Kathal (Jackfruit) Ki Sabzi Recipe
Kathal (Jackfruit) Ki Sabzi is a succulent dry preparation of unripe jackfruit cooked with spices. Learn how to make Punjabi style kathal ki sabzi.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 1118kcal
- 500 gram unripe jackfruit (kathal)
- 2 Cup mustard oil, for deep frying
Ingredients For Masala:
- 1 Cup chopped onion
- 1 tablespoon ginger - garlic paste
- 1 Cup chopped tomato
- Salt to taste
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala see recipe here
How To Clean and Chop Kathal (Jackfruit):
To peel the jackfruit, first, grease your fingers well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
With a sharp knife remove the skin of the jackfruit. Cut the inner white coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.
Do not wash the jackfruit after cutting into small pieces. Wipe off the dirt, if there any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin if you prefer so.
How To Fry Kathal (Jackfruit):
How To Make Kathal Ki Sabzi:
In the same kadhai, add the chopped onion. Fry onion till light brown in color.
Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till oil separates. This usually takes 5 - 10 minutes over low heat.
Add the shallow fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 - 20 minutes, stirring occasionally in between. During this time the jackfruit pieces absorb the flavour of the spices. Check for doneness and turn off the heat.
Serve Kathal Ki Sabzi hot, garnished with coriander leaves.
- See my detailed notes above about how to clean unripe jackfruit for making sabzi.
- The raw, unripe jackfruit with tender seeds is best for cooking. The color of the unripe jackfruit should be milky white and not pale yellow.
- The best season to get unripe tender jackfruit is from May – July or before the monsoon/rainy season. In some parts of India, unripe jackfruit is available during the winter season as well.
- The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. After a day or two, it starts ripening and not in the best stage to make sabzi or curry.
- You can also wrap up the pieces and keep them in the freezer for up to one month. But the flavor is best enjoyed when eaten as fresh as possible.
Calories: 1118kcal | Carbohydrates: 36g | Protein: 3g | Fat: 110g | Saturated Fat: 13g | Sodium: 100mg | Potassium: 754mg | Fiber: 4g | Sugar: 27g | Vitamin A: 356IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 1mg