Method
1. Prepare the Masala:
-Dry-roast whole spices, cool, grind, and mix with powdered spices.
2. Cook the Kathal:
– Heat oil/ghee and sauté kathal for 5–7 minutes.
– Add ginger + garlic paste.
– Add nihari masala and water.
– Simmer 40–50 minutes (or pressure cook 3–4 whistles).
3. Add Almond Paste:
– Stir almond paste into the cooked kathal.
– Simmer 5–10 minutes.
4. Thicken the Gravy:
– Cook the slurry in desi ghee, until light nutty brown.
– Cook 10–15 minutes until silky.
5. Strain the gravy
– with a fine sieve followed by straining it through a muslin cloth.
– Add saffron strands in the gravy after straining.
6. Garnish & Serve:
– Garnish with mint, ginger, and slit green chillies and almond slivers
Notes
– Use firm, unripe jackfruit only.
– Almond paste enhances richness.
– Rest 10 minutes before serving.
