Kathal Ki Sabji (Indian Jackfruit Curry)
Young green jackfruit makes for the meatiest vegan curry without relying on processed ingredients or gluten. You will be super-happy with how this ingredient transforms into a gorgeous fragrant curry!
Servings: 5 (yield: 4 cups)
Calories: 101kcal
Cost: $6.50
Ingredients
- 2 20 oz. can young green jackfruit drained
- ½ cup yogurt unsweetened plant-based
- ½ teaspoon Kashmiri red chilli powder
- ¼ teaspoon turmeric
- 1 tablespoon kasuri methi fresh or dried
- 1 teaspoon grated ginger
- ½ teaspoon garam masala
- 3 tablespoons oil canola oil, vegetable oil, or peanut oil
- 16 curry leaves
- 1 green chili minced
- 1 cup tomatoes diced
- ¼ cup cilantro leaves chopped
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Cilantro leaves
- Thinly sliced green chilies (hari mirch) to taste
Instructions
- Start by draining the young green jackfruit from the cans and rinsing it thoroughly to remove any brine. I like to gently squeeze it without crushing it badly to remove extra water. This helps the jackfruit achieve a better texture when it is cooked.
- In a mixing bowl, combine the drained jackfruit, unsweetened plant-based yogurt, Kashmiri red chili powder, turmeric, kasuri methi, grated ginger, and garam masala. Mix everything well, ensuring the jackfruit is evenly coated with the spices and yogurt.
- Heat the oil of your choice (canola, vegetable, or peanut oil) in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the jackfruit mixture to the skillet and stir-fry for 7-9 minutes, until the jackfruit is lightly golden brown in spots and much of the marinade has absorbed, or formed a little bit of a crust.
- Add the minced chili, curry leaves and diced tomatoes and sauté them with the jackfruit for 3 minutes until the tomatoes become soft and start to break down.
- Pour in the water, lemon juice and add salt to taste. Stir well, cover the skillet, and let it simmer over low heat for about 10-12 minutes, or until the jackfruit becomes tender and the gravy thickens.
- Garnish your Kathal Ki Sabji with fresh cilantro leaves and thinly sliced green chilies, adjusting the spiciness to your liking.
Notes
Eliminate as much water as you can. By draining the canned young green jackfruit and giving it a gentle squeeze to remove excess water without crushing it; it will soak up more of the marinade and yield a better texture when cooked.
Marinate: You can cook the jackfruit right away, or if you have time, let it marinate in a container in the fridge overnight before you stir fry it.
Water ratio: Make the curry dryer with less water, or add more water and increase the cooking time if you want the jackfruit to be extra soft.
Note for Instant Pot: You can also make this dish in an Instant Pot. After step 4, transfer the sautéed jackfruit mixture to the Instant Pot, add water and salt, then pressure cook on high for 5-7 minutes, followed by a quick release.
Note for Pressure Cooker: If using a traditional pressure cooker, follow steps 1-4 as mentioned. Then, transfer the jackfruit mixture to the pressure cooker, add water and salt, and pressure cook for 1-2 whistles, depending on the cooker’s instructions. Allow for natural pressure release before opening.
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 510mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 71mg | Calcium: 48mg | Iron: 0.2mg