Kathal ki Sabji (Jackfruit) Recipe | Non-Veg Style

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Kathal ki Sabji is prepared by tempering jackfruit and potatoes in tomato with spices and later pressure cooking it. This is a quick recipe and tastes good when enjoyed with hot phulkas or dal rice. Vegetables that can be quickly prepared are always good to keep handy.

There are more no gravy sabzi recipes like Guar ki Phalli (Cluster Beans Veg), Roasted Masala Arbi (Colocasia) and Kamal Kakdi ki Subzi (Lotus Stem Veg) on the blog.

A serving of Kathal (Jackfruit) ki Sabji garnished with fresh coriander leaves

Sundays mean shopping veggies & fruits from nearby ‘bhaazji market’ or ‘subzi mandi’ as known to us North Indians. Staying in Pune for last 4 yrs have made me a punewala (people say so as I’ve started picking local lingo & mannerisms) so it is bhaazi & not subzi.

Close-up of tender pieces of jackfruit in a rich, flavorful gravy

When on such a Sunday we went shopping early morning with kiddo in car seat, V parked the car just opposite to a cart (thhela) selling fresh pumpkin/ kaddu/ bhopla & Jackfruit/ kathal, he went shopping happily for veggies leaving me & the son to cool our heels in car. They both were so fresh and inviting, I kept looking at them while waiting for V to be back. In some matters V and I have perfect tuning, even he couldn’t miss the fresh fruit cart and asked me would I like to buy them. I jumped at the chance. So now my turn to bargain & haggle for 1/2 kg each of jackfruit & kaddu.

Kathal ki Sabji laid searved on a plate

In north India, Jackfruit is eaten as vegetable. Only when I came to Pune I got to know that it is mostly eaten here as fruit in summers. I was quite confused – a vegetable eaten as fruit? Well to be honest I’ve never had the courage to try Jackfruit as fruit but was happy to make kathal ki subzi. Everytime I come across a veggie which I’ve eaten at home but haven’t eaten or made it in a long long time, I call my mom. And that’s what I did that day as well. I was super excited to make and eat this veg as it used to be one of my favorites back home but hadn’t come across nice & fresh jackfruit in a long time.

So here goes the recipe which I’ve eaten and loved since childhood.

Non-veg style kathal ki sabji topped with grated cheese

Why You’ll Love This Dry Kathal Ki Sabji Recipe

This is one of those rare vegetarian dishes that completely satisfies your meaty cravings. Whether you’re feeding a group, hosting a get-together, or just making a weekday meal feel luxurious, this spicy jackfruit sabzi has your back.

  • Tastes just like your favorite Sunday mutton curry—minus the guilt.
  • Bold spices and mustard oil make it super flavorful.
  • Great for family lunches, dinner parties, or even packed lunches.
  • Comes together beautifully and tastes even better the next day!

Ingredients You’ll Need for Dry Kathal Sabji (Non-Veg Style)

Let’s talk about what you need. Trust me, you don’t need any fancy pantry items for this. It’s the same basic masalas we all have—just cooked in a slightly different way to bring out that “non-veg style” flavor.

For Boiling the Kathal

  • 500g raw jackfruit (kathal), peeled & cubed
  • ½ tsp turmeric
  • Salt to taste
  • Water to boil

For the Masala

  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 black cardamom
  • 2 onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • Salt to taste
  • Chopped coriander for garnish

Pro Tips to Make Kathal ki Sabji Taste Just Like Meat

Let me share something honest—getting a vegetarian dish to taste like a rich, slow-cooked meat curry is no small feat. But over time, with trial, error, and a few tricks from dadi and maa, I’ve cracked the code. These pro tips are what elevate dry kathal ki sabji from good to absolutely unforgettable. And once you try them, you’ll know what I mean when I say, “Even meat lovers won’t miss the mutton!”

1. Use Raw (Unripe) Jackfruit Only

Always, always go for tender, raw jackfruit. Ripe kathal is sweet and has a fruity aroma—not what we want here. Raw kathal has that perfect fibrous texture that mimics the bite of shredded mutton or chicken.

2. Mustard Oil Is Non-Negotiable

This is one of the biggest secrets. Mustard oil adds a deep, earthy, sharp flavor that’s signature to many Indian non-veg dishes. Heat it till it smokes lightly—it tones down the pungency and adds that beautiful depth.

