Shallow fry the jackfruit pieces till light brown in color. And this is precisely how my mum used to prepare kathal. If you try this recipe and love it, please leave a comment and a rating. Instant Green Chilli Pickle (Hari Mirch Ka Achar), Matar Paneer Recipe – Instant Pot + Stovetop. Also, there is a slight sourness in the sabji due to the addition of curd. This is the easiest and simplest kathal ki sabzi recipe I have come across. 1. Kathal Sabzi is a widely popular dish across North India. Hi Hina, we use a lot of jackfruit in our part of the world, and love it all sorts of different versions. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. If there is more water in the kathal sabji, then you can cook without lid on a medium-low flame till some of the water evaporates. The raw, unripe jackfruit with tender seeds is best for cooking. Serve hot with phulkas/roti or rice and onion rings. Please do not copy. There is some gravy in the sabji but not too much. 23. Firstly, don’t get intimidated by the complex structure of the fruit. Cut the jackfruit into medium size (1.5 – 2”) chunks, peel the seeds, slice them and wash them thoroughly. Check for doneness and turn off the heat. This usually takes 5 – 10 minutes over low heat. For instagram mention. You can also wrap up the pieces and keep them in the freezer for up to one month. The sabzi is flavorful and has a nice taste and meaty texture of the cooked kathal. With the advent of summers, the one of the many things thing I crave for is jackfruit. The curd should be fresh and not sour. Mix again and begin to sauté tomatoes on a low to medium flame. we respect your privacy and take protecting it seriously. The dish has a fibrous texture and delicious taste to it, hence it can be labeled as mock meat also. Season with salt as per taste and stir. 24. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Mix well. I added Tej patta .. you recipe doesn’t say so.. but the photos show it…. Simple and easy to make is this kathal ki sabzi made in a pressure cooker. If you use a large cooker, then you will need to add more water. 3. I share vegetarian recipes from India & around the World. 20. From sabzi, pickle to biryani, jackfruit is used in many regional Indian recipes. The ripe and sweet jackfruit with hard seeds should not be used for making sabzi. In north India, Jackfruit or kathal is either prepared as a dry sabzi or in the form of curry. 27. people have different styles to make it, but I always make it with lots of whole spices and onion, just like my mom. Stir often. Sauté the masala till the tomatoes soften and become pulpy. The raw, unripe jackfruit with tender seeds is best for cooking. You can keep aside the jackfruit seeds and then make a sabji with them or add to sambar or veggie stir fries. 9. Add 1 teaspoon shahi jeera or cumin seeds, 1 inch cinnamon, 4 cloves, 1 tej patta, 3 green cardamoms, 1 star anise and 4 to 5 black peppers. Hi, I am Dassana. Simple and easy to make is this kathal ki sabzi made in a pressure cooker. The sabzi is flavorful and has a nice taste and meaty texture of the cooked kathal. Thank you for the feedback and the rating. The kathal sabji tastes good with some chapatis or phulkas. if using chopped jackfruit already brought from outside, then rinse them in water first. Once you get the technique to clean the jackfruit right, nothing can stop you from making delicious jackfruit recipes every day. sauté onions till they turn golden. Heat 2 tablespoons oil in a 2 litre pressure cooker. 28. Log in, Aloo Gobi aur Matar ki Sabzi – Dry Alu Gobhi Matar. With a sharp knife remove the skin of the jackfruit. thanks for sharing. The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. YouTube If you made this recipe, please be sure to rate it in the recipe card below. Crush ½ teaspoon kasuri methi and add to the kathal ki sabji. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. If the masala mixture starts sticking to bottom of the cooker, then sprinkle some water and continue to sauté. As soon as you add curd, quickly stir to incorporate the curd in the rest of the masala. Add the bay leaf and cinnamon stick and saute till it becomes aromatic. When the pressure falls on its own in the cooker, remove the lid. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. Spread some oil on your palms, knife and chopping board. Now switch off the flame and add the beaten curd. 22. If you use a large cooker, then you will need to add more water. Wipe off the dirt, if there any with a clean kitchen towel. Fry the masala till oil separates. Let the spices splutter and become aromatic. Happy you liked the recipe. Oil prevents jackfruit fibre from sticking in your hand. Kathal (Jackfruit) Ki Sabzi is a succulent dry preparation of unripe jackfruit cooked with spices. 17. The recipe is made with kathal which is the hindi name for raw unripe jackfruit. But the flavor is best enjoyed when eaten as fresh as possible. Check for doneness and turn off the heat. Soumya, you can do this way also. This cleaning process can be used for both ripe/unripe variety of jackfruit. Pressure cook kathal ki sabji for 3 to 4 whistles on medium flame. Now add 1 1/2 cups of water and mix evenly. Nowadays, many supermarkets sell cleaned, ready to use pieces of jackfruit sealed in a plastic bag. In case the peel is not removed, then you will have to slice off the peels. To peel the jackfruit, first, grease your fingers well with mustard oil. The Punjabi kathal sabzi is a gluten-free, vegan, and one-pot recipe. Thanks for sharing! Twitter Sauté till you see oil specks on the top and sides of the masala. Heat mustard oil in a kadhai or skillet over medium flame. Now in a pan/kadhai, deep fry the jackfruit chunks in batches until they attain a golden colour. Let the spices splutter and become aromatic. Sauté till you see oil specks on the top and sides of the masala. I must have forgotten to add this. 26. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Kathal ki sabji recipe with step by step pics. Mix very well and sauté for 2 to 3 minutes till you see some specks of oil at the sides or on top. Cut the inner white coloured fibrous part into big chunks. Add 2 to 3 tablespoons water and grind to a smooth paste. Transfer to a metal colander. Sauté the masala till the tomatoes soften and become pulpy. 14. Now move the onion-ginger-garlic mixture to a side and add the tomato puree. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Serve kathal ki sabji with chapatis or phulkas. 18. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between. Soak the chopped jackfruit pieces in water, so that they do not get discoloured. You can also wrap up the pieces and keep them in the freezer for up to one month. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin. Kathal Ki Sabzi is an Indian style stir fry of unripe jackfruit cooked with onion, tomato, and spices. If using chopped jackfruit already brought from outside, then rinse them in water first. While we eat ripe jackfruit just plain, with unripe jackfruit I make a few recipes like kathal pulao, kathal biryani, kathal curry and jackfruit payasam.