Kathal Aloo ki sabji is a delicious curry made with kathal or raw jack fruit. kathal aloo ki sabji goes really well along with plain rice, pulao, roti, puri, paratha or naan. (Step-by-Step-Recipe)
About Kathal Aloo ki Sabji:
Kathal or, Jack Fruit was called vegetarian’s chicken in my village. Because of its shredded and meaty texture. As kids, we would love the combination of kathal curry and rice and that day was a feast for us. After marriage, on my first trip to Kerala, I saw at least 2 Jack fruit trees in every single house. And they would let it remain there until it ripens. It is when it partially ripens that they would pluck them.
I seldom saw anyone making a curry out of Jack Fruit (Chakka as it is called in Kerala). The only thing it will be used for is either Chakka Avial or, for consumption after it ripens. At least that was what it was used for in my husband’s ancestral home and their relatives. That was an opportunity for me to showcase my talent and make a curry that was similar to Chicken. And off I went into the kitchen and asked for a raw Chakka.
And then I am asked a question that stumped me – “Which one do you want – Kada Chakka, Kuzha Chakka, or, Varikka Chakka?”
That’s when I realized that there were multiple varieties to Jack Fruit.
Finally, when I figured out which variety of Chakka I wanted, it was time for me to return. And that’s when I decided that the goal for my next trip to Kerala was to make Kattahal Aloo. To cut the long story short, it took me 3 years before I could make it because either I would end up going to Kerala during the off-season or, by the time I reach, all of the Jack Fruits would have ripened.
With that said, you can even try out the most popular recipe, Jackfruit Seeds Stir Fry and Jackfruit Jam also known as Chakka Varatti also, these two taste really amazing.
Coming back to cooking, recipes, and Tastes of India, today I am going to show you Kattahal Aloo ki Sabzi. I absolutely love it and I am sure so will you.
Pro Tips:
The jackfruit is difficult to cut and open. Because of its huge size, thick prickly outer covering, and white sticky material inside. As a result, here are some suggestions for making the cutting process easier,
- Before you begin cutting the jackfruit, grease your hands, knife, and chopping board with a little oil.
- After chopping them into half, soak them in water for a few minutes before chopping them into halves and soaking them again. It will help in the removal of sticky juice as well as protect them from discoloration.
- If you’re buying jackfruit from the market, get the vegetable vendor to peel and cut it for you. They do this as well. Nowadays you get a box of cleaned and chopped jackfruit also. I prefer using them as it saves a lot of time.
- If you like, you can remove the seeds from the jackfruit before slicing it or use them in the recipe. If you’re using peeled jackfruit, make sure to thoroughly rinse it before chopping it.
- If you’re buying jackfruit from the market, get the vegetable vendor to peel and cut it for you. They do this as well. Nowadays you get a box of cleaned and chopped jackfruit also. I prefer using them as it saves a lot of time.
- If you like, you can remove the seeds from the jackfruit before slicing it or use them in the recipe. If you’re using peeled jackfruit, make sure to thoroughly rinse it before chopping it.
Why you should make Kathal Aloo ki Sabji?
Jackfruits are in season now which is one of the main reasons you should definitely try this recipe.
- Kathal is very good for your health.
- Since it’s in season, so you must make this recipe, before it starts ripening.
- Great curry for rice, roti, paratha, or puri.
Looking for some more Curry Recipe?
You can check out some of the great tasty Indian curry recipes, which can try along with roti or rice. Do let me know, which curry you liked the most.
Jimikand ki Sabzi Recipe Bihari Style
Basic Ingredients used to make Kathal Aloo ki Sabji:
Kathal Aloo ki Sabji requires jackfruit, potato, and a few very basic ingredients, mostly available in your kitchen.
Jackfruit/ Kathal: One of the key ingredients to making this recipe. For this recipe, you’ll need tender raw or young jackfruit. If you buy a ripe one, it will release more sweetness into the curry, so make sure you get the raw one.
Aloo: The combination of kathal and aloo goes really well. But make sure that you boil and fry the potato, before adding it to the gravy.
Onion/Tomato: This recipe uses ingredients like onion and tomato to get the thick gravy texture in the sabzi.
