Kathal masala recipe | Raw Jackfruit masala recipe | How to make Raw Jackfruit masala curry

Raw Jackfruit masala curry (Kathal Ki Sabji) is a spicy and delicious jackfruit curry served as a side dish with rotis or chapatis. This vegetarian jackfruit masala recipe is most popular in Northern regions of India and relished as a curry. The unripe jackfruit is used to make this delicious side dish. If you want to know how to make it at home, simply follow the easy recipe technique with detailed steps.

In north India, Jackfruit or kathal recipe is either prepared as a dry sabzi or in the form of curry.  In this post, I have shared the recipe for making the jackfruit with gravy. This includes deep frying the jackfruit pieces and after that cooking the fried pieces along with the gravy.

The jackfruit is a rich source of many minerals and has a high nutritious value. It can be prepared into a curry by adding it with some spices such as turmeric, chili powder, and coriander powder and garam masala. The gravy is made and fried kathal along with its seeds are cooked. The dish tastes best with rotis.

Kathal masala recipe | Raw Jackfruit masala recipe | How to make Raw Jackfruit masala curry

Ingredients required for Kathal (Jackfruit) masala Recipe:

• Unripe Jackfruit (kathal) – 500 gms (cut into medium-sized chunks)
• Onion – 2 big
• Tomatoes – 5 (medium)
• Cloves – 4
• Ginger – 2 teaspoons roughly chopped ginger
• Garlic – 7-8 pods
• Bay leaf – 1
• Cinnamon stick – 1″ piece
• Coriander powder – 2 and 1/2 tsp
• Red chili powder – 1/2 tsp
• Kashmiri Mirch powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Roasted cumin powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Coriander leaves – 2 tbsp (chopped finely)
• Oil – 3 tbsp + some extra oil for deep frying jackfruit
• Water – 1 1/2 – 2 cups (Can be varied as per choice to make the gravy thick or thin)
• Salt – As per taste

How to make Raw Jackfruit masala curry (Kathal ki sabzi)

1. Apply oil on your palms, knife and chopping board. Cut the jackfruit into medium size (1.5 – 2”) chunks, peel the seeds, slice them and rinse them thoroughly.
2. Now in a pan/kadhai, deep fry the jackfruit chunks in batches until they attain a golden color.
3. Drain the jackfruit pieces on a kitchen towel to remove the excess oil.
4. In a separate pan, add 3 tbsp of oil.
5. Add the bay leaf and cinnamon stick and saute till it becomes aromatic.
6. Add the onion paste and saute till the onions become slightly golden brown.
7. Now add the ginger-garlic paste and saute till the raw smell of ginger and garlic fades off.
8. Now move the onion-ginger-garlic mixture to a side and add the tomato puree. Cook until oil starts separating from the tomato mixture.
9. Add the coriander powder, red chili powder, and turmeric powder and sauté on a low flame till the spices become aromatic.
10. Now add 1/2 cup of water and evenly mix the masala so as to make a smooth paste.
11. Add the fried jackfruit pieces.
12. Mix it evenly till all the pieces are evenly coated with the masala.
13. Now add 1 1/2 cups of water and mix evenly.
14.  Add the roasted cumin powder, garam masala, and salt and cook it covered for 8-10 minutes till the jack-fruit pieces become soft and the gravy thickens.
15. Switch off the flame and beautify with chopped coriander leaves.
16. Serve hot with roti, Chapatti or rice, and onion rings.