Jackfruit Curry | Kathal Curry | Kathal Ki Sabzi

Jackfruit Curry | Kathal Curry | Kathal Ki Sabzi recipe. Made with raw unripe Jackfruit/Kathal. 2-Ways recipe- Fried and Non-fried variations.

Jackfruit | Kathal | Superfood?

Kathal / Jackfruit is rich in several ways. It provides a moderate amount of calories in addition to lots of fiber, vitamins, minerals, and antioxidants.

Also, it Prevents constipation, good for Diabetics, maintains blood pressure, a rich source of fiber, and is called a SUPERFOOD now.

How to make Kathal Curry | Jackfruit recipe?- Fried Kathal/ Jackfruit 

1.  Wash and dry the kathal/jackfruit pieces on a kitchen towel.
2.  Fry all the pieces till golden brown.
3.  For Curry: Heat ghee in Kadai, add whole spices ( tej patta, black cardamom, jeera, green cardamom, green chili (optional).
4. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add jaggery, tamarind paste. Mix well.
5. Now add the fried kathal pieces. Mix well.
6. Add beaten curd and mix well. Add kasoori methi (optional) .Cover and cook until kathal is done/soft/oil separates. The curry is ready.

Kathal Curry -Non-Fried Jackfruit pieces | Prepared with Marinated Pieces:

1. Wash and dry the kathal/jackfruit pieces on a kitchen towel.
2. Marination:
3. In a bowl, mix all the spices with dahi. Add lemon juice and mix well. In a deep pan, mix together Kathal pieces and curd mix. Let the curd coat all the pieces well. Add fried onions and mix again. Let this sit for 20 min covered.
4. Heat ghee in Kadai, add whole spices ( tej patta, black cardamom, jeera, green cardamom, green chili (optional)
5. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add jaggery, tamarind paste. Mix well.
6. Now add the marinated kathal pieces. 
7. Cover and cook until kathal is done/soft/oil separates. The curry is ready. You may remove the whole spices now. (Whole spices coming in the mouth while eating biryani is not pleasant, so remove them now.) Adjust the gravy consistency by adding the needed water.

Popular Recipe on the Blog: Jackfruit Biryani | Kathal Biryani. Must TRY!!

Jackfruit Curry | Kathal ki sabzi

Print Recipe

• CourseDinner, Lunch, side dish
• Cuisineindian, mughlai
• KeywordJackfruit/Kathal

Servings	Prep Time
4 ppl	10 min

Cook Time	Passive Time
15-20 min	20 min

Servings Prep Time 4 ppl 10 min

Cook Time Passive Time 15-20 min 20 min

Jackfruit Curry | Kathal ki sabzi Print Recipe CourseDinner, Lunch, side dish Cuisineindian, mughlai KeywordJackfruit/Kathal Servings Prep Time 4 ppl 10 min Cook Time Passive Time 15-20 min 20 min Servings Prep Time 4 ppl 10 min Cook Time Passive Time 15-20 min 20 min

Ingredients

For Kathal Marination (Non-fried Method)

• 500 gms Kathal / Jackfruit Washed and dried
• 1 tsp salt
• 1.5 cup dahi 250-300 ml
• 1/2 tsp haldi/turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder/ Dhania Powder
• 1 tsp garam masala five spice powder
• 1 tsp lemon juice
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1/4 cup Fried onions

Gravy /Curry - Marination Method:

• 4 tbsp Desi Ghee/ Clarified Butter
• 1 inch cinnamon stick /dalchini
• 1 tsp green cardomom powder
• 1/2 tsp salt Taste, as we have put salt in marination too.
• 1 tej patta / Bay leaf
• 1 big onion ground to paste
• 2 medium Tomatoes chard +skin removed and then pureed
• 1/2 tsp Gur Jaggery
• 1/2 tsp Tamarind paste optional (it improves flavor but you may omit if you wish)
• 1 tsp jeera
• 1/2 tsp ginger powder or ginger paste
• 1/2 tsp Garlic powder or garlic paste
• 1 green chili slit / optional

Gravy / Curry : Fried Jackfruit Method

• 4 tbsp Desi Ghee/ Clarified Butter
• 1 tsp Cumin Seeds Jeera
• 1 tej patta / Bay leaf
• 1 tsp green cardomom powder
• 1 big onion paste
• 2 medium Tomatoes chard +skin removed and then pureed
• 1 inch Cinnamom stick
• 1 cup curd
• 1 tsp kasoori methi /Fenugreek leaves optional
• 1/2 tsp garam masala five spice powder
• 1/2 tsp Gur Jaggery
• 1/2 tsp Tamarind paste optional (it improves flavor but you may omit if you wish)
• 1 tsp ginger paste
• 1 tsp garlic paste
• coriander leaves for garnish

Servings: ppl

Instructions

STEPS FOR FRIED VARIATION

1. 1. FRY THE KATHAL 2. PREPARE THE GRAVY [YOGHURT GRAVY] 3. ADD KATHAL AND COOK. KATHAL CURRY.

STEPS FOR MARINATED /NON-FRIED VARIATION

1. 1. MARINATE THE KATHAL PIECES 2. PREPARE THE GRAVY 3. ADD THE MARINATED PIECES AND COOK. 4. KATHAL CURRY READY.

PREP WITH NONFRIED-MARINATION METHORD

1. 1. Marination: In a bowl, mix all the spices with dahi. Add lemon juice and mix well. In a deep pan, mix together Kathal pieces and curd mix. Let the curd coat all the pieces well. Add fried onions and mix again. Let this sit for 20 min covered.

   
2. How to Make Kathal curry- With marinated pieces: Heat ghee in Kadai, add whole spices ( tej patta, jeera, green cardamom, green chili (optional)
3. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. add ginger paste, garlic paste. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)
4. Add jaggery, tamarind paste. Mix well. Now add the marinated kathal/ Jackfruit pieces.
5. Cover and cook until kathal is done/soft/oil separates. The curry is ready. You may remove the whole spices now. (Whole spices coming in the mouth while eating biryani is not pleasant, so remove them now.) Adjust gravy consistency as per preference. Add water if needed.

KATHAL CURRY- WITH FRIED KATHAL

1. Wash and dry the kathal/jackfruit pieces on a kitchen towel. Fry all the pieces till golden brown.
2. For Curry: Heat ghee in Kadai, add whole spices ( tej patta, jeera, green cardamom, green chili (optional).
3. 4. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Add ginger paste, garlic paste. Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add curd. Mix well and cook for 2-3 minutes. Keep stirring. Add jaggery, tamarind paste. Mix well.
4. Now add the fried kathal pieces. Mix well.
5. Add beaten curd and mix well. Add kasoori methi (optional) .Cover and cook until kathal is done/soft/oil separates. The curry is ready.
6. Garnish with coriander leaves and serve.