ghee roast and it turned out to be delicious .

Ghee is the star of this dish which gives it the rich taste.

Ghee Roast is a Mangalorian specialty. It is a spicy, rich, slightly tangy, red curry cooked in pure Ghee.

I always choose tender and small  Jackfruit which tastes much better then big size Jackfruit, also called Kathari. 

Let's start the procedure 

Ingredients:-

• Jackfruit 1kg.

Ingredients for spice paste:-

• Baydagi or Kashmiri chili 12 no.
• 1 tbsp cumin seeds 
• 1/1/2 tbsp coriander seeds 
• 1tsp fennle seeds 
• 12 black pepper 
• Cloves 5no.
• Cinnamon stick 1
• 4 to 5 garlic cloves 
• Tamerind pulp 2 tbsp

For Ghee Roast:-

• 1 cup Desi Ghee 
• Thinly sliced onion 2
• Whipped curd 2tbsp  
• Salt to taste 

Recipeprocedure:-

• Peel the skin of jackfruit and cut it into cubes.
• Take 4 glass of water, add 1 tsp turmeric and 1tsp salt then put jackfruit in this water for 5 minutes. 
• Now drain all the water then pet dry it with kitchen towel.
• Heat 2tbsp ghee in a pan or pressure cooker and add jackfruit then fry until it turns lightly brown. 
• Once the jackfruit turns light brown the take it out and set aside.
• Dry roast cumin, fennle, coriander, cinnamon stick, fenugreek seeds, chili, black pepper, and as they release the aroma switch off the gas. 
• Once cool transfer the spices into the blender jar and add garlic & tamerind pulp then blend it into smooth paste. Keep aside.
• Take a large heavy bottom pan heat ghee then add onion saute until transculant.
•  It will take 5 to 6 minutes on medium high heat. 
• Add spice paste cook until the oil separates. 
• Add jackfruit stir and mix roast on medium heat until oil separates 
• Now add curd mix and stir well when all the spices and curd mix is cooked well then add 1 cup water, cover and cook till it done. 
• Switch off the gas. 
• Ghee roast best goes with boiled rice. 
• Serve hot with paratha or chapati.

Notes:-

• Peeling and cutting the jackfruit is a big task. Before peeling the jackfruit apply oil in your hand and knife too.
• I use Kashmiri and Beydagi chilli in equal amounts, you can use only Beydagi mirch.
• Do not use much saur curd.
• If you are using dry tamerind soak for 2hours then squeeze the pulp.