This Punjabi-style kathal ki sabzi is a love at first bite bursting with flavours. Serve it with dal fry, raita, and piping hot chapati for a wholesome lunch.
Estimated reading time: 5 minutes
- Jackfruit for Sabzi
- How To Clean Kathal (Jackfruit)
- How To Store Unripe Kathal (Jackfruit)
- How To Make Kathal Ki Sabzi
- Serving Suggestion
- Kathal (Jackfruit) Ki Sabzi Recipe
Today, jackfruit is widely popular as vegan or mock meat. In India and Southeast Asia, jackfruit is used for ages to prepare a variety of dishes. From sabzi, and pickle to biryani, jackfruit is used in many regional Indian recipes. It is the meaty, fibrous texture, and the delicious taste that always attracted me to this humble fruit.
Kathal Ki Sabzi is a popular dish across North India. It is an authentic Indian style spicy stir fry made with unripe jackfruit. This is a Punjabi-style jackfruit sabzi recipe from my mother-in-law.
Reasons I LOVE it:
- truly tasty
- gluten-free
- vegan and vegetarian
- one pot main course dish
Jackfruit for Sabzi
The raw, unripe jackfruit with tender seeds is best for cooking.
The colour of the unripe jackfruit should be milky white and not pale yellow. The ripe and sweet jackfruit with hard seeds should not be used for making sabzi.
The best season to get unripe tender jackfruit is from May – July or before the monsoon/rainy season. In some parts of India, unripe jackfruit is available during the winter season as well.
Fried Jackfruit
How To Clean Kathal (Jackfruit)
Firstly, don’t get intimidated by the complex structure of the fruit. Once you get the technique to clean the jackfruit right, nothing can stop you from making delicious jackfruit recipes every day.
Nowadays, many supermarkets sell cleaned, ready-to-use pieces of jackfruit sealed in plastic bags.
Or you can use the frozen or canned jackfruit as well to make this sabzi. Thaw it as per packet instructions and then follow the recipe steps.
This cleaning process can be used for both ripe/unripe varieties of jackfruit.
- To peel the jackfruit , first, grease your fingers well with mustard oil or cooking oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. The oil prevents jackfruit fibre from sticking to your hand.
- With a sharp knife remove the skin of the jackfruit . Cut the inner white-coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.
- Do not wash the jackfruit after cutting it into small pieces. Wipe off the dirt, if there is any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added to the sabzi, removing the seed skin.
How To Store Unripe Kathal (Jackfruit)
The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. Because after a day or two it starts ripening and not in the best stage to make sabzi or curry.
Even the slightest hint of ripeness in the jackfruit might not result in a delicious kathal (jackfruit) ki sabzi.
You can also wrap up the pieces and keep them in the freezer for up to one month. But the flavour is best enjoyed when eaten as fresh as possible.
How To Make Kathal Ki Sabzi
Fry Jackfruit: Start with frying the cleaned, chopped jackfruit in mustard oil till it turns pale brown. Transfer to a metal colander. Set aside. Frying gives jackfruit a delicious texture and reduces cooking time.
Make Masala: In the same kadhai after frying jackfruit, add the chopped onion. Fry onion till light brown.
Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till the oil separates. This usually takes 5 – 10 minutes over low heat.
- Add the shallow-fried jackfruit to the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between.
During this time the jackfruit pieces absorb the flavor of the spices. Check for doneness and turn off the heat.
Serve Kathal Ki Sabzi hot, garnished with coriander leaves.
Serving Suggestion
In a Punjabi household, Kathal Ki Sabzi is mainly served with chapati or phulka. Some of our favourite Indian dishes to serve with jackfruit sabzi are:
- Kachumber Salad
- Arhar (Toor) Dal Fry
- Spring Onion Raita
- Pomegranate Raita
- Everyday Masoor Dal
- Punjabi Sookhi Urad Dal
- Panchmel Dal (No Onion/Garlic)
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Ingredients
- ▢ 500 gram unripe jackfruit (kathal)
- ▢ 2 Cup mustard oil, for deep frying
Ingredients For Masala:
- ▢ 1 Cup chopped onion
- ▢ 1 tablespoon ginger – garlic paste ( get recipe )
- ▢ 1 Cup chopped tomato
- ▢ Salt to taste
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon garam masala see recipe here
Instructions
How To Clean and Chop Kathal (Jackfruit):
- To peel the jackfruit, first, grease your fingers well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
- With a sharp knife remove the skin of the jackfruit. Cut the inner white coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.
- Do not wash the jackfruit after cutting into small pieces. Wipe off the dirt, if there any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin if you prefer so.
How To Fry Kathal (Jackfruit):
- Heat mustard oil in a kadhai or skillet over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit pieces till light brown in color. Transfer to a metal colander. Set aside.
