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Tender chunks of raw jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a delightful meaty texture that even non-vegetarians will love, perfect with fresh rotis.
For 4 servings
Prepare and Cook the Jackfruit
Sauté Aromatics
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Tender chunks of raw jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a delightful meaty texture that even non-vegetarians will love, perfect with fresh rotis.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 181.01 calories per serving with 3.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Combine and Simmer
Garnish and Serve
For a curry with more gravy, increase the water to 1.5 cups. You can also add 2 tablespoons of cashew paste or melon seed paste along with the tomato puree to create a richer, thicker gravy.
Add 1-2 medium-sized potatoes, cubed, along with the jackfruit during the pressure cooking step for a more substantial and filling dish.
For a Sattvic version, omit the onions and garlic. Increase the amount of tomato and ginger, and rely on asafoetida (hing) for a savory base.
Increase the number of green chilies and the amount of red chili powder. You can also add a pinch of black pepper powder along with the garam masala at the end.
Jackfruit is an excellent source of fiber, which aids digestion, prevents constipation, and promotes a healthy gut microbiome. The high fiber content also contributes to a feeling of fullness, which can help with weight management.
The fibrous, meaty texture of raw jackfruit makes it a popular and nutritious substitute for meat in vegetarian and vegan diets. It provides a satisfying meal experience without the saturated fat and cholesterol found in meat.
This dish is a good source of Vitamin C and Vitamin A, both of which are powerful antioxidants that play a crucial role in strengthening the immune system and protecting the body against infections.
Jackfruit is a good source of potassium, a mineral that is essential for maintaining healthy blood pressure levels. Its fiber content also helps in managing cholesterol levels, contributing to overall cardiovascular health.
The best way is to generously apply any cooking oil (like mustard or vegetable oil) to your hands, the knife, and the cutting board before you start cutting the jackfruit. This creates a barrier and makes cleanup much easier.
Yes, absolutely. Canned raw jackfruit in brine or water is a convenient option. Just make sure to drain it and rinse it thoroughly to remove the brine flavor. You can skip the initial pressure cooking step and add it directly to the masala.
Yes, it is a very healthy dish. Raw jackfruit is low in calories and fat, but rich in dietary fiber, vitamins (like A and C), and minerals (like potassium and magnesium). Its fibrous texture makes it a great plant-based meat substitute.
One serving of this Kathal ki Sabzi (approximately 1 cup or 250g) contains around 210-240 calories, depending on the amount of oil used. It's a relatively low-calorie main dish.
Kathal ki Sabzi pairs wonderfully with Indian flatbreads like roti, chapati, paratha, or naan. It can also be served as a side dish in a larger meal with dal, steamed rice, and a side of raita.
The most common reason for mushy jackfruit is overcooking it during the initial boiling or pressure cooking stage. It should be cooked until just tender, with a slight bite, as it will cook further in the masala.