Jackfruit Curry

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Raw or ripe jackfruit? I would always choose raw jackfruit over the ripe version of this fruit. Because raw jackfruit or ‘kathal’ as we call in the Hindi language, makes for a great ingredient to make curries, dry sabzis and lovely pickles too. These days, it is a hot favorite of newly turned vegans or vegetarians too, as it looks and gives a similar mouthfeel as meats. Thus, popular as vegan meat too. This homestyle Jackfruit Curry is one of the all-time favorite curry recipes at my home.

kathal recipe served in a blue rimmed bowl with text layovers.

Due to the recipe request for a jackfruit curry, I asked my mom her recipe method. So the jackfruit curry recipe shared here comes from my mom. Its one of those curries that have a homely feeling and taste.

The fibrous form of raw jackfruit or kachcha kathal goes into making this delish curry. Besides curries or gravies, there are other sumptuous recipes with unripe jackfruit like this dry Kathal Ki Sabji and this robust and flavorful Kathal Biryani. This biryani is so amazing that a lot of my non-vegetarian friends also prefer it over their usual mutton or chicken biryanis.

My mom also uses the jackfruit seeds in the curry. But you can remove these if you want. I remove them and add them to sabzis (stir fried or steamed veggies dishes) or add them to sambar or leafy vegetables stir fries.

Getting a whole jackfruit, then peeling and then cutting it is a task. So I ask the veggie vendor to peel the kathal for me. You can do the same.

The best way to serve this Jackfruit Curry is with steamed rice. It also tastes fantastic with chapattis, rotis, phulkas or plain parathas.

Step-by-Step Guide

How to make Jackfruit Curry

1. Apply some oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds.

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. Add the jackfruit pieces in a pressure cooker.

While chopping jackfruit, you can remove the seeds if you want or add them in the dish. If using peeled jackfruit, then rinse it in water very well, before chopping it.

kathal to make kathal curry recipe

2. Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.

kathal to make kathal curry recipe

3. Add enough water which just about cover the jackfruit pieces. Mix well.

kathal to make kathal curry recipe

4. Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium heat. Once the pressure settles down, then only remove the lid. Drain all the water and keep the cooked jackfruit aside.

kathal to make kathal curry recipe

Making paste

5. Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.

onions to make kathal curry recipe

6. Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.

making kathal curry recipe

7. In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.

making kathal curry recipe

8. Grind to a smooth paste. Keep aside.

making kathal curry recipe

Making Jackfruit Curry

9. Heat 2 tablespoons oil or ghee in a pan or kadai.

making kathal masala curry recipe

10. Then add the following spices and let them crackle – ½ teaspoon shah jeera, 1.5 inches cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta (Indian bay leaf).

You can slightly crush the green cardamoms before adding them.

making kathal masala curry recipe

11. Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then first quickly stir and then cover the pan partly with a lid till the spluttering stops.

making kathal masala recipe

12. Stir and mix very well.

making kathal masala recipe

13. On a low to medium-low heat, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.

making kathal masala recipe

14. Then add the tomato paste. Be careful as the mixture splutters.

preparing kathal masala recipe

15. Stir and mix very well.

preparing kathal masala recipe

16. Saute the masala till you see oil releasing from its sides. Saute on a low to medium-heat and stir often.

preparing kathal masala recipe

17. Then add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and 1 teaspoon coriander powder.

preparing jackfruit curry recipe

18. Mix very well.

preparing jackfruit curry recipe

19. Saute for a minute.

preparing jackfruit curry recipe

20. Keep the heat to a low or you can even switch off the heat. Then add 3 tablespoons of beaten full fat curd.

making jackfruit masala recipe

21. As soon as you add curd, quickly and briskly mix it very well with the onion-tomato masala.

making kathal masala recipe

22. Now saute on a low to medium-low heat, till you see oil releasing from the sides.

preparing kathal masala recipe

Cooking Jackfruit Curry

23. Then add 1.25 cups water.

preparing kathal masala recipe

24. Mix very well.

preparing kathal masala recipe

25. Season with salt as per taste.

preparing kathal masala recipe

26. Bring the curry to a simmer. You can add less or more water as per your requirements.

preparing kathal masala recipe

27. Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.

kathal masala recipe

28. Cover the pan with a lid and simmer for 8 to 9 minutes.

kathal masala recipe

29. Remove the lid.

kathal masala recipe

30. Later, sprinkle ½ teaspoon garam masala powder. Mix well.

kathal masala recipe

31. Switch off the heat and add 2 tablespoons of chopped coriander leaves. Mix again.

kathal masala recipe

32. Serve jackfruit curry hot or warm with steamed rice or chapatis or paratha.

jackfruit curry

If you are looking for more Curry recipes then you can check:

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kathal recipe, raw jackfruit curry recipe, kathal curry recipe

