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Kathal ki sabzi
Young green jackfruit (कटहल की सब्ज़ी) cooked into a dark, rich onion-tomato masala
In Uttar Pradesh, people joke that kathal is the vegetarian's mutton, and the comparison makes sense once you taste it. Young, unripe jackfruit has a firm, fibrous texture that absorbs a slow-cooked onion masala and the smoky warmth of black cardamom. Lucknow and Kanpur homes cook it in summer when the green fruit is plentiful, and it is a common choice for Sunday lunches and family gatherings, served with paratha or rice. The mistake to avoid is undercooking the jackfruit before adding it to the masala; it will remain rubbery no matter how long it simmers afterward. Chef's tip: frying the boiled pieces until golden before they go into the gravy gives them a meaty crust that holds up in the sauce.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the jackfruit
For the masala
Method
0/8 doneStep 1: Rub mustard oil on your hands and knife; the sticky white sap is hard to wash off otherwise. Cut the 1 ¾ lb young green jackfruit into quarters, slice off the thick spiky skin and the hard core, and cut the flesh into 3 cm chunks.
15 minStep 2: Simmer the pieces in water with the ½ tsp ground turmeric and 1 tsp salt over medium heat for 12–15 minutes until a knife slides in easily. Drain well. Tinned jackfruit needs only rinsing and patting dry.
15 minStep 3: Heat the 5 tbsp mustard oil in a heavy kadhai until it smokes lightly, then lower to medium. Fry the jackfruit in two batches for 5–6 minutes each until golden-brown on the edges, then lift out.
12 minStep 4: In the same oil, add the 2 bay leaves, 1 black cardamom pod, 4 cloves, 1 cinnamon stick and 1 tsp cumin seeds and let them sizzle for 30 seconds. Add the 2 onions and cook on medium heat for 10–12 minutes, stirring, until deep golden-brown.
12 minStep 5: Add the 1 tbsp ginger paste, 1 tbsp garlic paste and 2 green chillies and fry for 1 minute until the raw smell goes. Add the ½ tsp ground turmeric, 1 ½ tsp Kashmiri red chilli powder and 2 tsp ground coriander with a splash of water and cook for 1 minute.
2 minStep 6: Add the 2 tomatoes and 1 tsp salt and cook (bhuno) on medium heat, stirring often, for 8–10 minutes until the masala darkens and oil separates around the edges.
10 minStep 7: Add the fried jackfruit and stir for 3 minutes to coat. Pour in the 1 ¾ cups hot water, cover and simmer on low for 12–15 minutes until the gravy is thick and clings to the pieces.
15 minStep 8: Finish with the 1 tsp garam masala and ½ oz fresh coriander, rest for 5 minutes, and serve with parathas or rice.
5 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 5 g
- Carbs
- 34 g
- Fat
- 18 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kathal ki sabzi take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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