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Kathal ki Sabzi – Indian Jackfruit Recipe: a quick, delicious recipe using kathal/jackfruit, aromatic Indian spices, and a few simple ingredients. This is a masaledar kathal ki sabzi with less curry. This recipe is made using canned jackfruit.
Kathal Sabzi – Kathal ki Sabzi – Indian Jackfruit Recipe
Come winter’s and I start craving this Kathal Sabzi or as many know it Kathal ki Sabzi or Jackfruit Curry.
It’s luscious and goes perfectly with any side like Indian flatbreads/steamed rice/quinoa/bread/rolls, etc.
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 literally grown up eating it every winter, so whenever winter/fall starts here in California, the cravings for Jackfruit recipe peaks too 😉
So, here I’m sharing this extremely easy and totally yummm Kathal ki Sabzi or Kathal Sabzi today.
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 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.
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).
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.
Tried Our Recipe – AWESOME!!!
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* I'm using a vegan yogurt, but feel free to use any kind of plain yogurt for the recipe