Kathal Sabzi Indian Jackfruit Recipe Using Canned Jackfruit

Kathal Sabzi – Kathal ki Sabzi – Indian Jackfruit Recipe

What is Kathal ki Sabzi?

Come winter’s and I start craving this Kathal Sabzi or as many know it Kathal ki Sabzi or Jackfruit Curry. Kathal which is also known as ‘Jackfruit’ all over the world, is mostly available in India during the winter season and you see an array of recipes then after. I’ve grown up eating it every winter, so whenever winter/fall starts here in California, the cravings for the Jackfruit recipe peaks too 😉 Here’a the detailed ingredient list for this recipe using ‘Canned Young Jackfruit’ which is a raw, cleaned, thickly sliced jackfruit that’s not sweet in flavor. Comes in an oil or brine can, I use the brined version.

Kathal ki Sabzi Ingredients:

Jackfruit Cans – I’m using young jackfruit in brine (you can use thinly chopped fresh jackfruit too) Large Onions – thinly chopped Grated Garlic 1 Tbsp Grated Ginger 2 Medium Tomatoes – thinly chopped 1 Cup Thick Yogurt * 1/2 Cup Water 3 Tbsp Oil Cilantro – chopped for garnishing

Powdered Indian Spices:

Turmeric Powder Cumin Powder Coriander Powder Red Chili Powder Salt – use more or less as per taste Garam Masala – use curry powder if you don’t have any

How to make Kathal ki Sabzi – Indian Jackfruit Recipe?

Since we don’t get raw jackfruit so easily here in the bay, I usually use canned ‘Young Jackfruit’ in brine. They are peeled, clean, and nicely chopped into bite-size pieces. Another advantage of using them is that they are slightly softer than raw jackfruit. Hence, cooks quickly whether in a stovetop/pressure cooker or instant-pot So when using the canned jackfruit, just drain the water out of the can and rinse the jackfruit in fresh water to take out any brine flavor.

TIP:

This is an EXTRA step that I take to make the jackfruit tastes even more delicious, I saute them lightly before cooking. That enhances the jackfruit flavor further and gives them an extra crunch when sauteed in Indian spices.

Once that’s done, the rest of the recipe is extremely simple. You just make the Indian spice mix using the ingredients below. Then saute everything together (including jackfruit) and add freshly chopped cilantro (coriander).

Storage:

This recipe can be made 2-3 days in advance and stored in the fridge in an air-tight container. As mentioned above, it goes with any choice of side and makes a great brunch menu too.

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