kathal ki sabji recipe with step by step pics. simple and easy to make is this kathal ki sabzi made in a pressure cooker. the sabzi is flavorful and has a nice taste and meaty texture of the cooked kathal. for those who do not know – kathal is the hindi name for raw unripe jackfruit.
along with mangoes and some berries, jackfruit is also an indian summer fruit. while we eat ripe jackfruit just plain, with unripe jackfruit i make a few recipes like kathal pulao, kathal biryani, kathal curry and jackfruit payasam.
this is a north indian style kathal ki sabji and the recipe comes from my mom. this is not a dry sabji. there is some gravy in the sabji but not too much. also there is a slight sourness in the sabji due to the addition of curd. this slight sourness tastes good and accompanies the kathal’s taste and texture very well. the kathal sabji tastes good with some chapatis or phulkas.
buying a whole jackfruit from the market, then peeling and then cutting it is a task. so i ask the vegetable vendor to peel the kathal for me. you can also do the same.
few more sabji recipes you may like are:
kathal ki sabji
INGREDIENTS FOR kathal ki sabji
for ground green masala paste
- ¼ cup coriander leaves
- 2 tablespoons mint leaves
- 1 inch ginger or 1 teaspoon chopped ginger
- 6 to 7 medium garlic cloves or 1 teaspoon chopped garlic
- 1 to 2 green chilies - chopped
- 2 to 3 tablespoons water for grinding
other ingredients for kathal ki sabji
- 2 tablespoons oil
- 1 teaspoon shahi jeera or cumin seeds
- 1 inch cinnamon (dalchini)
- 4 cloves (lavang)
- 3 green cardamoms
- 1 star anise (chakriphool)
- 4 to 5 black peppers
- 1 medium onion - finely chopped or ½ cup finely chopped onion
- 1 medium tomato - chopped or ⅓ cup chopped tomatoes
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ½ teaspoon kashmiri red chilly powder
- 1 teaspoon coriander powder
- ¼ cup fresh curd - beaten
- 3 cups chopped kathal (unripe raw jackfruit)
- ½ cup water
- salt as required
- ½ teaspoon kasuri methi (dry fenugreek leaves, crushed
- 1 to 2 tablespoons chopped coriander leaves
HOW TO MAKE kathal ki sabji
chopping kathal (jackfruit)
- spread some oil on your palms, knife and chopping board. rinse the peeled jackfruit. then chop the jackfruit. generally i get the peel removed from the vegetable vendor.
- in case the peel is not removed, then you will have to slice off the peels. if using chopped jackfruit already brought from outside, then rinse them in water first. soak the chopped jackfruit pieces in water, so that they do not get discoloured. you will need 3 cups chopped kathal.
- you can keep aside the jackfruit seeds and then make a sabji with them or add to sambar or veggie stir fries. if adding to stir fries the seeds have to be boiled or steamed before you add them.
making green masala paste
- in a small blender or grinder jar, take ¼ cup coriander leaves, 2 tablespoons mint leaves, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 to 2 green chilies (chopped).
- add 2 to 3 tablespoons water and grind to a smooth paste.
making kathal ki sabji
- heat 2 tablespoons oil in a 2 litre pressure cooker.
- add 1 teaspoon shahi jeera or cumin seeds, 1 inch cinnamon, 4 cloves, 3 green cardamoms, 1 star anise and 4 to 5 black peppers.
- let the spices splutter and become aromatic.
- then add ½ cup finely chopped onions.
- mix the onions with the spices and sauté on a medium flame stirring often. sauté onions till they turn golden.
- then add the ground green masala paste.
- mix very well and sauté for 2 to 3 minutes till you see some specks of oil at the sides or on top.
- now add ⅓ cup chopped tomatoes. mix well.
- add ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ½ teaspoon kashmiri red chilly powder and 1 teaspoon coriander powder.
- mix again and begin to sauté tomatoes on a low to medium flame. stir often.
- meanwhile in a bowl beat ¼ cup fresh curd (dahi or yogurt). the curd should be fresh and not sour.
- sauté the masala till the tomatoes soften and become pulpy. if the masala mixture starts sticking to bottom of the cooker, then sprinkle some water and continue to sauté.