Spice Powder: I have used some basic Indian spice powder along with some chicken masala powder and Kashmiri all mirch powder. In case you don’t have chicken masala powder, you can skip it.
Whole Garam Masala: Kathal Aloo ki sabji requires some khada garam masala, which gives a very nice flavor and aroma to the recipe.
Ginger Garlic Paste: I love the flavor of ginger garlic in this particular recipe. So make sure you add them.
Mustard Oil: Must oil is the second key ingredient in this recipe, but in case of unavailability you can use vegetable oil too. (But try making kathal aloo ki sabzi in mustard oil.
Ghee: I love adding tempered ghee with the addition of ginger julienne and Kashmiri red chilly powder. Ginger and ghee bring in great flavor to it and the addition of Kashmiri all mirch gives a nice color to it.
Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe
Print Pin Save Recipe! Rate Share on FacebookIngredients
- 400 gm Raw jackfruit/kathal Cleaned, washed, chopped and boiled
- 2 nos Potato boiled, peeled and cubed
- 4 nos Onion thinly sliced
- 4 nos Tomato thinly sliced
- 2 tbsp Ginger-Garlic Paste
- Ginger little, thinly sliced, for tempering
- 4 nos Green Chili slit in between
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- Red Chili Powder to taste
- Kashmiri Lal Mirch Powder to taste, optional
- 1 tsp Chicken Masala Powder optional
- Salt to taste
- 3-4 nos Bay Leaf
- 3-4 Dry Red Chilli
- 1 tsp Panch Phoron/Cumin Seeds
- 2 nos Black Cardamom
- 2 nos Green Cardamom
- 2 inch Cinamom Stick
- 6 tbsp Mustard Oil 4 tbsp to fry jackfruit and potato, 2 tbsp to fry masala
- 2 tbsp Pure Desi Ghee for tempering
Instructions
- Boil rawjackfruit pieces in a pressure cooker till tender. Heat 4 tbsp oil in a pan/Kadahi and fry Kathal pieces and keep it aside.
- In the same pan fry potato till golden brown and set aside.
- Again in the same pan heat another 2 tbsp oil.
- Add panch phoran or cumin seeds.
- Once the panch phoran starts spluttering add green cardamom, black cardamom cinnamon stick, bay leaf and whole dry red chilli.
- Now add onion, salt and turmeric and fry till golden brown.
- Add ginger-garlic paste and fry till the raw smell goes.
- Now add coriander powder, cumin powder and garam masala powder, chicken masala powder, red chilli powder and kashmiri lal mirch powder.
- Add little water, give it a nice stir and fry until the raw smell of masala goes off.
- Add tomato and mix well.
- Cover the pan and cook on a low flame stirring in between.
- Cook until the masala mixture becomes mushy.
- Add kathal and aloo, stir well.
- Fry for another 3-4 minutes.
- Add water as per the required consistency and let it boil.
- Turn off the gas.
- Now in a small pan heat ghee.
- Add gingeg, thinly sliced and crushed kashmiri lal mirch powder.
- Fry for few seconds and add this tempering to the curry.
- Add coriander leaves and mix well.
- Serve hot with plain rice, roti, paratha or puri.
Notes
It is better to make this sabzi in mustard oil to enhance its flavor.
Nutrition
My Recommended Product:
To cut Jackfruit, you definitely really need a good knife. Here I am listing a product that I am using. So if you like this product, go ahead and grab it now!!!
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- SWISS MADE EXTRA-WIDE CARVING KNIFE- Guaranteed for a lifetime against defects in material or workmanship.
- STAINLESS STEEL BLADE- High Carbon 20 cm stainless steel blade, engineered for smooth, uniform cuts every time.
- COMFORTABLE GRIP- Ergonomic, slip-resistant, handles, comfortable for long use.
- DISHWASHER SAFE- Yet if washed by hand, wiped and kept, stays like new.
- OUR STEEL- 100% recycled, Martensitic stainless steel makes our products flexible hence less breakable.
You Might Also Want to Try:
Palak Paneer Recipe
Matar Paneer Recipe
KADAI PANEER RECIPE
Creamy Paneer Gravy
Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don’t forget to share the recipes on your favorite social networks sites.
