Kathal ki Sabji is an Indian vegetarian dish that is made with tender jackfruit pieces simmered in a medley of aromatic spices. Jackfruit, also known as “kathal” in Hindi, is a tropical fruit that holds a prominent place in Indian cuisine. Its unique texture and ability to absorb flavours make it a perfect ingredient for savory dishes like Kathal Ki Sabji. This dish is popular across various regions of India and is cherished for its robust flavors and delightful taste.
In this blog post, I will guide you through a detailed recipe for Kathal Ki Sabji, along with essential tips and tricks to ensure a perfect outcome. But before that, I am going to share the best hack to cut & prep a jackfruit in the most effortless manner. So, let’s dive right in!
Kathal ki sabji recipe ingredients
- 500 grams raw jackfruit (kathal), preboiled & cut into bite-sized pieces
- 2 onions, finely chopped
- 2 tomatoes, pureed or finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 2 tablespoons mustard oil or ghee
- Salt to taste
- Fresh coriander leaves for garnishing
Before we start with the kathal sabji recipe, I will share the most hassle-free way of prepping an unripened jackfruit or kathal (enchor in Bangla).
Jackfruit Cutting Tutorial Video
How to cut a raw jackfruit for a curry in the easiest way
- Wash the whole jackfruit thoroughly. You may even use a brush to clean the crevices between the spikes to get rid of dirt. Allow it to dry completely
- Start by placing 2-3 paper kitchen towels on your chopping board or the kitchen surface where you are planning to slice the jackfruit. Apply some cooking oil on your knife as well as your hands to avoid the sap from sticking to your skin
- Slice and discard the head of the jackfruit. Slice the rest of the jackfruit into inch-thick wheels.
- Take a large bowl and fill it halfway with water. Add some vinegar to it
- Drop the jackfruit pieces into this water in order to wash the sticky sap. Let it soak for a couple of minutes
- Now, take your pressure cooker and place a few washed jackfruit pieces in it. You may further slice the pieces into semi-circles to make them fit better in the cooker.
- Add some turmeric powder, salt, and water to build the steam in it. Cook on high heat till it whistles a couple of times, before cooking it on medium-low heat for the next 15 minutes.
- Once done, let them cool down completely before taking them out. Carve the outer skin and discard it. Chop the rest of the portion into smaller bite-sized pieces for jackfruit curry, kathal sabji, or even kathal ki biryani
Korma-style kathal ki sabji recipe instructions
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds, peppercorns, and bay leaf. Allow the cumin seeds to splutter.
- Add the chopped onions and sauté until they turn golden brown. Now add the ginger-garlic paste, tomato puree, and green chilies (optional). Sauté until the raw aroma dissipates. Continue cooking till the oil starts to separate from the mixture.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for a minute. Add a touch of sugar for a beautiful golden caramelized colour to the dish
- Add the precooked jackfruit pieces to the pan and coat them thoroughly with the spice mixture. Cover and cook on low heat until the jackfruit is beautifully cooked with the prepared masala, stirring occasionally and adding a little water if needed.
- Once the jackfruit is cooked and tender, sprinkle garam masala powder & ghee and mix well. Cook for another 2-3 minutes to allow the flavors to meld.
- Garnish with fresh coriander leaves and serve hot with roti, rice, or any Indian bread of your choice.
Pro Tips
- Choose a young and unripe jackfruit for a tender and flavorful outcome.
- Coat the jackfruit pieces well with the spice mixture to ensure each bite is infused with flavors.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- Adding a pinch of sugar during cooking helps balance the flavors of the dish.
- For a richer taste, use ghee instead of oil.
- Allow the sabzi to rest for a few minutes after cooking to enhance the flavors.
More Jackfruit Recipes
More Indian vegetarian recipes
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Kathal ki Sabji is an Indian vegetarian dish that is made with tender jackfruit pieces simmered in a medley of aromatic spices. Jackfruit, also known as “kathal” in Hindi, is a tropical fruit that holds a prominent place in Indian cuisine. Its unique texture and ability to absorb flavors make it a perfect ingredient for savory dishes like Kathal Ki Sabji. This dish is popular across various regions of India and is cherished for its robust flavors and delightful taste.
Course:
Main Course, Side Dish
Cuisine:
Bengali, Indian
Keyword:
Indian Side Dish Recipe, Jackfruit curry, Jackfruit recipes, vegetarian recipes
Servings: 4 people
:
-
500
grams
raw jackfruit
kathal, preboiled & cut into bite-sized pieces -
2
onions
finely chopped -
2
tomatoes
pureed or finely chopped -
2
green chilies
slit -
1
tablespoon
ginger-garlic paste -
1
teaspoon
cumin seeds -
1/2
teaspoon
peppercorns -
1
bay leaf -
1
teaspoon
turmeric powder -
1
teaspoon
red chili powder -
1
teaspoon
coriander powder -
1/2
teaspoon
garam masala powder -
1/2
teaspoon
cumin powder -
2
tablespoons
mustard oil or ghee - Salt to taste
- Fresh coriander leaves for gar
-
Heat oil or ghee in a large pan over medium heat. Add cumin seeds, peppercorns, and bay leaf. Allow the cumin seeds to splutter.
-
Add the chopped onions and sauté until they turn golden brown. Now add the ginger-garlic paste, tomato puree, and green chilies (optional). Sauté until the raw aroma dissipates. Continue cooking till the oil starts to separate from the mixture.
-
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for a minute. Add a touch of sugar for a beautiful golden caramelized colour to the dish
-
Add the precooked jackfruit pieces to the pan and coat them thoroughly with the spice mixture. Cover and cook on low heat until the jackfruit is beautifully cooked with the prepared masala, stirring occasionally and adding a little water if needed.
-
Once the jackfruit is cooked and tender, sprinkle garam masala powder & ghee and mix well. Cook for another 2-3 minutes to allow the flavors to meld.
-
Garnish with fresh coriander leaves and serve hot with roti, rice, or any Indian bread of your choice.
Pro Tips on how to make the perfect Kathal Ki Sabji
- Choose a young and unripe jackfruit for a tender and flavorful outcome.
- Coat the jackfruit pieces well with the spice mixture to ensure each bite is infused with flavors.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- Adding a pinch of sugar during cooking helps balance the flavors of the dish.
- For a richer taste, use ghee instead of oil.
- Allow the sabzi to rest for a few minutes after cooking to enhance the flavors.