Kathal Sabzi

Name: Kathal Sabzi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g kathal (young, peeled and cut into medium pieces); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 tsp cumin seeds; 1 pcs bay leaf; 0.5 tsp turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch asafoetida; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(85)

TASTE SCORE

8/10

Tender young jackfruit cooked with onions, tomatoes, and everyday Indian spices until it turns rich, hearty, and full of flavor. This homestyle sabzi has a meaty bite and pairs especially well with roti or paratha.

PREP

20m

COOK

30m

SERVES

1 KATORI

169 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prep the kathal and aromatics.
1.Peel and cut the young kathal into medium pieces if not already prepared.
2.Finely chop the onion and tomato.
3.Grate the ginger, crush the garlic, slit the green chili, and chop the coriander leaves.
TIPRub a little oil on your knife and hands before cutting kathal to prevent sticking.
pressure cook · ~15 min
Pressure cook the kathal.
Add the kathal, water, and 0.25 tsp salt to a pressure cooker. Cook for 2 whistles, then let the pressure release naturally. Drain if there is excess water and keep the kathal aside.
saute · ~9 min
Make the masala base.
1.Heat mustard oil in a pan until lightly smoking, then lower the heat.
2.Add cumin seeds, bay leaf, and asafoetida and cook for 20-30 seconds.
3.Add onion and cook until light golden, 5-7 minutes.
4.Add ginger, garlic, and green chili and sauté for 1 minute.
TIPLet the mustard oil heat properly first so its raw sharpness mellows.
saute · ~6 min
Cook the tomatoes and spices.
Add tomato, turmeric powder, red chili powder, coriander powder, and the remaining salt. Cook over medium heat until the tomatoes soften and the masala looks thick and glossy, about 5-6 minutes.
simmer · ~10 min
Cook the kathal with the masala.
Add the cooked kathal and mix well so every piece is coated in the masala. Cover and cook on low heat for 8-10 minutes, stirring once or twice, until the sabzi is semi-dry and flavorful.
TIPStir gently so the kathal keeps its shape and does not turn mushy.
garnish · ~1 min
Finish with garam masala and coriander leaves.
serve
Serve the kathal sabzi hot.
Serve hot with roti, paratha, or plain rice as part of a full meal.

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 and hands while handling raw kathal; its sticky sap can make prep messy.
2
Do not over-pressure-cook the jackfruit; 2 whistles are enough to keep a meaty bite.
3
Drain excess cooking water before adding kathal to the masala so the sabzi stays semi-dry.
4
Let the mustard oil lightly smoke first, then reduce heat, to remove its raw pungency.
5
Cook the onion-tomato masala until glossy and starting to leave the pan for deeper flavor.
6
Stir gently after adding the cooked kathal so the pieces stay intact instead of shredding.
7
This sabzi often tastes even better after resting 15-20 minutes, once the spices settle into the kathal.