This Bihari Kathal ki Sabji is a savory, garlicky jackfruit curry that converts even non-jackfruit lovers into ardent fans. Serve with rice, roti, or parathas for a meal that feels delicious, homely, and comforting each time.
Jackfruit is remarkably versatile, and this Bihari kathal ki sabji celebrates its sweet, nutty character in a savory curry. The dish balances sweetness from the ripe jackfruit with warm spices and a garlic-forward finish. It’s a family favorite during jackfruit season and often convinces even hesitant eaters to fall in love with kathal.
If you want a simple, homey curry that’s full of flavor, this recipe is easy to make and works well for everyday meals or when you have guests. Below you’ll find ingredients, FAQs, tips, storage advice and serving suggestions to make a successful kathal ki sabji at home.
Jump to section: kathal ki sabji
- Ingredients for Kathal ki Sabji
- Frequently Asked Questions
- Top Tips
- Storage Tips
- Serving Ideas
- Watch Recipe Video
Ingredients for Kathal ki Sabji
Kathal or Jackfruit: Ripe jackfruit is used here — its natural sweetness complements the savory curry.
Spices: Whole spices (cumin seeds, bay leaf, cinnamon, cloves, green cardamom) and ground spices (coriander powder, cumin powder, Kashmiri chilli powder, turmeric, garam masala) give the curry depth, aroma and color.
Aromatics: Onions, green chillies, red chillies and ginger-garlic paste form the flavorful base.
Whole garlic bulbs: Cooked whole garlic bulbs become soft, sweet and buttery — a highlight of the dish.
Oil: Mustard oil lends an authentic flavor, but you can substitute your preferred cooking oil.
Curd: Whisked curd adds body, richness and a mild tang that brightens the gravy.
Water: Used to adjust the curry consistency as needed.
Frequently Asked Questions
Yes. Frozen raw jackfruit works well—thaw and pat dry before frying or air frying. Avoid canned jackfruit, which is often too soft and can become mushy during pressure cooking.
Frying firms up the pieces so they hold shape during pressure cooking, adds flavor, and prevents the curry from turning mushy.
This can happen if pieces are cut too small, the frying step was skipped, or it was pressure cooked too long. Cut large 2-inch cubes and cook only until the second whistle.
Yes. Cook covered in a heavy-bottomed pot for 35–45 minutes, stirring occasionally and adding water as needed, until the jackfruit is tender.
Top Tips
- Cut large pieces: Large 2-inch cubes hold their texture better than small pieces.
- Sauté onions to light brown: Cook until lightly browned rather than deeply caramelized to avoid excessive sweetness in the gravy.
- Whisk curd well: Smooth curd incorporates easily and reduces the chance of splitting.
- Lower heat before adding curd: This prevents curd from curdling.
- Use fresh jackfruit if possible: It has a firmer texture and brighter flavor than overripe fruit.
- Adjust consistency before serving: Jackfruit absorbs liquid, so add a splash of hot water if needed.
- Keep the whole garlic bulbs: They become soft and sweet as they cook and are one of the best parts of the curry.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely and freeze in suitable containers for up to 2 months.
- Reheat on stovetop: Warm over low heat with a splash of water, stirring occasionally.
- Microwave: Heat in short intervals, stirring between, until warmed through.
- Avoid repeated reheating: Reheat only what you will eat to preserve texture.
- Flavors deepen: The curry often tastes better the next day as spices meld.
Serving Ideas
With rice: Serve with steamed basmati, jeera rice, ghee rice or peas pulao to make a comforting meal.
With rotis or parathas: Soft phulkas, tandoori rotis, naan or laccha parathas are perfect for scooping the tender jackfruit and gravy.
Simple salad: Sliced onions, cucumber and radish with a squeeze of lemon balance the richness.
Cooling accompaniments: Plain curd, boondi raita or a mint yogurt dip pair well with the warming spices.
Festive spread: Serve alongside dal, a dry vegetable sabzi, rice, rotis and pickles for a complete Indian meal.
This easy jackfruit curry transforms humble kathal into a comforting, restaurant-worthy dish. A rich onion-yogurt gravy, whole garlic bulbs and simple pantry spices make this kathal ki sabji flavorful and satisfying. It’s simple enough for weeknights and special enough for guests.
If you make this recipe, share your photos on Instagram and tag @my_foodstory.
Watch Jackfruit Curry Recipe Video
Bihari Kathal ki Sabji | Jackfruit Curry
Ingredients
- 400 grams peeled & chopped kathal, cut into 2 inch cubes
- 3 ½ tablespoons mustard oil, divided
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 4 cloves
- 2 green cardamoms
- 2 green chillies, slit
- 2 red chillies, whole
- 1 ½ cups thinly sliced onions (approx. 3)
- 2 tablespoons ginger garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- 2 teaspoons Kashmiri chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon salt
- ⅓ cup curds, whisked
- 3 garlic bulbs, whole
- 2 cups water
Instructions
Pan method
- Heat 1 ½ tablespoons oil in a shallow pan. Add kathal and fry on medium for 8–10 minutes until edges turn golden.
Air fry / Pressure cooker method
- Add kathal to the airfryer basket, spray a few drops of oil and air fry at 200°C for 12–14 minutes until golden. (Or fry in a pan as above.)
- Heat remaining 2 tablespoons oil in a pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves and cardamom. When they crackle, add green and red chillies and sauté briefly. Add onions and fry on low to medium for 4–5 minutes until light brown.
- Add ginger-garlic paste and cook a few seconds until raw smell disappears.
- Add coriander, cumin, Kashmiri chilli, turmeric, garam masala and salt. Sprinkle ½ cup water and cook on low for 1–2 minutes until the spices are cooked.
- Add whisked curds and cook for 1–2 minutes until oil separates. Add fried kathal, whole garlic bulbs and 1 cup water. Mix well, close the pressure cooker and cook until the second whistle. Turn off heat and let pressure release naturally.
- Open cooker, add ½ cup water to reach desired consistency and bring to a boil. Remove from heat and serve hot.
Notes
- Cut kathal into large cubes to avoid mushiness while cooking.
- Mustard oil gives an authentic flavor but can be replaced with your preferred cooking oil.
- Frying the kathal before cooking prevents it from becoming too soft.
- Pressure cooking ensures the jackfruit becomes tender without overcooking — stop at the second whistle.
Nutrition (per serving)
Calories: 276 kcal · Carbohydrates: 37 g · Protein: 4 g · Fat: 14 g · Fiber: 5 g · Sodium: 699 mg
This article was researched and written by Urvi Dalal.