Kathal Musallam
Young jackfruit is simmered in a rich onion, yogurt, and whole-spice gravy until tender and deeply flavored. This festive North Indian style dish has a meaty bite and pairs beautifully with roti, naan, or jeera rice.
For 4 servings
- prep · ~15 min
Prep the jackfruit and aromatics.
1.Oil your knife and hands lightly to handle the jackfruit easily.2.Cut the young jackfruit into medium chunks if not already cut.3.Slice the onions thinly, puree the tomatoes, and whisk the yogurt until smooth.TIPYoung jackfruit works best here because it stays firm and absorbs the masala well. - fry · ~8 min
Lightly fry the jackfruit.
Heat the oil in a wide pan over medium heat. Add the jackfruit pieces and fry for 6 to 8 minutes, turning often, until lightly golden on the edges. Remove to a plate.
TIPDo not brown the jackfruit too deeply or it can turn chewy after simmering. - saute · ~11 min
Cook the whole spices and onions.
1.Heat the ghee in the same pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.3.When fragrant, add the sliced onions and cook until deep golden brown, 8 to 10 minutes.TIPWell-browned onions give Kathal Musallam its deep color and rich flavor. - saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.2.Add tomato puree and cook until thick and glossy, 4 to 5 minutes.3.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt.4.Stir well and cook the spices for 30 seconds. - mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring constantly so it blends smoothly into the masala without splitting.
TIPKeep the heat low while adding yogurt to keep the gravy silky. - simmer · ~20 min
Simmer the jackfruit in the gravy.
Return the fried jackfruit to the pan and coat it well in the masala. Add the hot water, cover, and simmer on low heat for 18 to 20 minutes until the jackfruit is tender and the gravy is thick.
- garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Stir gently and cook uncovered for 1 minute to bring everything together.
- serve
Serve hot.
Serve Kathal Musallam hot with roti, naan, or a small serving of rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the jackfruit only until the edges turn light golden; overbrowning can make it chewy after simmering.
- 2Take time to brown the onions deeply and evenly, because they give this Musallam its color, body, and sweetness.
- 3Add the whisked yogurt on low heat in small additions, stirring constantly so the gravy stays smooth instead of splitting.
- 4Use hot water when simmering so the masala does not seize and the gravy keeps cooking evenly.
- 5If the gravy looks too thick before the jackfruit is tender, add a splash of hot water rather than turning up the heat.
- 6This dish tastes even better after resting for a few hours, as the jackfruit absorbs the spiced onion-yogurt gravy.
- 7Reheat gently on low heat to preserve the yogurt-based gravy; a hard boil can make it separate.
Adapt it for your goals.
Vegan
Replace ghee with oil and use a thick unsweetened plant yogurt for a fully vegan version with a similar rich texture.
low oilLow-oil
Skip the initial fry and pan-sear the jackfruit with minimal oil, then cook the onions a bit slower for a lighter everyday version.
spicierSpicier
Increase the red chili powder slightly or add slit green chilies with the tomatoes for a hotter, sharper gravy.
no onion no garlicNo-onion-no-garlic
Use hing and a little extra tomato and yogurt in place of onion and ginger-garlic paste for a satvik-style adaptation.
Why this is on our healthy list.
Fiber-Rich Main Ingredient
Young jackfruit adds fiber and bulk, making the dish hearty and satisfying without relying on meat.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, cloves, cinnamon, and black pepper bring protective plant compounds along with deep flavor.
Contains Fermented Dairy
Yogurt contributes protein and a pleasant tang while helping create a creamy gravy without using heavy cream.
Frequently asked questions
Yes. Drain it well, rinse if packed in brine, pat dry, and fry gently since canned jackfruit is usually softer than fresh.
