Spicy & Tangy Kathal Ki Sabji (Jackfruit Curry)
1 hour
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About Spicy & Tangy Kathal Ki Sabji (Jackfruit Curry)
Craving a vibrant, meaty curry without the meat? This Spicy & Tangy Kathal Ki Sabji (Jackfruit Curry) is your answer! Tender jackfruit absorbs a rich symphony of spices, creating a dish that's both juicy and tangy, guaranteed to tantalize your taste buds.This simple recipe is perfect for a busy weeknight. The "meaty" texture of jackfruit makes it surprisingly satisfying, and the bright, tangy sauce is utterly addictive. Serve this flavorful and healthy curry with warm parathas or rotis for a truly complete meal. Packed with nutrients, it's a delicious and wholesome choice the whole family will love.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Jackfruit
- 1/2 kg Young Jackfruit and cut into bite-sized pieces, cored, green, peeled
For Frying
- 1 cup Oil for deep frying
Other Ingredients
- 1 tsp Cumin Seeds
- 2 Onions medium-sized, thinly sliced
- 3 Tomatoes chopped, medium-sized
- 1.5 tsp Salt or to taste
- 1/4 tsp Sugar
- 2 tsp Chili Powder red
- 1 tsp Coriander Powder
- 2 tsp Mango Powder amchur, dry
- 1 tsp Turmeric Powder
- 2 tbsp Coriander Leaves finely chopped, for garnish, fresh
Instructions
- Heat 1 cup of oil in a wok or large pot over medium-high heat. Deep fry the jackfruit pieces until they turn lightly golden and translucent. This helps achieve a tender, meaty texture.
- Remove the jackfruit with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
- In the same wok, heat 2 teaspoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the sliced onions and sauté until softened and lightly golden. Add the chopped green chili and garlic, sautéing for another minute until fragrant.
- Add the chopped tomatoes and sugar to the wok. Cook until the tomatoes soften and break down, creating a thick sauce. This process helps develop the sweetness and tanginess of the dish.
- Now, add the salt, turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the tomato mixture.
- Continue cooking the spice mixture until the oil starts to separate from the masala. This indicates that the spices are cooked through and the flavors have melded.
- Add the fried jackfruit pieces to the masala and mix gently to coat them evenly. Cook for a few minutes, allowing the jackfruit to absorb the flavors of the sauce.
- Finally, stir in the dry mango powder and fresh coriander leaves. The dry mango powder adds a final touch of tanginess.
- Serve the Kathal Ki Sabji hot with parathas or rotis. Enjoy!
Recipe Notes
Good To Know
- If you want an even meatier texture, briefly pan-fry or air-fry the jackfruit pieces before adding them to the masala—this helps develop a slight crust and deeper flavor.
- For a more tangy and complex taste, add a tablespoon of beaten curd or a splash of tamarind pulp along with the tomatoes; this enhances the sour notes without overpowering the spices.
- To intensify the aroma, lightly roast the cumin seeds with a pinch of hing (asafoetida) before adding onions—this will give the sabji a deeper North Indian flavor profile.
- Leftover kathal ki sabji makes an excellent filling for wraps or stuffed parathas; just mash the jackfruit slightly and add some chopped fresh coriander before stuffing.
Expert Tips
- Choose young, green jackfruit for this recipe, as it has a firmer texture and a more neutral flavor that absorbs the spices well.
- Don't overcook the jackfruit. It should be tender but not mushy. Aim for a texture that mimics pulled pork or chicken.
- Adjust the spice level to your preference. Start with a smaller amount of chili powder and add more if you like it spicier.
Storage Instructions
- Store leftover kathal ki sabji in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 499kcalCarbohydrates: 4gProtein: 1gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gSodium: 855mgFiber: 1gSugar: 2g
Neha Paliwal
Articles: 87
4 Comments
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Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
This is amazing! Excited to make it.
Such a scrumptious dish! Thank you.