3. Bhuno Like Your Life Depends on It

Bhuno-ing means slow roasting the masalas till they darken, caramelize, and the oil separates. This step is crucial. Don’t rush it. It’s what gives the dish its deep, spicy, meaty base flavor.

4. Roast the Jackfruit After Cooking

Once the kathal is tender and coated in masala, roast it uncovered on low flame. This crisps up the edges, dries out excess moisture, and gives it that seared, meaty texture—almost like the crispy outside of well-cooked mutton chunks.

5. Add Whole Spices Generously

Think bay leaves, black cardamom, cloves—these are key flavor bombs. They infuse the oil and masala with that traditional mutton curry vibe. Just remove the whole spices before serving if you don’t want someone biting into one!

6. Let It Rest Before Serving

Like a good meat curry, this kathal sabji benefits from some downtime. Let it sit covered for 10–15 minutes once it’s off the flame. The flavors marry, the masala settles into the jackfruit, and everything tastes richer.

7. Garam Masala at the End – Always

Don’t add garam masala in the beginning. Sprinkle it at the end for that strong, finishing punch that lingers just like in traditional non-veg gravies.

Best Pairings for Kathal Ki Sabzi

Okay, so you’ve cooked this rich, spicy, meaty-textured dry kathal ki sabzi, and now you’re wondering -what should I serve it with to complete the meal? Trust me, the pairings can make or break the whole experience. Over the years, I’ve discovered some classic combinations that take this jackfruit sabzi to the next level, just like the kind you’d get in a dhaba or your nani’s Sunday special lunch.

Here are my all-time favorite pairings:

1. Ajwain Paratha or Tandoori Roti

Dry kathal sabzi and crisp ajwain paratha is a match made in food heaven. The carom seeds (ajwain) aid digestion, especially helpful with something as hearty as jackfruit. If you’re feeling indulgent, slather some ghee on top while the paratha is still hot. Tandoori rotis also work beautifully for that rustic, slightly smoky feel.

2. Steamed Basmati Rice + Jeera Tadka

There’s something deeply comforting about pairing spicy kathal sabzi with a simple bowl of hot, steamed rice—especially when topped with a light jeera (cumin) tadka. It balances the flavors and gives that dal-chawal-level satisfaction with a twist.

3. Masala Laccha Pyaaz (Spicy Onion Salad)

Don’t skip the side salad. Trust me. Thinly sliced onions with lemon juice, chaat masala, and a sprinkle of red chilli powder make for a perfect crunchy, tangy bite between the masala-rich kathal.

4. Boondi Raita or Mint Raita

Something cooling is always a great idea when you’re eating spicy food. Raita cuts the heat and keeps your palate refreshed. Boondi raita is classic, but I also love a mint or cucumber raita with kathal—it gives the whole meal a summer lunch vibe.

5. Achar & Papad for That Crunch Factor

Add a spoonful of your favorite mango or green chilli pickle, and serve some roasted or fried papad on the side. It adds texture, crunch, and a touch of nostalgia – feels like a full North Indian thali, doesn’t it?

Bonus: Serve with Dal or Kadhi

Want to turn this into a more elaborate weekend lunch? Pair kathal sabzi with a comforting bowl of dal tadka or Gujarati-style kadhi, and it’s like bringing dhaba vibes home.

Tip: This sabzi is also a fabulous lunchbox idea – pack it with roti or paratha, some salad, and a fruit on the side. No spills, no fuss – just pure desi deliciousness.

So next time you make dry kathal ki sabzi, pair it right – and you’ll feel like you’ve created a meal that’s not only hearty but also comforting, soulful, and satisfying.

Storage & Reheating Tips for Kathal ki Sabzi

Let’s be honest – kathal sabzi tastes even better the next day, once all the spices have had time to settle and mingle like old friends. So, if you’ve got leftovers, don’t just shove them in the fridge and forget about it. With a little care, this sabzi can taste just as fresh (if not more delicious!) the next day.

Here’s how I store and reheat it in a way that keeps it flavourful, moist, and oh-so-good:

Refrigeration (Short-Term Storage)

If you’re planning to eat it within 2–3 days:

  • Let the sabzi cool down completely before storing.
  • Transfer it to an airtight container. Preferably a glass or BPA-free plastic container with a tight lid.
  • Store it in the refrigerator (not the freezer!).

⏳ Shelf Life in the Fridge: Stays fresh and safe for up to 3 days.

Freezing (Long-Term Storage)

Want to batch-cook kathal sabzi for future cravings or hectic weekdays?

  • Portion it out into small freezer-safe containers or reusable silicone pouches. That way, you only thaw what you need.
  • Label with the date—because we all think we’ll remember, but we never do! 😅

Shelf Life in Freezer: Keeps well for up to 1 month without compromising much on taste or texture.

Important Note: When freezing, try to avoid too much onion in the sabzi, as it can get mushy post-thawing.

Reheating Tips

Now comes the part where you bring your sabzi back to life!

For refrigerated sabzi:

  • Heat in a non-stick or heavy-bottomed pan over low to medium heat.
  • Add a splash of water or a drizzle of oil to prevent sticking and revive moisture.
  • Stir gently, cover with a lid, and let it heat through for about 4–5 minutes.

For frozen sabzi:

  • Thaw it overnight in the fridge or use the microwave’s defrost setting.
  • Once thawed, reheat just like the refrigerated version.

Quick Trick: Add a few drops of lemon juice or a sprinkle of garam masala while reheating to refresh the flavor. It gives the sabzi a just-cooked vibe.

Storing and reheating dry kathal sabzi properly means you can enjoy all that spice-packed, meaty texture even after a couple of days, with no compromise on taste. Whether it’s for a lazy lunch or a weekday dinner, a little prep today will serve you well tomorrow.

Fun Ways to Reuse Leftover Kathal

Let’s be real – sometimes we make a little extra on purpose because who doesn’t love leftover kathal sabzi? But instead of just reheating it as-is, why not give it a creative twist and turn it into something completely new (and equally mouthwatering)?

Here are my go-to ideas for turning leftover kathal into snack-time heroes or even next-day meals that don’t feel like leftovers at all:

  • Roll it into a roti with onions and chutney – instant frankie!
  • Use as a stuffing in parathas.
  • Add it to masala rice for a quick lunchbox fix.
  • Top it over toast with some grated cheese for a spicy open sandwich.

How to make Delicious Kathal ki Sabji at Home?

Non-veg style kathal ki sabji topped with grated cheese
Print Recipe

Kathal ki Subzi

Kathal ki Subzi is prepared by tempering jackfruit and potatoes in tomato with spices and later pressure cooking it. This is a quick recipe and tastes good when enjoyed with hot phulkas or dal rice. Vegetables that can be quickly prepared are always good to keep handy.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Vegetable
Servings: 4 people

Ingredients

Instructions

  • Remove the hard peel of jackfruit. Chop it into bite sized pieces. Remove the hard covering of the seeds inside the jackfruit. Peel and chop potatoes in same size as jackfruit.
  • Heat ghee in a cooker, add all the spices. Now add tomatoes and slightly roast them. Add chopped jackfruit and potatoes to the spices. Add very little water and pressure cook for 1 whistle. Serve hot with chapati.

Kathal ki Subzi

Kathal ki Subzi is prepared by tempering jackfruit and potatoes in tomato with spices and later pressure cooking it. This is a quick recipe and tastes good when enjoyed with hot phulkas or dal rice. Vegetables that can be quickly prepared are always good to keep handy.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Vegetable
Servings: 4 people

Ingredients

Instructions

  • Remove the hard peel of jackfruit. Chop it into bite sized pieces. Remove the hard covering of the seeds inside the jackfruit. Peel and chop potatoes in same size as jackfruit.
  • Heat ghee in a cooker, add all the spices. Now add tomatoes and slightly roast them. Add chopped jackfruit and potatoes to the spices. Add very little water and pressure cook for 1 whistle. Serve hot with chapati.

Final Thoughts – Why This Kathal Sabzi Will Win Everyone Over

You know, when I first made this dry kathal ki sabzi, I honestly wasn’t expecting it to become the star of the meal. But something about that perfectly spiced, meaty texture of jackfruit hits different, especially when it’s cooked just right. It brings back memories of childhood Sundays, when the aroma of spices would fill the house and we’d all hover around the kitchen, waiting for that first bite.

