Kathal ki sabzi is a delicious Punjabi-style dish in which kathal is and then cooked with rich spices, onions, and tomatoes. It is vegan, gluten-free, full of flavors, and amazingly delicious.
Table of contents
What is Kathal/Jackfruit?
Kathal or jackfruit is a Southern indian fruit used both ripe and unripe in various cuisnies. It is also available intenationally as canned or frozen in chilled secyion of the markets.
Kathal ki Masaledar Sabji
There are numerous ways of cooking jackfruit as it is eaten both ripe and unripe as sweet or in savory recipes. This kathal ki masaledar sabzi is the Punjabi version with which we cook it at our home. There are various recipes available where Kathal is boiled before making the curry. Here in this Punjabi style, Kathal is fried and then cooked with rich spices, onions, and tomatoes. It is vegan, gluten-free, full of flavors, and amazingly delicious. Do try this sabzi with chapati, paratha, or as a side dish in lunch or dinner and I am sure you will definitely love it.
Ingredients needed for Kathal ke Sabji
- Jackfruit: Fresh or canned jackfruit pieces cut into bite-size pieces.
- Onion: Thinly sliced white or red onions to make the base of the sabzi.
- Tomato: To balance flavors and add texture.
- Green Chilli: For that extra kick.
- Spices: Everyday routine spices like turmeric, coriander, red chili, garam masala, and salt.
- Oil: For deep frying and to temper the sabzi.
How to make Kathal ki Sabji?
Step 1. Fry the Jackfruit- Heat oil in a pan and fry jackfruit cubes till golden color appears. Drain on a paper towel and keep aside.
Step 2. Make masala base-Heat 2 tbsp oil in a pan, add onions, and saute for 1 minute. Add all spices and salt and mix well. Now add chopped tomatoes and chilies, stir and cover with fried jackfruit cubes. Cover the lid and let it.
Cook for 10-15 minutes. Open the lid and cook for 5 minutes till oil from the masala comes out. Remove from heat and garnish with chopped coriander. Serve hot with roti, rice or paratha.
Serving and Storage
Serve the kathal ki sabzi with ghee smeared chapati, paratha, naan bread, or rice. You can pair it with dal makhani, chole, and veg pulao as a side dish as well.
Store the leftover sabji in the fridge in air-tight containers. This curry can stay fresh for 2-3 days in the refrigerator and up to a month in the freezer.
Pro Tips/ Frequently Asked Questions
Apply some oil on your hands before cutting the jackfruit. After peeling apply a layer of oil on the jackfruit as well. Now you can chop it into desired pieces very easily.
Store the uncooked jakfruit in a freezer-safe bag/container. It can stay well for a couple of months in the freezer. When you are ready to make it simply deep fry the jackfruit straight from the freezer.
Well yeah of course, If you don’t want to deep fry the jackfruit. Boil it for a while in the pressure cooker or for 15-20 minutes in a pan. Drain the excess water and use it to make the sabzi.
You can try making jackfruit biryani or pulao with it.
Like Kathal ki Sabji, try these recipes..
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Bharva Bhindiand the best one’s Aloo Baingan.
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Kathal ki Masaledar Sabji
Equipment
- Wok
Ingredients
- 300 gm Kathal/jackfruit cut in cubes
- 3 medium onions chopped
- 3 tomatoes chopped
- 3-4 green chilli
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- salt to taste
- few coriander leaves chopped
- oil for frying
Instructions
- Heat oil in a pan and fry jackfruit cubes till golden color appears. Drain on a paper towel and keep aside.
- Heat 2 tbsp oil in a pan, add onions, and saute for 1 minute. Add all spices and salt and mix well.
- Now add chopped tomatoes and chilies, stir and cover with fried jackfruit cubes. Cover the lid and let it
- cook for 10-15 minutes.
- Open the lid and cook for 5 minutes till oil from the masala comes out.
- Remove from heat and garnish with chopped coriander.
- Serve hot with roti, rice or paratha
Video
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Kathal ki Masaledar Sabzi and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl