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kathal ki sabji freshly cooked still in a pressure cooker
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Bihari Kathal ki Sabji | Jackfruit Curry

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Author: Richa

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

  1. Kathal to be cut into large cubes or it tends to get too mushy when cooked.
  2. Mustard oil is used for its authentic taste which may be replaced with the cooking oil you prefer.
  3. Kathal is fried so it does not turn too mushy when cooked.
  4. Pressure cooking the kathal ensures they are cooked till soft.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 699mg | Potassium: 709mg | Fiber: 5g | Sugar: 25g | Vitamin A: 652IU | Vitamin C: 55mg | Calcium: 99mg | Iron: 2mg