If you’ve ever wondered how to cook kathal (raw jackfruit), let this classic Punjabi-style kathal ki sabzi be your delicious introduction. Hearty, flavorful, and full of North Indian warmth, this jackfruit sabzi is a vegetarian dish that holds its own at any table—no paneer or meat required.
Kathal ki Sabzi
There are few things as wonderfully dramatic as a raw jackfruit. Spiky, sticky, stubborn, and totally worth the effort. In many North Indian kitchens, especially Punjabi ones, kathal ki sabzi isn’t just a dish, it’s a quiet flex. It says: I know my way around the kitchen. I’ve fought the kathal, and I’ve won.
Kathal | Jackfruit
Known for its meaty texture, raw jackfruit (or kathal) is a tropical fruit that’s often used in savory Indian dishes. In this traditional Punjabi kathal recipe, jackfruit is simmered in a rich masala made with onions, tomatoes, and aromatic spices like jeera, hing, turmeric, and red chili. The result? A deeply satisfying sabzi that’s earthy, bold, and bursting with flavor.
Preparing fresh raw jackfruit can be a bit time-consuming, but it’s well worth the effort. The most flavorful kathal ki sabzi comes from using fresh, raw jackfruit. As a general rule, you’ll need about 1 cup of oil for every 5 pounds of jackfruit. If you prefer a lighter version, I’ve also included airfryer instructions below.
How to Clean and Chop Raw Kathal (Jackfruit)
Before you begin, grease your hands and knife with cooking oil; this helps prevent the sticky sap from clinging. Keep a small bowl of oil nearby to reapply as needed.
Using a sharp knife, carefully peel off the thick outer skin. Cut the inner white flesh into large chunks, removing any thick central stem. Chop into small, bite-sized pieces.
Avoid washing the kathal after cutting, as it can become soggy.
Prepare the Raw Kathal
Heat oil in a skillet over medium flame. Once hot, add the cut jackfruit in small batches and shallow-fry until lightly golden. Drain in a colander and set aside.
Airfryer Method
In a large bowl, toss the chopped raw jackfruit with just enough oil to coat. Arrange in a single layer in the airfryer basket and cook at 400°F for 10 minutes. Flip the pieces and airfry for another 10 minutes, until lightly golden. Drain in a colander if needed and set aside.
How to Store Kathal
Store any unused, cut and fried jackfruit in airtight ziplock bags and freeze for up to 3 months.
- 3 cups kathal/jackfruit (about 1.5 lbs), prepared and shallow-fried
- ¼ teaspoon hing (asafoetida)
- ½ teaspoon jeera (cumin seeds)
- 1 dried red chili
- 1½ cups onions, sliced
- 1½ teaspoons ginger (grated or paste)
- ½ teaspoon poppy seeds
- 1½ cups tomatoes, blended
- ½ teaspoon jeera powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- 1½ teaspoons salt (or to taste)
- 3 tablespoons cooking oil
- 1/4 cup fresh cilantro leaves
- 1 teaspoon lemon juice
- Heat the oil in a wide pan over medium heat.
- Add hing, jeera, and dried red chili. Let them sizzle for a few seconds until aromatic.
- Add sliced onions and sauté until golden brown.
- Stir in the ginger and poppy seeds. Cook for 1–2 minutes until the raw smell disappears.
- Add the blended tomatoes and cook for 2 minutes, stirring occasionally.
- Mix in the jeera powder, coriander powder, turmeric, red chili powder, and salt.
- Add the shallow-fried kathal and stir to coat it well in the masala.
- Cook uncovered on medium-low heat for 4–5 minutes, stirring occasionally.
- Cover the pan, reduce heat to low, and cook for another 15–20 minutes until the jackfruit is tender and absorbs all the flavors. Stir occasionally to prevent sticking.
- Garnish with lots of fresh cilantro and a squeeze of lemon juice before serving.
- Enjoy with roti or rice.
While kathal ki sabzi can be enjoyed simply with warm rotis, we often serve it as part of a full Punjabi-style dinner alongside dal, fresh rotis, dahi, and a simple kachumber salad. What makes this dish truly special is its balance of rustic flavor and slow-cooked comfort—an ode to ghar ka khana at its best.
Looking for more simple sabzis? Try this mushroom masala, zucchini sabzi, and this carrot and cabbage sabzi!
Enjoy,
