Raw or ripe jackfruit? I would always choose raw jackfruit over the ripe version of this fruit. Because raw jackfruit or ‘kathal’ as we call in the Hindi language, makes for a great ingredient to make curries, dry sabzis and lovely pickles too. These days, it is a hot favorite of newly turned vegans or vegetarians too, as it looks and gives a similar mouthfeel as meats. Thus, popular as vegan meat too. This homestyle Jackfruit Curry is one of the all-time favorite curry recipes at my home.
Due to the recipe request for a jackfruit curry, I asked my mom her recipe method. So the jackfruit curry recipe shared here comes from my mom. Its one of those curries that have a homely feeling and taste.
The fibrous form of raw jackfruit or kachcha kathal goes into making this delish curry. Besides curries or gravies, there are other sumptuous recipes with unripe jackfruit like this dry Kathal Ki Sabji and this robust and flavorful Kathal Biryani. This biryani is so amazing that a lot of my non-vegetarian friends also prefer it over their usual mutton or chicken biryanis.
My mom also uses the jackfruit seeds in the curry. But you can remove these if you want. I remove them and add them to sabzis (stir fried or steamed veggies dishes) or add them to sambar or leafy vegetables stir fries.
Getting a whole jackfruit, then peeling and then cutting it is a task. So I ask the veggie vendor to peel the kathal for me. You can do the same.
The best way to serve this Jackfruit Curry is with steamed rice. It also tastes fantastic with chapattis, rotis, phulkas or plain parathas.
Step-by-Step Guide
How to make Jackfruit Curry
1. Apply some oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds.
Generally I get the peel removed from the vegetable vendor. In case the peel is not removed, then you will have to slice off the peels.
if using chopped jackfruit already brought from outside, then rinse them in water first. Add the jackfruit pieces in a pressure cooker.
While chopping jackfruit, you can remove the seeds if you want or add them in the dish. If using peeled jackfruit, then rinse it in water very well, before chopping it.
2. Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.
3. Add enough water which just about cover the jackfruit pieces. Mix well.
4. Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium heat. Once the pressure settles down, then only remove the lid. Drain all the water and keep the cooked jackfruit aside.
Making paste
5. Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.
6. Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.
7. In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.
8. Grind to a smooth paste. Keep aside.
Making Jackfruit Curry
9. Heat 2 tablespoons oil or ghee in a pan or kadai.
10. Then add the following spices and let them crackle – ½ teaspoon shah jeera, 1.5 inches cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta (Indian bay leaf).
You can slightly crush the green cardamoms before adding them.
11. Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then first quickly stir and then cover the pan partly with a lid till the spluttering stops.
12. Stir and mix very well.
13. On a low to medium-low heat, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.
14. Then add the tomato paste. Be careful as the mixture splutters.
15. Stir and mix very well.
16. Saute the masala till you see oil releasing from its sides. Saute on a low to medium-heat and stir often.
17. Then add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and 1 teaspoon coriander powder.
18. Mix very well.
19. Saute for a minute.
20. Keep the heat to a low or you can even switch off the heat. Then add 3 tablespoons of beaten full fat curd.
21. As soon as you add curd, quickly and briskly mix it very well with the onion-tomato masala.
22. Now saute on a low to medium-low heat, till you see oil releasing from the sides.
Cooking Jackfruit Curry
23. Then add 1.25 cups water.
24. Mix very well.
25. Season with salt as per taste.
26. Bring the curry to a simmer. You can add less or more water as per your requirements.
27. Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.
28. Cover the pan with a lid and simmer for 8 to 9 minutes.
29. Remove the lid.
30. Later, sprinkle ½ teaspoon garam masala powder. Mix well.
31. Switch off the heat and add 2 tablespoons of chopped coriander leaves. Mix again.
32. Serve jackfruit curry hot or warm with steamed rice or chapatis or paratha.
If you are looking for more Curry recipes then you can check:
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Jackfruit Curry
This jackfruit curry is a home-style delicious curry made with raw jackfruit.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
for pressure cooking jackfruit
for onion paste
for tomato masala paste
for jackfruit curry
pressure cooking jackfruit
Apply oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds. Generally I get the peel removed from the vegetable vendor. In case the peel is not removed, then you will have to slice off the peels. If using chopped jackfruit already brought from outside, then rinse them in water.
Add the jackfruit pieces in a pressure cooker. While chopping jackfruit, you can remove the seeds if you want or add them in the dish.
Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.
Add enough water which just about cover the jackfruit pieces.
Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium flame.
Once the pressure settles down, then remove the lid. Drain all the water and keep the cooked jackfruit aside.
preparing onion paste
Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.
Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.
preparing tomato paste
In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.
Grind to a smooth paste. Keep aside.
making jackfruit curry
Heat 2 tablespoons oil in a pan or kadai.
Then add the following spices and let them crackle – ½ teaspoon shah jeera, 1.5 inch cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta. You can slightly crush the green cardamoms before adding.
Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then cover the pan partly with a lid till the spluttering stops.
Mix very well.
On a low to medium-low flame, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.
Then the tomato paste. Be careful as the mixture splutters.
Mix very well.
Saute the masala till you see oil releasing from its sides. Saute on a low to medium-flame and stir often.
Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder.
Mix very well. saute for a minute.
Keep the flame to a low or you can even switch off the flame. Then add 3 tablespoons beaten full fat curd.
As soon as you add curd, Quickly and briskly mix it very well with the onion-tomato masala.
Now saute on a low to medium-low flame, till you see oil releasing from the sides.
cooking jackfruit curry
Then add 1.25 cups water. mix very well. season with salt as per taste.
Bring the curry to a simmer. You can add less or more water as per your requirements.
Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.
Cover the pan with a lid and simmer for 8 to 9 minutes.
Later, sprinkle ½ teaspoon garam masala powder. Mix well.
Switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. Mix again.
Serve jackfruit curry with steamed rice or chapatis.
Nutrition Facts
Jackfruit Curry
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 2mg1%
Sodium 462mg20%
Potassium 498mg14%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 14g16%
Protein 3g6%
Vitamin A 574IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 18mg22%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin K 6µg6%
Calcium 77mg8%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 38mg10%
Phosphorus 60mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Jackfruit Curry post from the archives first published in May 2017 has been updated and republished on December 2022.
Source: Dassana’s Veg Recipes