How To Make Kathal Ki Sabzi:
- In the same kadhai, add the chopped onion. Fry onion till light brown in color.
- Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till oil separates. This usually takes 5 – 10 minutes over low heat.
- Add the shallow fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between. During this time the jackfruit pieces absorb the flavour of the spices. Check for doneness and turn off the heat.
- Serve Kathal Ki Sabzi hot, garnished with coriander leaves.
Recipe Notes:
- See my detailed notes above about how to clean unripe jackfruit for making sabzi.
- The raw, unripe jackfruit with tender seeds is best for cooking . The color of the unripe jackfruit should be milky white and not pale yellow.
- The best season to get unripe tender jackfruit is from May – July or before the monsoon/rainy season. In some parts of India, unripe jackfruit is available during the winter season as well.
- The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. After a day or two, it starts ripening and not in the best stage to make sabzi or curry.
- You can also wrap up the pieces and keep them in the freezer for up to one month. But the flavor is best enjoyed when eaten as fresh as possible.
Nutrition
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Kathal (Jackfruit) Ki Sabzi Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 500 gram unripe jackfruit (kathal)
- 2 Cup mustard oil, for deep frying
Ingredients For Masala:
- 1 Cup chopped onion
- 1 tablespoon ginger - garlic paste ( get recipe )
- 1 Cup chopped tomato
- Salt to taste
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala see recipe here
Instructions
How To Clean and Chop Kathal (Jackfruit):
- To peel the jackfruit, first, grease your fingers well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
- With a sharp knife remove the skin of the jackfruit. Cut the inner white coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.
- Do not wash the jackfruit after cutting into small pieces. Wipe off the dirt, if there any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin if you prefer so.
How To Fry Kathal (Jackfruit):
- Heat mustard oil in a kadhai or skillet over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit pieces till light brown in color. Transfer to a metal colander. Set aside.
How To Make Kathal Ki Sabzi:
- In the same kadhai, add the chopped onion. Fry onion till light brown in color.
- Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till oil separates. This usually takes 5 - 10 minutes over low heat.
- Add the shallow fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 - 20 minutes, stirring occasionally in between. During this time the jackfruit pieces absorb the flavour of the spices. Check for doneness and turn off the heat.
- Serve Kathal Ki Sabzi hot, garnished with coriander leaves.
Notes
- See my detailed notes above about how to clean unripe jackfruit for making sabzi.
- The raw, unripe jackfruit with tender seeds is best for cooking . The color of the unripe jackfruit should be milky white and not pale yellow.
- The best season to get unripe tender jackfruit is from May – July or before the monsoon/rainy season. In some parts of India, unripe jackfruit is available during the winter season as well.
- The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. After a day or two, it starts ripening and not in the best stage to make sabzi or curry.
- You can also wrap up the pieces and keep them in the freezer for up to one month. But the flavor is best enjoyed when eaten as fresh as possible.
Nutrition
This paneer kofta recipe is all about the mouth-melting kofta balls served in a deliciously creamy gravy. Be sure to watch the video!
Estimated reading time: 4 minutes
- The Indian Kofta
- Watch Paneer Kofta Video
- My Tried and True Tips
- Serving Suggestion
- Paneer Kofta Recipe
The Indian Kofta
In Indian Cuisine, we have kofta curries made with vegetables , lentils, soya, paneer, meat, and many other plant-based products. The Indian Kofta is very similar in shape and texture to the Middle Eastern or Central Asian meatballs ( kefta ).
A paneer kofta is one of the most popular Indian main-course dishes. It is a rich and creamy Indian main course dish.
The word ‘malai’ is used in Indian Cuisine to describe the dish’s smooth, rich, and creamy texture – literally melts in the mouth types.
Are malai kofta and paneer kofta same?
Malai Kofta and paneer kofta are often referred to as synonyms. In both Indian dishes, fried paneer meatballs (kofta) are dunked in a rich, creamy gravy. Usually, the paneer kofta can be served in an orange-coloured makhani gravy or pale white, thick white sauce . Both of these Mughlai-style dishes are almost similar except for the colour and taste of the gravy.
Paneer Kofta Recipe Variation
- Gluten-Free: Use gram flour, rice flour, tapioca starch, or gluten-free flour to bind the kofta mixture. The gravy of this kofta curry is gluten-free.
- White Gravy: The malai kofta is often served in white cashew and cream-based gravy. You can follow my white gravy recipe for the same.
- Stuffed Kofta: Many kofta recipes suggest stuffing the kofta with dry fruits such as raisins, broken cashews, or almonds. It is optional and a matter of personal choice. I have not stuffed the kofta with dried fruits or nuts in my paneer kofta recipe.
- Baked Kofta: Baking or air frying the kofta does not give the same results as deep-frying. However, you can cook them in an appe (paniyaram) pan to save a few calories.