- now switch off the flame and add the beaten curd.
- as soon as you add curd, quickly stir to incorporate the curd in the rest of the masala.
- then keep the flame to a low and sauté the masala stirring non-stop. sauté till you see oil specks on the top and sides of the masala.
- then add the 3 cup chopped kathal (unripe raw jackfruit).
- mix well and sauté for a minute.
cooking kathal ki sabji
- add ½ cup water. if you use a large cooker, then you will need to add more water.
- season with salt as per taste and stir.
- pressure cook kathal ki sabji for 3 to 4 whistles on medium flame.
- when the pressure falls on its own in the cooker, remove the lid. if there is more water in the kathal sabji, then you can cook without lid on a medium-low flame till some of the water evaporates.
- crush ½ teaspoon kasuri methi and add to the kathal ki sabji.
- lastly add 1 to 2 tablespoons chopped coriander leaves. mix well.
- serve kathal ki sabji with chapatis or phulkas.
preparation to make kathal ki sabzi
1. spread some oil on your palms, knife and chopping board. rinse the peeled jackfruit. then chop the jackfruit. generally, i get the peel removed from the vegetable vendor. in case the peel is not removed, then you will have to slice off the peels. if using chopped jackfruit already brought from outside, then rinse them in water first. soak the chopped jackfruit pieces in water, so that they do not get discoloured. you will need 3 cups chopped kathal. you can keep aside the jackfruit seeds and then make a sabji with them or add to sambar or veggie stir fries. if adding to stir-fries the seeds have to be boiled or steamed before you add them.
b) making green masala paste
2. in a small blender or grinder jar, take ¼ cup coriander leaves, 2 tablespoons mint leaves, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 to 2 green chilies (chopped).
3. add 2 to 3 tablespoons water and grind to a smooth paste.
making kathal ki sabzi
4. heat 2 tablespoons oil in a 2 litre pressure cooker. add 1 teaspoon shahi jeera or cumin seeds, 1 inch cinnamon, 4 cloves, 3 green cardamoms, 1 star anise and 4 to 5 black peppers.
5. let the spices splutter and become aromatic.
6. then add ½ cup finely chopped onions.
7. mix the onions with the spices and sauté on a medium flame stirring often.
8. sauté onions till they turn golden.
9. then add the ground green masala paste.
10. mix very well and sauté for 2 to 3 minutes till you see some specks of oil at the sides or on top.
11. now add ⅓ cup chopped tomatoes.
12. mix well.
13. add ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ½ teaspoon kashmiri red chilly powder and 1 teaspoon coriander powder.
14. mix again and begin to sauté tomatoes on a low to medium flame. stir often.
15. meanwhile in a bowl beat ¼ cup fresh curd (dahi or yogurt). the curd should be fresh and not sour.
16. sauté the masala till the tomatoes soften and become pulpy. if the masala mixture starts sticking to bottom of the cooker, then sprinkle some water and continue to sauté.
17. now switch off the flame and add the beaten curd.
18. as soon as you add curd, quickly stir to incorporate the curd in the rest of the masala.
19. then keep the flame to a low and sauté the masala stirring non-stop. sauté till you see oil specks on the top and sides of the masala.
20. then add the 3 cups chopped kathal (unripe raw jackfruit).
21. mix well and sauté for a minute.
cooking kathal ki sabji
22. add ½ cup water. if you use a large cooker, then you will need to add more water.
23. season with salt as per taste and stir.
24. pressure cook kathal ki sabji for 3 to 4 whistles on medium flame.
25. when the pressure falls on its own in the cooker, remove the lid. if there is more water in the kathal sabji, then you can cook without lid on a medium-low flame till some of the water evaporates.
26. crush ½ teaspoon kasuri methi and add to the kathal ki sabji.
27. lastly add 1 to 2 tablespoons chopped coriander leaves. mix well.
28. serve kathal ki sabji with chapatis or phulkas.
I prefer to fry kathal little bit seperately before adding it to the masala u drescribed to prepare. This helps to remove rawness of kathal and improves taste as well. Just to add 🙂 I always use ur recipes to impress my husband with my cooking skilks.
Soumya, you can do this way also. thanks for sharing.