kathal ki sabji

Kathal ki sabji (Jackfruit sabji)

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

This flavorful, tasty sabzi is made from unripe jackfruit whereas ripe jackfruit can be eaten plain.

Our easy jackfruit curry or kathal ki sabzi recipe scores at the top of our list of recipes to make with the wondrously delicious jackfruit – known as kathal in Hindi. Savoury, slightly tangy, and gently spiced, this is the best jackfruit curry I have had the pleasure of eating. It’s delicious and shines as a dish that can hold its own against any other Indian curry, veg or non-veg.

Kathal Sabzi can be best served and enjoyed with hot chapati or paratha.

Ingredients for kathal ki sabji

  • 500 gms jackfruit
  • tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 Bay leaf 
  • 1-inch Cinnamon stick 
  • 3 Green cardamom 
  • 3-4 Peppercorn
  • 3 Cloves
  • ½ cup finely chopped onion
  • ⅓ cup chopped tomatoes
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2-3 Green chilies (slit)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Garam Masala
  • ½ teaspoon red chili powder
  • 1 teaspoon Coriander Powder
  • Salt to taste
  • ½ cup water
  • 1 to 2 tablespoons chopped coriander leaves

Instructions for kathal ki sabji


  1. Rinse the peeled jackfruit. Cut the jackfruit into 1-inch cubes.
  2. Add the chopped jackfruit in a pressure. Boil it for 3 whistles on high flame.
  3. Let the pressure cooker cool enough to unlock the lid. Drain and wash jackfruit cubes. set aside.

Making kathal ki sabji

  1. Heat 2 tablespoons oil in a pressure cooker.
  2. Add cumin seeds, cinnamon, cloves, tej patta, green cardamom, and black peppers.

  3. As soon as the spices splutter and become aromatic, add chopped onions, garlic and ginger.
  4. Mix the onions with the spices and sauté on medium heat stirring often. Cook on low flame till the onions turn translucent.
  5. Add chopped tomatoes. Stir and mix well till the fat separates.
  6. Now, take a bowl, and add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder.
  7. Mix again and begin to sauté tomatoes on low to medium heat. Stir often.
  8. Then add the 3 cups boiled kathal (unripe raw jackfruit). Mix well and sauté for a minute.
  9. Now add the green chilies, Season with salt as per taste, and stir a few times before adding about half a cup of water.
  10. Then add 1/2 a cup of water, close the lid, and let the pressure build up till the first whistle. Lower the heat and cook for 5 more minutes.
  11. If the jack fruit is very fresh and tender it might cook sooner, hard jack fruit may take some more time.
  12. Lastly, add 1 to 2 tablespoons of chopped coriander leaves. Stir and mix well.
  13. Serve hot, garnished with coriander leaves.

Serving Suggestions

Poori is a favored pairing with kathal ki sabji during the spring season and especially Holi but in summer it is always served with cooling cucumber raita, sliced and vinegar-soaked onions, and plain thin chapatis.

Serve kathal ki sabji hot or warm with chapatis or phulka or paratha or tandoori roti or rumali roti.

Tips and Variations

  •  To spruce up your kathal, you could also add aloo to the recipe.
  • It is advisable to oil your hands when handling, peeling, and cutting jackfruit. The oil protects your hands from the sticky liquid secreted by the jackfruit.


  • How long can we keep kathal ki sabzi?

Kathal fruit can be kept in the freezer for up to six months. You can also prepare the vegetables ahead of time and refrigerate them for up to 24 hours.

  • What foods complement kathal ki sabzi?

First and foremost, it should be served hot and fresh. You could also garnish with coriander (cilantro) and serve with naan, roti, or phulka.

  • Why is Jackfruit a good meat substitute?

jackfruit is often referred to as ‘vegetarian meat’ due to its fibrous texture and meaty flesh. When cooked, the texture is close to that of mutton or lamb.

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