Kathal Ki Sabzi Recipe: A Delicious Vegetarian Delight

Name: kathal/kathal ki sabji/kathal in english
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 kg raw jackfruit (Kathal, cut into pieces); 2 medium-sized potatoes (cubed); 2 bay leaves; 2 dried red chilies; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; Salt to taste; Oil for frying; Coriander leaves for garnish; 2-3 medium-sized onions (chopped); 1 tomato (chopped); 1-2 inch piece of ginger; 3 large garlic cloves; 2 green chilies; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp fennel seeds (optional); Grind these ingredients into a fine paste.

jackfruit jackfruit, green, big-52057.jpg

History of Kathal (jackfruit)

Kathal Ki Sabzi has its roots in India, where jackfruit is widely grown and consumed.

Jackfruit is a tropical fruit that is native to India and Southeast Asia, and it has been used in traditional cuisine for centuries.

The fruit is known for its meaty texture and versatility in dishes, making it a popular ingredient in vegetarian cooking.

Table of Contents

Ingredients for Kathal ki Sabzi Recipe

1kg jackfruit, cut into pieces
2 potatoes, cubed
2 bay leaves
2 dried red chilies
1 tsp cumin seeds
1/2 tsp turmeric powder

garam masala powder

Salt to taste
Coriander leaves for garnish
Oil for frying

For the Masala Paste:

2 to 3 onions, chopped
1 tomato, chopped
1 to 2-inch ginger
3 big garlic
2 green chilies
1 tsp cumin seeds,garam masala
1 tsp coriander powder
1 tsp fennel seeds[optional]

grind the spices together and make a fine paste

Step-by-Step Instructions( kathal ki sabzi )

How to cut kathal?

After cutting the kathal[ jackfruit], soak it in water for 5 minutes.

This will help to separate the kathal flesh from the skin.

Peel off the skin of thekathal[ jackfruit] and cut it into small pieces.

You can cut it in any shape you prefer.

You need to cut and remove the hard, middle part of the kathal.

It is not used in the curry.

IMG 20230314 084515 1 — Boil the kathal[ jackfruit] pieces in water until they are 1/4th cooked.
Drain the water and set aside.

Cut the potatoes into cubes.

In a separate pan, fry the potato cubes in oil until they are golden brown.

Remove and set aside.

In the same pan, heat more oil and add the bay leaves, dried red chilies, and cumin seeds.

Fry until the cumin seeds start to splutter.

Add the masala paste and fry until the oil separates from the masala.

Add the jackfruit pieces, fried potatoes, turmeric powder, salt, and a little water.

Mix well and let it cook for 15-20 minutes on medium to low heat, covered.

Check and stir occasionally to ensure the sabzi doesn’t stick to the bottom of the pan.

add 1 cup of water

Once the kathal is cooked and the masala has a creamy texture, turn off the heat and garnish with chopped coriander leaves.

Serve the hot and Delicious jackfruit curry or Kathal Ki Sabzi with rice or Roti, parantha or bread.

IMG 20230314 101121 1 — **KATHAL KI SABJI**

In Short, Kathal Ki Sabzi is a delightful vegetarian dish that’s not only flavorful but also packed with nutrition.

Its hearty texture and aromatic spices make it a standout recipe that will impress your family and guests alike.

Try this Kathal Ki Sabzi recipe today and enjoy the taste of traditional Indian cooking!

Tips and Tricks for Perfect Kathal Ki Sabzi

Oil Your Knife: Jackfruit can be sticky; apply a little oil to your knife and hands for easier handling.
Fresh Ingredients: Use fresh jackfruit for the best texture and flavor.
Adjust Spices: Customize the heat level by increasing or reducing green chilies and dried red chilies.
Consistency: If you prefer a dry sabzi, use less water. For a curry, increase the water quantity.
Add Lemon Juice: For an extra zing, add a dash of lemon juice before serving.

Recipe Card:

kathal/kathal ki sabji/kathal in english

payal debnath

Kathal Ki Sabzi is a flavorful Indian vegetarian dish made with tender jackfruit, potatoes, and aromatic spices. Cooked in a rich masala, it pairs perfectly with rice or chapatis, offering a delicious and nutritious meal.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Indian

Servings 6 people

Calories 180 kcal

Ingredients

Ingredients for Kathal Ki Sabzi

Main Ingredients:

1 kg raw jackfruit Kathal, cut into pieces
2 medium-sized potatoes cubed
2 bay leaves
2 dried red chilies
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Salt to taste
Oil for frying
Coriander leaves for garnish

For the Masala Paste:

2-3 medium-sized onions chopped
1 tomato chopped
1-2 inch piece of ginger
3 large garlic cloves
2 green chilies
1 tsp cumin seeds
1 tsp coriander powder
1 tsp fennel seeds optional
Grind these ingredients into a fine paste.

Instructions

Step-by-Step Instructions

Step 1: Preparing the Jackfruit (Kathal)

After cutting the jackfruit into pieces, soak it in water for 5 minutes. This helps loosen the flesh and makes peeling easier.
Peel off the thick skin and cut the jackfruit into bite-sized pieces. Discard the hard middle core.
Boil the jackfruit pieces in water until they are partially cooked (about 1/4th done). Drain and set aside.

Step 2: Preparing the Potatoes

Peel and cube the potatoes.
Heat oil in a pan and fry the potato cubes until golden brown. Remove and set aside.

Step 3: Cooking the Masala

In the same pan, heat some more oil. Add bay leaves, dried red chilies, and cumin seeds. Let them splutter.
Add the prepared masala paste and fry on medium heat until the oil separates from the masala. This step ensures the masala is cooked thoroughly and enhances the flavor.

Step 4: Cooking the Kathal Ki Sabzi

Add the boiled jackfruit pieces, fried potatoes, turmeric powder, garam masala powder, and salt to the pan. Mix well.
Add 1 cup of water and cover the pan. Let the sabzi cook on medium to low heat for 15-20 minutes, stirring occasionally.
Check if the jackfruit is tender and the masala has developed a creamy consistency. Adjust salt and spices if needed.

Step 5: Garnishing and Serving

Once cooked, turn off the heat and garnish the sabzi with freshly chopped coriander leaves.
Serve hot with steamed rice, naan, or chapatis.

Notes

Choose Fresh Jackfruit: Always use fresh and tender jackfruit for the best taste and texture. Overripe jackfruit is not suitable for this recipe.
Oil Your Knife: Jackfruit is sticky, so grease your knife and hands with a little oil before cutting it.
Adjust Water: For a dry sabzi, use less water. Add more water if you prefer a curry-like consistency.
Enhance Flavor: You can add a dash of lemon juice or a pinch of sugar at the end for a balanced flavor.
Storage: Store leftovers in an airtight container in the fridge and consume within 2 days. Reheat gently on low heat before serving.
Optional Variations: Add peas or carrots for extra flavor and nutrition, or skip potatoes for a low-carb version