Bihari Kathal ki Sabji | Jackfruit Curry
on Jun 15, 2026
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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 one of the most versatile ingredients ever, and this Bihari kathal ki sabji or jackfruit curry is the perfect way to celebrate one of its many forms. It’s got the perfect balance of sweet, spicy, and savory flavors that get better with each bite.
My family loves jackfruit and they devour this kathal ki sabji and demand it every few days when it is in season. But when I made a friend who isn’t a big jackfruit fan try it, she fell in love too and immediately asked for the recipe, which is when I knew that I had to make it for you guys! So let’s find out how to make a delicious jackfruit curry quickly and easily at home!
Jump to section: kathal ki sabji
Ingredients for Kathal ki Sabji
Kathal or Jackfruit: We use ripe jackfruit for this recipe. The natural sweetness of the fruit pairs very well with the savoriness of the curry.
Spices: A mix of whole spices (cumin seeds/jeera, bay leaf, cinnamon, cloves, and green cardamom), and powdered spices (coriander powder, cumin powder, kashmiri chilli powder, turmeric powder, and garam masala powder) add tons of flavor and color to the curry.
Aromatics: Onions, green chillies, red chillies, and ginger-garlic paste make the base of the dish, and add flavor, body, and aroma to the curry.
Whole garlic bulbs: These add a beautiful, subtle nutty and sweet flavor that really alleviates the whole dish. I highly recommend adding this.
Oil: I have used mustard oil for an authentic flavor, but any oil of your choice works.
Curd: Whisked thoroughly until it thickens slightly. Adds body and richness to the curry and a slight hint of tanginess for a fresher flavor overall.
Water: To adjust the consistency of the curry.
Frequently Asked Questions
Yes. Frozen raw jackfruit works very well in this recipe. Thaw it completely and pat it dry before frying or air frying. Avoid using canned jackfruit, as it’s usually much softer and can become mushy while pressure cooking.
Frying gives the jackfruit a firmer texture and helps it hold its shape during pressure cooking. It also adds extra flavour and prevents the curry from becoming too mushy.
This usually happens if the pieces are cut too small, skipped the frying step, or were pressure cooked for too long. Cut the jackfruit into large 2-inch cubes and cook only until the second whistle.
Yes. Prepare the curry as instructed, then cover and cook it in a heavy-bottomed pot for 35-45 minutes, stirring occasionally and adding extra water if needed, until the jackfruit is tender.
Richa’s Top Tips
- Cut the jackfruit into large chunks. Smaller pieces tend to break apart and become mushy after pressure cooking.
- Cook the onions until they’re lightly browned, not deeply caramelised. This keeps the gravy balanced and prevents it from becoming overly sweet.
- Whisk the curd before adding it. Smooth curd incorporates more easily into the gravy and reduces the chances of splitting.
- Lower the heat slightly before adding the curd. This helps prevent it from curdling.
- Use fresh jackfruit if possible. It has a firmer texture and a sweeter, nuttier flavour compared to older or overly ripe jackfruit.
- Adjust the gravy consistency at the end. Jackfruit continues to absorb liquid as it sits, so add a splash of hot water before serving if needed.
- Don’t discard the whole garlic bulbs. They become soft, sweet and buttery as they cook, and are one of the best parts of the dish.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Allow the curry to cool completely, then freeze in freezer-safe containers for up to 2 months.
- Reheat on the stovetop: Warm over low heat with a splash of water to loosen the gravy, stirring occasionally.
- Microwave: Heat in short intervals, stirring in between, until warmed through.
- Avoid repeated reheating: Reheat only the portion you plan to eat, as repeated heating can make the jackfruit overly soft and affect the texture.
- Expect the flavours to deepen: This curry often tastes even better the next day as the spices continue to develop.
Serving Ideas
With rice: Plain steamed basmati rice, jeera rice, ghee rice, peas pulao are all amazing ways to enjoy the flavorful curry and make it into a filling, comforting meal.
Alongside rotis or parathas: Soft phulkas, tandoori rotis, naan, or laccha parathas are excellent for scooping up the tender jackfruit and flavourful gravy.
Add a simple salad on the side: Sliced onions, cucumber, radish and a squeeze of lemon help balance the richness of the curry.
Serve with cooling accompaniments: Plain curd, boondi raita or a simple mint yogurt dip work beautifully alongside the warming spices.
Make it part of a festive spread: Pair this jackfruit curry with dal, a dry vegetable sabzi, rice, rotis and some pickle for a wholesome Indian meal.
This easy jackfruit curry is a delicious way to turn humble jackfruit into a comforting, restaurant-worthy meal at home. Made with simple pantry spices and a rich onion-yogurt gravy, this kathal ki sabji is full of flavour and pairs beautifully with rice or Indian breads. It’s a classic recipe that’s easy enough for everyday cooking yet special enough to serve when you have guests over.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Jackfruit Curry Recipe Video
Bihari Kathal ki Sabji | Jackfruit Curry
Equipment
Ingredients
- 400 grams peeled & chopped kathal, cut into 2 inch cubes (refer note 1)
- 3 ½ tablespoons mustard oil, refer note 2, divided
- ½ teaspoon cumin seeds, jeera
- 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 onions
- 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 powder
- 1 teaspoon salt
- ⅓ cup curds, whisked
- 3 garlic bulbs, whole
- 2 cups water
Instructions
Pan method
- Heat 1 ½ tablespoons of oil in a shallow pan, add kathal and fry on medium for 8-10 minutes till they turn golden on the edges.3 ½ tablespoons mustard oil, 400 grams peeled & chopped kathal
Air fry method
- Add the kathal to the airfryer basket, spray a few drops of oil and air fry them at 200C for 12-14 minutes till they turn golden. (refer note 3)
- Heat the remaining 2 tablespoons of oil in a pressure cooker, add cumin seeds, bay leaf, cinnamon, cloves, cardamom and once they crackle, add green & red chillies and saute for a few seconds. Add onions and fry on low to medium for 4-5 minutes till they turn light brown.½ teaspoon cumin seeds, 1 bay leaf, 1 inch cinnamon, 4 cloves, 2 green cardamoms, 2 green chillies, 2 red chillies, 1 ½ cups thinly sliced onions
- Add ginger garlic paste and saute for a few seconds till the rawness goes.2 tablespoons ginger garlic paste
- Add spice powders – coriander, cumin, chilli, turmeric, garam masala, salt and saute for a few seconds. Add ½ cup of water and cook on low for 1-2 minutes till the masalas are cooked.2 teaspoons coriander powder, ½ teaspoon cumin powder, 2 teaspoons kashmiri chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon salt
- Add curds and cook for 1-2 minutes till oil separates from the sides of the pressure cooker pan. Add fried kathal, garlic bulbs, 1 cup of water and mix well. Close the pressure cooker lid and cook till the 2nd whistle. Immediately turn off the heat and let it depressurise by itself.⅓ cup curds, 3 garlic bulbs
- Open the cooker, add ½ cup of water to adjust the consistency of the gravy and bring to a boil. Take off the heat and serve.2 cups water
Video
Notes
- Kathal to be cut into large cubes or it tends to get too mushy when cooked.
- Mustard oil is used for its authentic taste which may be replaced with the cooking oil you prefer.
- Kathal is fried so it does not turn too mushy when cooked.
- Pressure cooking the kathal ensures they are cooked till soft.
Nutrition
This article was researched and written by Urvi Dalal.