Watch Paneer Kofta Video
My Tried and True Tips
- The Kofta : Ensure the boiled potatoes and the paneer do not have water . Please keep them in the refrigerator overnight; this ensures a lot of time-saving and a non-sticky mixture. Always grate the ingredients (paneer and potatoes) for the kofta mixture.
- Before adding other ingredients to the kofta mixture, knead the grated paneer and potatoes with the pressure of your palm for 5 – 6 minutes to get a smooth dough. This process ensures the fine texture of the kofta, and they will never break apart.
- For binding, I add all-purpose flour to the kofta mixture. The cornstarch also gives a crisp, golden exterior to the kofta.
- I do not recommend shaping kofta more than the size of a lemon – too big kofta do not soak the gravy sauce very well and often deflate after adding gravy.
- Fry kofta in small batches over medium-high heat. It is best not to rush the frying process. We need a golden exterior of the kofta without breaking them apart.
- The Gravy: The silky smooth, mouth-melting texture is the key feature of the gravy. Hence, it is essential to sieve the masala after blending . The bright orange colour in the gravy comes from Kashmiri Red Chilli Powder, tomatoes, and saffron . There is no artificial colour added to the gravy.
- An interesting addition to this gravy is cashew nuts. As sinful as they sound, cashew nuts add a nice thickness, creaminess, and nutty taste to the malai kofta gravy.
Serving Suggestion
The paneer kofta gravy is an indulgent Indian main course. It tastes best with Indian flatbreads – naan , lachha paratha, or tandoori roti.
You can also serve it with steamed basmati rice, saffron rice, turmeric rice, jeera rice , kachumber salad , or peas pulao .
More Paneer Recipes
- Chilli Paneer
- Paneer Pulao
- Paneer Curry
- Kadhai Paneer
- Paneer Jalfrezi
- Paneer Makhani
- Dhaba Style Matar Paneer
Ingredients
Ingredients For Paneer Kofta:
- ▢ 250 gram paneer (cottage cheese), grated
- ▢ 1 cup potato, hard boiled and grated
- ▢ ¼ cup all-purpose flour (maida)
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon cardamom powder
- ▢ 2 cup vegetable oil, for deep-frying
Ingredients For Gravy:
- ▢ ¼ cup ghee (clarified butter)
- ▢ 1 cup onion, sliced
- ▢ 1 tablespoon chopped ginger
- ▢ 1 tablespoon chopped garlic
- ▢ 2 dry Kashmiri Red Chili
- ▢ ¼ Cup cashew nuts
- ▢ 1 cup tomato, chopped
- ▢ ¼ cup tomato puree
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ 1 cup water
- ▢ ¼ cup fresh cream
- ▢ ½ teaspoon saffron (soaked in 1 tablespoon milk)
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
Instructions
Prepare Kofta:
- Mix all the ingredients for the kofta except oil in a bowl. Knead the mixture for 5 – 6 minutes with the pressure of your palm to get a smooth, non-sticky dough. This step ensures mouth melting kofta balls.
- Make small, even bite-size balls of the mixture. Keep in the fridge while oil is heated.
- Heat oil for frying the kofta in a deep-frying pan to a medium-high temperature.
- Once the oil is hot, reduce the heat to low and fry the koftas in small batches. Do not overcrowd the pan. Once golden, crisp drain the kofta on a plate and set aside.
Prepare Gravy:
- Soak saffron in 1 tablespoon of milk and set aside.
- Heat ghee in a heavy bottom pan. Add the chopped onion, ginger, garlic, red chilli, cashews and fry till onion starts turning brown.
- Next, add chopped tomato, puree, spices, salt and fry till tomatoes are mushy. Once the oil starts separating from the masala add 1 Cup water. Stir and cover the pan with a lid. Simmer for 3 – 5 minutes. Turn off the heat.
- Grind the masala to a smooth paste in blender.
- Once again, heat the same pan. Using a seive filter the masala paste for a smooth gravy. Discard the thick residue left in the seive.
- Add fried kofta balls, kasuri methis, cream, and stir to mix. Cover the pan with a lid and simmer the gravy over low heat for 5 – 6 minutes. Adjust the consistency of gravy by using water/milk if it seems too thick.
- Once you are ready to serve, add soaked saffron and fresh coriander. Stir gently to combine. Turn off the heat.
- Serve Paneer Kofta with naan or lachha paratha.
Recipe Notes:
- If the kofta mixture is way too sticky, add 1 – 2 tablespoons more flour to get a smooth dough.
- Keeping uncooked kofta in the fridge while preheating the oil is an essential step.
- Filtering the gravy masala is an optional step. It ensures a smooth, silky texture of the gravy like a makhani sauce.
- If the gravy seems too thick adjust the consistency by adding more water or milk.
Nutrition
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