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Tender young jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a meaty texture that even non-vegetarians will love. A perfect main dish to enjoy with fresh rotis.
For 4 servings
Prepare and Fry the Jackfruit
Sauté the Base Masala
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Tender young jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a meaty texture that even non-vegetarians will love. A perfect main dish to enjoy with fresh rotis.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 202.24 calories per serving with 3.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Aromatics and Spices
Combine and Simmer
Finish and Serve
For a gravy version, increase the water to 1.5 cups and add 1/4 cup of cashew paste or full-fat yogurt to the masala. Simmer until the gravy thickens to your desired consistency.
Add 1/4 cup of whisked plain yogurt to the onion-tomato masala after the tomatoes are cooked. Cook on low heat until oil separates, then proceed with adding the jackfruit for a creamier, tangier flavor.
Add 1-2 medium potatoes, cubed and fried along with the jackfruit, to make the dish more filling and kid-friendly.
Jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
The unique, stringy texture of cooked raw jackfruit mimics meat, making it a satisfying and nutritious option for vegetarians, vegans, and those looking to reduce meat consumption.
Jackfruit contains a good amount of Vitamin C and antioxidants, which help strengthen the immune system and protect the body against infections.
Being low in saturated fat and cholesterol, and rich in potassium, this dish can contribute to better heart health by helping to regulate blood pressure.
Yes, Kathal Sabzi can be very healthy. Raw jackfruit is rich in fiber, vitamins, and minerals, and serves as a great plant-based meat substitute. To make it healthier, you can reduce the amount of oil used for frying or opt to boil or steam the jackfruit instead.
A typical serving of Kathal Sabzi (around 285g) contains approximately 250-300 calories. The exact count depends heavily on the amount of oil absorbed during frying and used in the masala.
Yes, you can. While frying provides the best texture, you can boil the jackfruit pieces in salted water for 10-12 minutes or pressure cook them for 1-2 whistles until just tender. Ensure you drain them well before adding to the masala.
Raw jackfruit contains a natural sticky latex or sap. To prevent it from sticking to your hands, knife, and cutting board, generously apply mustard oil or any vegetable oil to them before you begin cutting.
Absolutely. Canned young green jackfruit in brine is a convenient alternative. Make sure to rinse the pieces thoroughly under running water to remove the brine, and then pat them dry before frying for the best results.