What truly makes this recipe special for me is how it bridges the gap between vegetarian and non-vegetarian lovers. It’s bold, flavorful, has that “umami” magic, and it leaves everyone asking, “Are you sure this isn’t meat?” That little surprise in their eyes always makes me grin.

It’s also one of those dishes that sparks conversation at the table—the kind that ends with recipe requests and second servings. Whether you’re cooking for family, impressing guests, or just feeding your own soul on a weekend afternoon, this kathal sabzi won’t disappoint.

Plus, the way it pairs beautifully with pooris, parathas, or even a simple dal-chawal combo? It’s a keeper. Every home cook needs that one signature dish that wows without trying too hard—and I think this is it for me.

Give it a try, make it your own, and don’t forget to tell me how it turned out. Maybe this jackfruit magic will become a staple in your kitchen too, just like it did in mine.

Frequently Asked Questions About Kathal Ki Sabzi (Dry Jackfruit Sabzi)

What is kathal, and why is it called vegetarian meat?

Kathal is the Hindi word for raw jackfruit, and it has a unique fibrous texture that mimics meat when cooked with traditional Indian spices. That’s why it’s often called vegetarian meat, making it a popular choice for vegetarians looking for that rich, meaty bite in dishes like dry kathal sabzi. It absorbs flavors beautifully and gives a fulfilling experience—just like any hearty non-veg sabzi.

What are the best spices to use in a dry kathal ki sabzi recipe?

For a flavorful kathal masala recipe, you can’t go wrong with a mix of basic Indian spices like cumin, coriander powder, turmeric, garam masala, red chili powder, and amchur (dry mango powder) for that tang. You can also add kasuri methi or fennel for added depth. These spices bring out the rich, earthy taste that makes dry jackfruit sabzi taste just like a traditional meat-based dish.

Can I make kathal ki sabzi in advance?

Yes, you absolutely can! Kathal ki sabzi actually tastes better the next day as the flavors have more time to meld. Just store it in an airtight container in the fridge for up to 3–4 days. It’s a perfect make-ahead kathal recipe for lunchboxes, busy days, or even small gatherings.

What’s the best way to cut and prepare raw jackfruit at home?

Cutting raw jackfruit can be tricky due to its sticky latex. To prep kathal for sabzi, oil your hands and knife generously. Remove the thick skin and cut into bite-sized chunks. You can boil the pieces for a few minutes to soften them slightly before adding to your dry kathal ki sabzi recipe. Some markets also sell pre-cut kathal to make things easier.

Is kathal ki sabzi good for health?

Yes, kathal is packed with fiber, vitamins, and antioxidants. It’s low in fat and can help with digestion and immunity. If you’re avoiding meat but still want something hearty, jackfruit sabzi is a great healthy and tasty alternative. Just watch your oil and salt levels, especially if you’re making it frequently.

Can I use canned jackfruit for this dry kathal recipe?

Yes, canned jackfruit can be used if you’re short on time. Look for young green jackfruit in brine, not syrup. Drain and rinse it well before using it in your dry kathal sabzi recipe. While fresh is always best, canned is a great shortcut when you’re in a pinch!

What dishes can I serve with dry kathal ki sabzi?

Dry kathal sabzi pairs beautifully with hot phulkas, parathas, or pooris. For a comfort food vibe, serve it with plain dal and jeera rice. Add some fresh salad and achar on the side, and you’ve got a wholesome, satisfying meal. It’s a complete dish for special lunches or weekend feasts.

Can I freeze kathal sabzi for later use?

Yes! Once cooled, pack the kathal sabzi in airtight freezer-safe containers and freeze it for up to 1 month. When ready to use, thaw in the fridge overnight and reheat with a splash of water in a pan. This method works well if you like to batch cook your kathal sabzi.

Join the Conversation

  1. I absolutely love this one and I always wait for this spring season when we get fresh kathal. Now, staying in US, we have to do with using canned kathal, which is not the same, but still love it.

  2. i like this veg very much it looks delicious
    1st time here follow u do visit and follow

  3. really nice one, Deepali! Love jack fruits and there can’t be enough recipes for this one!

  4. Nice one .. happy to have found you through the blog hop wednesday group.

    I am having a giveaway in my blog. Do check it out when you get a chance.

    Vardhini
    Check out my 100th post giveaway

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