Name: Kathal Ki Sabzi (Jackfruit Curry)
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Raw Jackfruit, kathal, peeled and cut into medium chunks; 1½ Onion, large, finely sliced; 1 Tomato, roughly chopped; ¾ tbsp Ginger-Garlic Paste, generous amount needed; 1 Green Chili Pepper, slit; ½ Assorted Whole Spices, bay leaf, black cardamoms, cinnamon, cloves; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ¼ tsp Red Chilli Powder, spicy; 1 tsp Ground Coriander; ½ tsp Meat Masala, or Garam Masala, enhances the 'meaty' flavor; 2 tbsp Mustard Oil, divided, essential for authentic taste; ¾ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hr 15 mintotal

55 min hands-on20 min hands-off

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

In a pressure cooker, boil the jackfruit chunks with water, a pinch of turmeric, and salt for just 1 whistle. Drain and keep aside.
Heat a portion of the mustard oil in a heavy kadhai until it reaches its smoking point. Lower the heat, add the boiled jackfruit chunks, and fry them until golden brown and slightly crispy on the edges. Remove and set aside.
In the same kadhai, add the remaining mustard oil. Introduce the cumin seeds and all whole spices, allowing them to crackle.
Add the sliced onions. Cook patiently on medium heat for 10-12 minutes until they achieve a deep, dark brown caramelization to form the gravy's base.
10–12 min
Add ginger-garlic paste and slit green chillies. Sauté for 2 minutes to cook out the raw profile.
2 min
Stir in the chopped tomatoes, turmeric, coriander powder, both chilli powders, and salt. Cook until the tomatoes break down completely and the oil separates noticeably from the masala.
Return the fried jackfruit pieces to the pan. Toss them thoroughly in the thick masala and roast for 3-4 minutes on medium heat.
3–4 min
Pour in warm water. Cover the pan and simmer on low heat for 15 minutes until the jackfruit is completely tender and has deeply absorbed the spiced aromatics.
15 min
Finish the dish by folding in the Meat Masala or Garam Masala along with freshly chopped coriander.
Serve immediately.

How to tell it's done

An intensely flavorful, thick, and oily dark brown gravy coating fibrous, chewy, robust chunks of jackfruit.

Getting it right

Tip

Pan-frying the boiled jackfruit before building the gravy ensures a dense, fibrous texture mimicking meat, preventing it from turning to mush. A deep browning of the onions is imperative for the signature dark gravy.

What to serve it with

Often celebrated as 'Vegetarian Mutton', this pairs spectacularly with hot Puris, Parathas, or steaming Basmati Rice.

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Ingredients