How do I know the kathal is cooked properly?

It should be tender enough to pierce easily but still hold its shape when stirred into the masala.

Why did my Kathal ki Sabzi turn mushy?

The jackfruit was likely boiled too long or stirred too aggressively after adding it to the pan.

Can I make this sabzi ahead of time?

Yes. It keeps well in the fridge for a couple of days and often tastes better after the flavors settle.

What should I serve with Kathal ki Sabzi?

It goes very well with roti, paratha, or plain rice, especially when made semi-dry as in this recipe.

Home / Recipes / north_indian / Kathal ki Sabzi

north_indianMediumveganvegetariangluten freedairy free

Kathal ki Sabzi

RATING

4.4/5(65)

TASTE SCORE

8/10

Tender young jackfruit cooked with onions, tomatoes, and everyday spices until it turns rich, savory, and full of flavor. This homestyle North Indian sabzi has a meaty bite and tastes wonderful with roti or paratha.

PREP

20m

COOK

30m

SERVES

1 KATORI

169 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the kathal.
1.Grease your knife and hands lightly with a few drops of oil to handle the kathal easily.
2.Peel the young kathal if needed and cut it into medium pieces.
3.Rinse the pieces well under running water.
TIPA little oil on your hands helps with the sticky sap.
boil · ~12 min
Boil the kathal until just tender.
Add the kathal and 2 cups water to a pot. Bring to a boil and cook for 10 to 12 minutes until just tender but not mushy. Drain well and keep aside.
TIPDo not overcook the kathal here, or it can break apart later in the pan.
saute · ~8 min
Make the masala base.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until light golden, about 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute until fragrant.
saute · ~8 min
Cook the tomatoes and spices.
1.Add tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes soften and the masala looks thick, about 5 to 6 minutes.
4.Splash in 0.5 cup water and cook for 2 minutes.
TIPCook the masala until the oil starts to show at the edges for fuller flavor.
saute · ~8 min
Coat the kathal in the masala.
Add the boiled kathal to the pan and mix gently so every piece gets coated well. Cook on medium heat for 6 to 8 minutes, stirring once or twice, until the sabzi turns flavorful and semi-dry.
garnish
Finish with garam masala and coriander leaves.
Sprinkle garam masala and chopped coriander leaves over the sabzi and mix gently.
serve
Serve hot.
Serve Kathal ki Sabzi hot with roti, paratha, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Oil your knife, board, and hands before cutting fresh kathal so the sticky sap does not cling everywhere.
2
Boil the jackfruit only until a knife slips in with slight resistance; overboiled pieces will shred while mixing.
3
Drain the boiled kathal well before adding it to the kadai, or the sabzi can turn watery instead of semi-dry.
4
Let the onions turn light golden, not deeply brown, so the masala stays balanced and does not taste bitter.
5
Cook the tomato-spice masala until it looks thick and oil peeks at the edges; that is when the raw tomato taste is gone.
6
Stir gently after adding kathal so the pieces stay intact and keep their meaty bite.
7
This sabzi tastes even better after 30 minutes of resting, when the jackfruit absorbs the onion-tomato masala.