Kathal Ki Sabzi  – Jackfruit Sabzi Delight

Kathal Ki Sabzi
Image credits: Vinod Kumar via Unsplash

When it comes to mixing fruity with savory, it might not be everybody’s forte. Still, some combinations are like a perfect match and the kathal ki sabziis one of those unique pairs that fit perfectly with each other. 

What Is Kathal Ki Sabzi? 

Kathal ki sabziis also known as kathal ki sabji and it is made from raw jackfruit grown in India. The dish is similar to that of a stir fry and as we tackle this kathal ki sabzi recipe, you’ll see the process similarities. 

Some of the incredible benefits of kathal ki sabjiis that it is a one-pot meal. Cooking foods from one pot helps to cut the time tremendously, and there are also fewer dishes to clean. When using a pressure cooker, you can simply set the timer as needed and allow it to do its thing without supervision. 

This easy kathal ki sabziis great news for busy people who don’t have all the time to prepare lots of ingredients and techniques. So, when you make the kathal ki sabzi, you should be able to complete it and enjoy it in the comfort of your home. 

Kathal Ki Sabzi Recipe No.1 

Some recipes are complicated while others are easier. Some involve many steps, while others are like a walk in the park. This delicious stir-fry like jackfruit dish is excellent as part of your balanced nutritional meals. Best of all, it is easy to recreate. You could also serve kathal ki sabzias a side or eat it as a main if you prefere. 

What you’ll need:

To make the kathal sabji recipe, you’ll need the following: 

  • 500g Unripe jackfruit 
  • NB: You can use more if you want to make a bigger batch, bearing in mind that the ratio of your other ingredients may need to increase as well. 
  • Mustard oil (deep fry method)
  • 1 onion (chopped)
  • 1 teaspoon of ginger and garlic paste (you can use it fresh)
  • 2 large tomatoes (chopped) or 1 cup 
  • 1 teaspoon of coriander 
  • 1 teaspoon red chilli powder 
  • 1 teaspoon of garam masala
  • Salt to taste


  • Using the same cooking oil you’ll use to fry your jackfruit, rub some on your hands and peel the jackfruit. The oil will help prevent the fiber from getting stuck to your hand. 
  • Remove the inner stem of the fruit and peel the rest of the skin. Be careful when using the knife as the fruit and your hands are slippery due to the oil. 
  • Using a kitchen towel wipe off any residue on the jackfruit 
  • Some people use the seeds inside the jackfruit in their sabzi as well. You can skip doing so if you don’t want it

Frying the kathal

  • Heat the oil of your choice (we’re using mustard with this recipe) 
  • Shallow fry the jackfruit but avoid overcrowding the pan
  • After frying your kathal set it aside
  • Now using the same pan or skillet add the chopped onions
  • Allow the onion to go nice and brown
  • Next, add ginger, tomato, masala and spice and fry it until you notice the oil begin to separate. Do this bit on low heat for about 10 minutes
  • Now add the prepared jackfruit and mix it to allow it to blend with the rest of the spices
  • Allow the fruit to cook for about 20 minutes soaking up all the fragrant flavors of the masala, spice onion and other ingredients in the skillet. 
  • Stir occasionally while you wait, then check after 20 minutes if it is ready
  •  Go ahead and serve the kathal ki sabzi hot with a garnish of cilantro and a side of roti

Recipe No.2

The next recipe incorporates more ingredients and is more or less similar to how to make kathal ki sabzibut with added ingredients. 

For this kathal ki sabji you’ll need the following ingredients: 

  • Raw jackfruit (about 10 to 15 pieces of kathal) You can use frozen jackfruits too
  • ½ cup of curd
  • 1 teaspoon of chilli powder (red)
  • ¼ teaspoon turmeric 
  • 1 teaspoon of finely crushed ginger and garlic 
  • 1 teaspoon kasuri methi
  • ½ teaspoon garam masala 
  • Oil to shallow fry 
  • Salt to taste

Making the curry you’ll need the following: 

  • Oil
  • 2 bay leaves 
  • 4 cardamom pods 
  • 7 cloves
  • 1 teaspoon of cumin
  • 1 chopped onion
  • 1 teaspoon crushed ginger and garlic 
  • 3  cups tomatoes 
  • 1 cup of water 
  • ¼ teaspoon garam masala 
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder 
  • 1 teaspoon chilli powder 
  • Salt to taste
  • 1 cup of water 
  • 2 tablespoons of chopped coriander 


  • Peel and prepare the jackfruit and place it in a large bowl
  • When you’ve cut the jackfruit, you can place it in saltwater to preserve it from going brown
  • Add the curd, chilli powder kasuri methi, curry powder, turmeric, garam masala, salt and garlic and ginger
  • Mix the jackfruit with the spice mix and allow it to marinate for half an hour to one hour
  • Once the jackfruit is marinated, heat some oil in a pan and then add that previously marinated kathal
  • Once the kathal has cooked completely,set it aside 
  • Next, in another large skillet heat some oil and add the cinnamon, bay leaves, cardamom pods, cloves, cumin and allow it to simmer flagrantly
  • Add the onion and ginger plus garlic
  • Once the onion is brown add the dry spices cook this on a low heat until fragrant 
  • Add and cook the tomatoes to a soft consistency 
  • Next, add the jackfruit
  • Add some water and mix to get the preferred consistency
  • Once the jackfruit have cooked in the spices
  • Add the garam masala and coriander then give it another mix
  • Your kathal ki sabzi is now ready to serve with some flat bread or a side of steamed rice if you prefer

More serving suggestions for kathal ki sabzi or Indian raw jackfruit include adding having it with chapatis or phulkas on the side. 

Nutritional Value Estimates

Calories – 199kcal 

Carbohydrates – 11g

Protein – 5g

Fat – 16g

Saturated fat – 1g

Polyunsaturated fat – 5g

Monounsaturated fat – 10g 

Trans fat – 1g 

Sodium – 464g

Potassium – 375g 

Fiber – 4g

Sugar – 4g 

Vitamin A

Vitamin B

Vitamin C



Quickfire tips for making delicious kathal ki sabzi 

Tip #1 – remove the jackfruit seeds (some people peel them and use them in the curry) but you don’t have to do so. 

Tip #2 – You may skip the step to marinate the kathal, but we like this part because it soaks up more flavors and becomes tender. This step isn’t necessary and you can fry them directly or boil it in water.

Tip #3 – To spruce up your kathal, you could also add aloo to the recipe. 

Tip #4 – Use the oil generously but use monounsaturated oil. 

Cooking equipment – Of course, you can use an instant pot and you could also use another type of pressure cooker to complete your kathal curry dish. Many people prefer these one pot solutions for the kitchen and they do help out a great deal when you’re pressed for time and have a hungry family to feed. 


For how long can we store kathal ki sabzi?

You can store kathal fruit for up to six months in the freezer. You can also prepare the vegetables and store them for 24 hours in the fridge.

What goes well with kathal ki sabzi?

You should first of all serve it hot and fresh to eat. You could also add some coriander (cilantro to garnish) and then serve up with naan, roti or phulka.

What can you put instead of curd on kathal ki sabzi?

You could try using a thick yoghurt like greek or a plain double cream yoghurt.

Conclusion To Making Kathal Ki Sabzi

Kathal is tasty and some argue about it being a fruit or a vegetable, a bit like tomatoes we don’t really mind because either way, this meal is on point and delicious. Have you tried makingkathal ki sabji at home? How about cooking it for a special occasion? Tell us all about your experience and how much you’ve enjoyed it.