Jackfruit Curry

This jackfruit curry is a home-style delicious curry made with raw jackfruit.
4.94 from 15 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine North Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

for pressure cooking jackfruit

  • 250 grams jackfruit unripe – (kathal)
  • 1 to 2 pinches turmeric powder
  • ¼ teaspoon salt
  • water as required – for pressure cooking jackfruit

for onion paste

  • 80 grams onion or 1 large onion or ¾ cup chopped onions
  • 1 to 2 tablespoons water – optional and if required while grinding onions

for tomato masala paste

  • 1 tomatoes – large or 160 grams tomatoes or ¾ cup chopped tomatoes
  • 1 inch ginger or 2 teaspoons roughly chopped ginger
  • 8 to 10 garlic – small-sized or 2 teaspoons roughly chopped garlic
  • 1 tablespoon mint leaves
  • 2 tablespoons chopped coriander leaves (cilantro leaves)

for jackfruit curry

  • 2 tablespoons oil or ghee
  • ½ teaspoon shahi jeera (caraway seeds)
  • 1.5 inches cinnamon
  • 4 green cardamoms
  • 4 cloves
  • 1 black cardamom
  • 1 small to medium tej patta (indian bay leaf)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon Coriander Powder (ground coriander)
  • 3 tablespoons Curd – full fat and whisked
  • 1.25 cups water or add as required
  • ½ teaspoon Garam Masala
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions
 

pressure cooking jackfruit

  • Apply oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds. 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.
  • Add the jackfruit pieces in a pressure cooker. While chopping jackfruit, you can remove the seeds if you want or add them in the dish.
  • Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.
  • Add enough water which just about cover the jackfruit pieces.
  • Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium flame.
  • Once the pressure settles down, then remove the lid. Drain all the water and keep the cooked jackfruit aside.

preparing onion paste

  • Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.
  • Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.

preparing tomato paste

  • In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.
  • Grind to a smooth paste. Keep aside.

making jackfruit curry

  • Heat 2 tablespoons oil in a pan or kadai.
  • Then add the following spices and let them crackle – ½ teaspoon shah jeera, 1.5 inch cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta. You can slightly crush the green cardamoms before adding.
  • Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then cover the pan partly with a lid till the spluttering stops.
  • Mix very well.
  • On a low to medium-low flame, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.
  • Then the tomato paste. Be careful as the mixture splutters.
  • Mix very well.
  • Saute the masala till you see oil releasing from its sides. Saute on a low to medium-flame and stir often.
  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder.
  • Mix very well. saute for a minute.
  • Keep the flame to a low or you can even switch off the flame. Then add 3 tablespoons beaten full fat curd.
  • As soon as you add curd, Quickly and briskly mix it very well with the onion-tomato masala.
  • Now saute on a low to medium-low flame, till you see oil releasing from the sides.

cooking jackfruit curry

  • Then add 1.25 cups water. mix very well. season with salt as per taste.
  • Bring the curry to a simmer. You can add less or more water as per your requirements.
  • Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.
  • Cover the pan with a lid and simmer for 8 to 9 minutes.
  • Later, sprinkle ½ teaspoon garam masala powder. Mix well.
  • Switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. Mix again.
  • Serve jackfruit curry with steamed rice or chapatis.

Nutrition Info (Approximate Values)

Nutrition Facts
Jackfruit Curry
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 2mg1%
Sodium 462mg20%
Potassium 498mg14%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 14g16%
Protein 3g6%
Vitamin A 574IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 18mg22%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin K 6µg6%
Calcium 77mg8%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 38mg10%
Phosphorus 60mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Jackfruit Curry post from the archives first published in May 2017 has been updated and republished on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

  1. Thank you so much!
    I’m not an Indian but love Indian food. I like to try new food in restaurants and then cook it in home with your recipes! It always comes out nice! Thank you for sharing tips such as put oil to knife and cutting board.

    1. welcome elena and thanks a lot. i try to add tips whenever adding a recipe or when i remember it. glad that you appreciate this. you comment will help me in remembering the tips and suggestions when adding recipes. thanks again.

  2. Please guide that on your webpage ,MENU button does not comes on every page specially once if a recipe is opened so at times it gets difficult to locate search bar ?

    1. Meghà, menu button appears once you scroll down the page to some extent. Google search button is right at the top.

  3. Hello Dassana,
    It seems as if you are my friend sitting in front of me and I am chit chatting and learning from you. Thank you kathal was extremely tasty and soft just melted in mouth.
    Secondly I always used to think that green cardamom if crushed and added in food will always increase the taste and as you rightly shared in this recipe it did.
    Just in case if going forward if I add the same crushed cardamom in recipes where it is added instead of adding it whole would it be ok ?

    1. Welcome Meghà. Thanks for your nice words. You can add crushed cardamom in recipes where you want to add the flavors of cardamom.

  4. First of all thank you for this recipe as I was really waiting for you to publish Jackfruit recipe because this is the first jackfruit curry after jackfruit pulao. My husband likes jackfruit and my mom cooks lehsun wala jackfruit but somehow that strong taste of garlic husband does not likes so thanks to you for posting this as curry he prefers more than dry and I trust only your website for recipes one does not need to think twice even if it is your site and way you explain is commendable. Thank you….

    1. Welcome Meghà. Thanks a lot for your positive feedback and appreciation on recipes. I wanted to posted this kathal curry for a long time. Good I posted finally.

  5. Awesome awesome super awesome lip smacking recipe. Tried making kathal using this recipe. My mom and husband were surprised that I could cook kathal so well. And the best part of the recipe is that it uses less oil. Love all your recipes Dassana. Thank you so much 🙂

    1. Welcome Priya. Glad to know that everyone liked the dish. Thanks for leaving this sweet feedback.