This Bihari Kathal ki Sabji is a spicy garlic jackfruit curry that turns even non-jackfruit lovers into ardent fans. Serve with rice, roti or paratha for a meal that feels delicious, homey and comforting every time.
Jackfruit is one of the most versatile ingredients of all time and this bihar kathal ki sabji or jackfruit curry is the perfect way to celebrate one of its many forms. It has the perfect balance of sweet, tangy and savory flavors that get better with every bite.
My family adores jackfruit and they eat this kathal ki sabji and demand it every few days when it is in season. But when I got a friend who isn’t a huge fan of jackfruit to try it, she fell in love too and immediately asked for the recipe, so I knew I had to make it for you guys! So let’s find out how to make delicious jackfruit curry quickly and easily at home!
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Ingredients for Kathal Ki Sabji
Cathal or Jackfruit: We use ripe jackfruit for this recipe. The natural sweetness of the fruit goes very well with the spiciness of the curry.
Spices: A mix of whole spices (cumin/jeera seeds, bay leaves, cinnamon, cloves and green cardamom) and spice powders (coriander powder, cumin powder, Kashmiri chili powder, turmeric powder and garam masala powder) adds tons of flavor and color to the curry.
Scents: Onions, green chillies, red chillies and ginger garlic paste make the base of the dish and add flavor, texture and aroma to the curry.
Whole garlic bulbs: They add a beautiful, subtle nutty and sweet flavor that really lightens up the whole dish. I highly recommend adding this.
Oil: I’ve used mustard oil for an authentic flavor, but any oil of your choice works.
Cottage cheese: Beat thoroughly until slightly thickened. It adds thickness and richness to the curry and a slight hint of spiciness for an overall fresher taste.
water: To adjust the consistency of the curry.
Frequently asked questions
yes Frozen raw jackfruit works very well in this recipe. Thaw it completely and dry it before frying or air frying. Avoid using canned jackfruit as it is usually much softer and can become mushy when pressure cooked.
Frying gives the jackfruit a firmer texture and helps it retain its shape during pressure cooking. It also adds extra flavor and prevents the curry from becoming too mushy.
This usually happens if the pieces are cut too small, the frying step is skipped, or they’ve been pressure cooked for too long. Cut the jackfruit into large 2-inch cubes and cook just until the second whistle.
yes Prepare the curry according to the instructions, then cover and cook in a heavy-bottomed pot for 35-45 minutes, stirring occasionally and adding more water if necessary, until the jackfruit is tender.
Richa’s best tips
- Cut the jackfruit into large pieces. Smaller pieces tend to fall apart and become mushy after pressure cooking.
- Cook the onion until lightly browned, not deeply caramelized. This keeps the sauce balanced and prevents it from becoming too sweet.
- Beat the curd before adding it. Smooth curd is easier to incorporate into the sauce and reduces the chances of splitting.
- Lower the heat slightly before adding the cottage cheese. This helps prevent it from curdling.
- Use fresh jackfruit if possible. It has a firmer texture and a sweeter, nuttier flavor than older or overripe jackfruit.
- Adjust the consistency of the sauce at the end. Jackfruit continues to absorb liquid as it sits, so add a little hot water before serving if needed.
- Do not throw away whole garlic bulbs. They become soft, sweet and buttery as they cook and are one of the best parts of the dish.
Storage Tips
- Cool down: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Allow the curry to cool completely, then freeze in freezer-safe containers until 2 months.
- Reheat on the stove: Heat over low heat with a splash of water to loosen the sauce, stirring occasionally.
- microwave: Heat in short intervals, stirring in between, until warmed through.
- Avoid repeated reheating: Reheat only the portion you plan to eat, as repeated heating can make the jackfruit too soft and affect the texture.
- Expect the flavors to deepen: This curry often tastes even better the next day as the spices continue to develop.
Serving ideas
With rice: Plain steamed basmati rice, Jeera rice, ghee rice, pea pulao are all amazing ways to enjoy a flavorful curry and turn it into a filling, comforting meal.
Along with roti or parathas: Soft phulkastandoori rotis, naanor laccha parathas are excellent for scooping up the tender jackfruit and flavorful sauce.
Add a simple salad on the side: Chopped onion, cucumber, radish and squeezed lemon help balance the richness of the curry.
Serve with cooling garnishes: plain cottage cheese, boondi raita or simply mint yogurt dip they work beautifully with the warming spices.
Make it part of a holiday spread: Pair this up jackfruit curry with gavea dry vegetable sabzisrice, roti and some pickle for a healthy Indian meal.
This easy jackfruit curry is a delicious way to transform the humble jackfruit into a comforting, restaurant-worthy dish at home. Made with simple pantry spices and a rich onion and yogurt sauce, this kathal ki sabji is full of flavor and pairs beautifully with rice or Indian bread. It’s a classic recipe that’s easy enough for everyday cooking, yet special enough to serve when you have guests over.
If you make this recipe DM me your photos or tag me in stories on my IG @my_foodstory ❤️
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Pan method
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Heat 1 ½ tbsp oil in a shallow pan, add the kathal and fry on medium heat for 8-10 minutes until golden on the edges.
3 ½ tablespoons mustard oil, 400 grams of peeled and chopped catal
Air Frying Method
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Add the katalas to the deep fryer basket, spray a few drops of oil and air fry them at 200C for 12-14 minutes until golden. (see note 3)
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Heat the remaining 2 tbsp of oil in a pressure cooker, add cumin seeds, bay leaf, cinnamon, cloves, cardamom and once they splutter, add green and red chillies and fry for a few seconds. Add the onion and fry on low to medium for 4-5 minutes until light brown.
½ teaspoon cumin seeds, 1 bay leaf, 1 inch cinnamon, 4 cloves, 2 green cardamoms, 2 green chilies, 2 red chili peppers, 1 ½ cups thinly sliced onion
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Add ginger and garlic paste and saute for a few seconds until the rawness disappears.
2 tablespoons ginger garlic paste
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Add spice powder – coriander, cumin, chilli, turmeric, garam masala, salt and saute for few seconds. Add ½ cup water and cook on low for 1-2 minutes until the masalas are cooked.
2 tablespoons coriander powder, ½ teaspoon cumin powder, 2 tablespoons Kashmiri chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon of salt
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Add the curd and cook for 1-2 minutes until the oil separates from the sides of the pressure cooker. Add fried catal, garlic bulbs, 1 cup water and mix well. Close the lid of the pressure cooker and cook until the second beep. Immediately turn off the heat and let it depressurize on its own.
⅓ cup cottage cheese, 3 garlic cloves
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Open the pot, add ½ cup of water to adjust the consistency of the sauce and bring it to a boil. Remove from heat and serve.
2 cups of water
- Kathal must be cut into large cubes or it tends to become too mushy when cooked.
- Mustard oil is used for its authentic taste, which can be substituted with your preferred cooking oil.
- Kathal is fried so that it does not become too mushy when cooked.
- Pressure cooking the kathal ensures that they are cooked until tender.
Calories: 276kcal, Carbohydrates: 37g, Protein: 4g, fats: 14g, Saturated fats: 2g, Polyunsaturated fats: 3g, Monounsaturated fats: 8g, Cholesterol: 3mg, sodium: 699mg, potassium: 709mg, Fibers: 5g, sugar: 25g, Vitamin A: 652IU, Vitamin C: 55mg, calcium: 99mg, Iron: 2mg
This article was researched and written by Urvi Dalal.
