Kathal ki Sabzi, also known as Raw Jackfruit Curry, is a classic Indian vegetarian curry that is loved for its meaty texture, rich flavours, and traditional taste. Raw jackfruit is often called vegetarian meat because of its fibrous texture, making it a popular choice in hearty vegetarian meals.
This no-tomato kathal ki sabzi is prepared using fresh curd (yogurt), a homemade aromatic spice powder, and golden fried onions (barista), cooked in mustard oil for an authentic, dhaba-style flavour.
In this recipe, the jackfruit...
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Clean and cut the raw jackfruit into medium cubes.
Add jackfruit, water, and turmeric to a pressure cooker.
Cook for 1 whistle on medium-high heat. Let the pressure release naturally. (If no pressure cooker is available, parboil jackfruit in a pot for 20-25 minutes until 90% done).
Drain the jackfruit and reserve the turmeric water for later use.
Add all the whole spices to a grinder.
Grind into a fine aromatic powder. Set aside.
In a bowl, whisk curd with coriander powder, Kashmiri chilli powder, kasuri methi, and turmeric.
Keep aside.
Heat mustard oil in a deep pan until it lightly smokes.
Toss sliced onions with salt and cornflour.
Fry until golden brown and crisp. Remove and drain on a paper towel.
In the same oil, shallow-fry boiled jackfruit pieces until lightly golden. Remove and set aside.
In the remaining oil, add cumin seeds, bay leaves, black cardamom, and cinnamon. Let them crackle.
Lower the heat and add curd mix, fried barista, ginger-garlic paste, green chillies, and salt.
Stir continuously until the oil separates.
Add fried jackfruit pieces and about 2 tbsp of prepared spice mix powder.
Pour in the reserved turmeric water (adjust consistency as needed).
Cover and simmer on low heat for 12–15 minutes, until the jackfruit is tender and absorbs the flavours.
Taste and adjust seasoning.
Garnish with fresh coriander leaves.
Serve hot with paratha, naan, or steamed rice.
Always whisk curd well and cook on low heat to avoid curdling.
Shallow-frying jackfruit improves texture and flavour — do not skip this step.
Mustard oil gives an authentic flavour; for neutral oil, add 1 tsp mustard seeds to tempering.
Extra spice powder can be stored in an airtight jar.
Adjust spice and chillies according to taste.
Is Kathal (Jackfruit) good for vegetarians?
Yes! It's a high-fibre, protein-rich plant-based option with a meat-like texture.
Can I skip the boiling of jackfruit?
Yes. If you don't want to boil, shallow-fry the jackfruit directly on medium heat for 8-10 minutes until tender.
Can I make this without tomatoes?
Absolutely. This recipe is tomato-free and uses curd and fried onions for the richness.
Why is jackfruit fried before cooking?
Frying removes raw taste and enhances flavour and texture.
How do I prevent curd from curdling?
Always whisk the curd well and add it on low heat, stirring continuously.
Can this kathal curry be made ahead?
Yes. In fact, it tastes even better the next day as the flavours deepen.
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