How to Make Kathal Ki Sabzi at Home

How to Make Kathal Ki Sabzi at Home

About Kathal Ki Sabzi:

Kathal ki sabzi is a delicious, flavourful, and tasty recipe made with kathal known as raw jackfruit, potatoes, onions, tomatoes, whole and powdered spices and herbs.  Kathal ki sabzi is a very famous Indian recipe, which is very simple and easy to make.  You can serve this kathal ki sabzi with roti, paratha, or with steamed rice.

Ingredients:

  • 800-900 grams of raw and tender jackfruit (Kathal) peeled, washed, and cut into big size cubes.
  • 2 medium sized potatoes peeled, washed, and cut into big size cubes.
  • 2 bay leaves.
  • 5-6 tablespoons of mustard oil or any kind of cooking oil.
  • 2-3 green cardamoms.
  • 3-4 cloves.
  • 1 cinnamon stick.
  • 2 tablespoons of garlic ginger paste.
  • 1 teaspoon turmeric powder.
  • 2 teaspoon coriander powder.
  • 1 teaspoon garam masala.
  • 2-3 slit green chillies or to taste.
  • 1/4th teaspoon sugar.
  • Some finely chopped coriander leaves.
  • Salt to taste.
  • Water as required to make gravy and to boil the jackfruit.
  • Red chilli powder to taste.
  • 2 medium sized onions finely chopped or paste.
  • 2 medium sized tomatoes finely chopped or pureed.
  • 1/2 teaspoon cumin seeds.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Boiling of Kathal (Jackfruit):

  1.  Take a pressure cooker and add on the cubed jackfruits, water as required to boil the jackfruit pieces, salt to taste, and 1/2 teaspoon turmeric powder and then mix all the ingredients well.
  2.  Then, put on the lid and pressure cook the raw jackfruit pieces for 1-2 whistles on a medium flame or until jackfruit (Kathal) pieces are 60-70% cooked.
  3.  Then, turn off the flame and let the pressure cooker to release the pressure itself.
  4.  When cooker releases all the pressure, drain out all the water from the jackfruit (Kathal) and pat dry them in a kitchen towel or tissue and keep aside for later use.

Method of Making Kathal Ki Sabzi:

  1.  Take a kadai and turn on the flame.
  2.  When kadai is hot, add on 2 tablespoons of mustard oil or any kind of cooking oil.
  3.  When oil is hot, add on the cubed potatoes and shallow fry them on a medium flame for 5-6 minutes or until potatoes are light golden in colour (If you want, you can deep fry the potatoes).
  4.  Then, transfer the shallow fried potatoes into a plate and keep aside for later use.
  5.  Then, in the same kadai, add 1-2 tablespoons of mustard oil or any kind of cooking oil.
  6.  When oil is hot, add on the boiled jackfruits and shallow fry them on a medium flame for 6-7 minutes or until you see some brown spots on top of the jackfruit pieces (If you want, you can deep fry the jackfruits).
  7.  Then, transfer the shallow fried jackfruits into a plate and keep aside for later use.
  8.  Then, in the same kadai, add on 2-3 tablespoons of mustard oil or any kind of cooking oil.
  9.  When oil is hot, add 1/4th teaspoon of sugar and let the sugar to turn brown.
  10.  Then, add bay leaves, cardamoms, cinnamon stick, and cloves and saute them on a low flame for 10 seconds.
  11.  Then, add 1/2 teaspoon cumin seeds and let it splutter.
  12.  Then, add finely chopped onions or paste and saute on a medium to high flame until onion turns golden brown in colour.
  13.  Then, add 2 tablespoons of garlic ginger paste and cook on a low to medium flame for 2-3 minutes or until raw flavour of the garlic ginger is gone.
  14.  Then, add finely chopped tomatoes or pureed tomatoes, salt to taste, and 1/2 teaspoon turmeric powder and mix well.
  15.  Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy.  Stir occasionally.
  16.  Then, add red chilli powder to taste and coriander powder and mix well.
  17.  Then, cook the masala on a low to medium flame for 7-8 minutes or until oil gets separated from the masala.  Stir occasionally.
  18.  Then, add shallow fried jackfruits and potatoes and mix well.
  19.  Then, saute the jackfruits and potatoes with the masala for 3-4 minutes on a medium flame.  Stir occasionally.
  20.  Then, add water as required to make the gravy and slit green chillies to taste and mix well.
  21.  Then, increase the flame and let the water come to a boil.
  22. When water comes to a boil, then cover the lid and cook the kathal ki sabzi on a low flame for 15-20 minutes or until potatoes and jackfruits are well cooked.  Stir occasionally.
  23.  Then, add 1 teaspoon garam masala and mix well.
  24.  Then, cover the lid and cook for another 3-4 minutes.
  25.  Then, add some finely chopped coriander leaves and mix well.
  26.  Then, turn off the flame and give 5 minutes of standing time to the kathal ki sabzi.
  27.  Then, transfer the kathal ki sabzi into a serving bowl and serve with roti, paratha, or with steamed rice.
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Kathal Ki Sabzi
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