Kathal Ki Subzi Recipe | Vegan Jackfruit Curry
Vegan and Gluten-free, easy delicious Jackfruit Curry Recipe with onion tomato masala to have with Chapatis or Paratha or any bread of your choice.
Here I bring you the traditional way of making Jackfruit/Kathal Curry in Indian spices.
Jackfruit aka Kathal in Hindi, is a summer veggie and is widely used in Indian Cuisine to make curries, south Indian style payasam (pudding) and cutlets or kebabs. These days Kathal biryani has also gained popularity.
Not only in Indian Cuisine, it is widely used in other international cuisines as well to make desserts and curries.
In India, summers are the best time to enjoy Jackfruit dishes. To make savory curries/koftas or cutlets use milky white raw jackfruit as the ripe ones are sweeter and best used for making desserts.
Jackfruit is one of the most preferred vegan substitute for meats by Vegans due to it’s meaty texture. Kathal/Jackfruit cooked in spices is very much similar to chicken/mutton curries.
Fresh/Canned Kathal for the Kathal Ki Subzi?
Fresh or canned or frozen any can be be used to make jackfruit curries and other dishes. Whenever I can get fresh jackfruit I prefer to use it in curries.
It is quite a lengthy task to clean jackfruit pieces. One due to the pricky skin and the other due to the presence of sticky sap that makes it really difficult to clean the vegetable. I remember my mom taking time out on Sundays(she had full week working) to clean the veggie as those times one didn’t get the cut pieces. She used to apply mustard oil on her hands and knife before cutting the pieces to make the work easier and less messy for her. The sap can leave whitish marks on hand which makes it really difficult to clean. It also takes quite a lot of time to take out and clean the seeds.
To save myself form all the work, I usually clean and cut pieces from the vegetable vendors(in India).
When we stayed in US, there I used to buy frozen jackfruit form Indian Grocery stores. Canned Jackfruit preserved in brine can also be used. Drain out the brine and wash the jackfruit pieces in fresh water and use as required.
Benefits of Kathal/Jackfruit
Jackfruits are rich source of antioxidants, Vit. C, Vit B, folates, riboflavin, potassium and manganese. Due to high fiber content is relieves constipation. Due high Vit C content it is very good for skin . It is also known to fight cancerous cells and cure mouth ulcers.(Source Google)
How to Cook Jackfruit for Curry
It is always preferable to either boil jackfruit pieces in water for few minutes or fry/sauté in oil. In traditional North Indian Style cooking many people love to fry jackfruit pieces and make rich curry which can be dry/semi dry/ thick saucy curries. I love semi dry curry and will cover it in this post.
I love Kathal ki Subzi made by my mom and this is her recipe that I will be sharing. Only change is I lightly sauté jackfruit pieces in oil and she made both ways deep frying (when making for special occasions or guests) and lightly sautéing it when making for weekly dinner.
Kathal Ki Subzi/Jackfruit Curry Ingredients and Method
To make curry, as mentioned above lightly sauté jackfruit in oil, till it gives a nice roasted aroma.
Then make onion and tomato masala and finally add sautéed Jackfruit pieces in masala.
You can also prepare curry in Bhuna Masala. It is a very handy masala to make North Indian Style curries like Matar Mushroom Masala(Peas and Mushroom Curry), Aloo Matar etc.
Detailed ingredient list and method pls check the recipe card and video attached.
Tagging my Kathal ki Subzi to my Facebook group Foodies Monday Bloghop, where the theme this week is North Indian Curries. The theme was suggested by me and as per theme all the participating bloggers have to make North Indian curries. Do checkout the group to see what all my co-bloggers have made for the theme.
Will will surely love to checkout other North Indian Curies from the blog–
and many more at.. Indian Curries
How long can we store Jackfruit Curry
It stays good for 2-3 days in an air tight container when refrigerated though fresh curry taste best. You can freeze it for a week and thaw in refrigerator for 2-3 hrs before reheating. If the vegetable gets too dry add a little water while heating.
Add a bit more water and make thick sauce like curry and you can enjoy it with steamed /jeera rice or even quinoa and brown rice.
You can also make rolls/tacos with leftover semi dry curry with salad veggies and yogurt cilantro sauce. (Shall update the recipe soon).
Recipe Card for Kathal ki Subzi
Kathal Ki Subzi/Vegan Jackfruit Curry
- Raw Kathal/Jackfruit
- 2 Onion(Medium)
- 2-3 Tomatoes
- 4-5 Garlic Cloves
- 1" Fresh Ginger
- 1 Green Chilli optional
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Black Cardamom
- 1-2 Green Cardamom
- ½ tsp Cumin Seeds/Jeera
- 1 tbsp Coriander Powder/Dhaniya
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder or use as required
- 1 tsp Jeera Powder
- 1 tsp Garam Masala
- ¼ Cup Oil
- Salt to taste
- Finely chop onions and puree tomatoes.
- Make paste of ginger garlic and green chilies or you can use 1 tbsp of store bought ginger garlic paste. Add chilies while pureeing tomatoes.
- Wash Jackfruit pieces nicely in tap water.
- If the seeds are hard then you can take out the seeds from the pieces. You can add these seeds after peeling in the curry or collect and fry separately and use for snacking.
- In a kadhai heat oil and sauté Kathal pieces, also add turmeric powder and red chilli powder.
- Sauté till it gives a nice roasted smell and pieces start getting light brown. If you are using seeds then fry it with pieces.
- Once done, take out the pieces and keep aside.
- There will be oil left in pan, we will retain it to make onion tomato masala.
Prepare Onion Tomato Masala
- In the same kadhai heat the leftover oil in kadhai.
- Once oil is hot add whole spices(bay leaves, cloves, cardamoms, black peppercorns and cumin seeds) and sauté for a few seconds. Keep the heat to low.
- Now add finely chopped onions and ginger garlic paste. Sauté till onions starts to turn pink/light brown.
- Now add tomato puree and cook till it oil starts to separate.
- Next add the spice powders(coriander powder cumin powder, red chilli powder and gram masala) and cook the masala for 1-2 minutes. Keep on stirring it so that the masala doesn't burn at bottom of pan.
- Add add ¼ Cup water and salt to masala and cook for another 2 minutes.
- After this add sautéed Kathal/Jackfruit pieces lightly and well.
- Cover and cook for 5 minutes on low flame.
- Check the Kathal pieces, these should be soft and masala should be coated very nicely on the pieces.
- Garnish with fresh coriander /cilantro leaves and serve hot with bread of your choice.
Do try this delicious Vegan Jackfruit curry / Kathal ki subzi my way. You and your family will surely love it.
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