Uploaded May 2026 | Updated September 2026, 2 weeks ago
Kathal Curry ✨ A super delicious curry made using raw jackfruit, with a rich, silky gravy and beautifully cooked kathal that absorbs all the flavours perfectly. I’ve shared all the tips to help you get the best texture and consistency at home.
It tastes incredible with roti, paratha, or even rice, making it a truly comforting meal. Do give this recipe a try, the detailed written recipe is mentioned below. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Swiggy: swiggy.com/stores/instamart/item/5I2JAHGXDG
Kathal Curry
Prep Time: 15–20 minutes
Cooking Time: 35–40 minutes
Serving: 4–5
Ingredients:
Pressure Cooking the Jackfruit
RAW JACKFRUIT | कच्चा कटहल 350–400 GMS
OIL | तेल 1 TSP
SALT | नमक 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
HOT WATER | गरम पानी TO COVER
Gravy Base
MUSTARD OIL | सरसों का तेल 1–2 TBSP
CUMIN SEEDS | जीरा ¼ TSP
ONION | प्याज़ 3 MEDIUM SIZED
GARLIC | लहसुन A HANDFUL
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
TOMATO | टमाटर 2 MEDIUM SIZED
FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL
SALT | नमक A LARGE PINCH
HOT WATER | गरम पानी A SPLASH
WATER | पानी AS REQUIRED (FOR BLENDING)
Frying the Jackfruit
OIL | तेल 3-4 TBSP
Cooking the Curry
CUMIN SEEDS | जीरा A PINCH
CINNAMON | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 1 NO.
MACE | जावित्री 1/2 NO.
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
Finish
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
Method:
Start by pressure cooking the jackfruit. Heat a pressure cooker on high flame and add oil. Once hot, add the cut jackfruit along with salt and turmeric powder. Stir on high flame for 1–2 minutes.
Adding oil while cooking reduces the stickiness of the Kathal.
Add hot water, cover, and cook on medium low flame for 1 whistle. Once done, switch off the flame and let the cooker depressurise naturally.
By the time the jackfruit cooks, prepare the gravy base.
Roughly cut the onion and tomatoes then, heat mustard oil in a pan on high flame until it begins to smoke. Add cumin seeds and let them crackle. Add the roughly sliced onions and cook on medium high flame, stirring, until they turn golden brown. It will take 7-8 minutes.
Once the onions are well browned, add the garlic cloves, roughly cut ginger, green chillies, roughly cut tomatoes, coriander stems, and a large pinch of salt.
Stir well and cook on high flame for 2–3 minutes until the tomatoes start to soften.
Add a splash of hot water, cover, and cook on medium flame for 7–8 minutes until the tomatoes are completely mushy. Switch off the flame and let the mixture cool completely.
Once cool, blend into a fine, smooth paste with a little water.
Once the cooker has depressurised, open the lid, the jackfruit should be perfectly cooked through.
Drain it and transfer to a bowl.
For a better texture, heat oil in a kadhai on high flame and fry the jackfruit pieces in batches for 3–5 minutes until they turn light golden brown. Drain and set aside.
In the same kadhai, remove a little excess oil if needed. Add cumin seeds, cinnamon, green cardamom, black cardamom, bay leaf, and mace and let them crackle. Add the prepared gravy paste along with salt, turmeric powder, Kashmiri red chilli powder, spicy red chilli powder, and coriander powder.
Stir well and cook until the oil separates, this will take about 5–6 minutes.
You will know it is ready when the masala stops sticking to the kadhai and the oil rises to the top.
Add hot water to bring the curry to your desired consistency and mix well. Cover and cook for 5–6 minutes.
Once you take off the lid, you will see a beautiful rogan on top. Add the fried jackfruit pieces, mix gently, and cook for 2–3 more minutes. Taste and adjust salt.
Finish with a pinch of garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Mix well.
Our delicious, home-style and velvety smooth Kathal Masala Curry is ready.
#YFL #SanjyotKeer #KathalCurry
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro: 0:00
Pressure Cooking the Jackfruit: 1:30
Base Gravy: 4:06
Frying The Jackfruit: 7:43
Final Cooking: 8:48
Plating: 11:12
Outro: 12:45
Kathal Curry ✨ A super delicious curry made using raw jackfruit, with a rich, silky gravy and beautifully cooked kathal that absorbs all the flavours perfectly. I’ve shared all the tips to help you get the best texture and consistency at home.
It tastes incredible with roti, paratha, or even rice, making it a truly comforting meal. Do give this recipe a try, the detailed written recipe is mentioned below. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Swiggy: swiggy.com/stores/instamart/item/5I2JAHGXDG
Kathal Curry
Prep Time: 15–20 minutes
Cooking Time: 35–40 minutes
Serving: 4–5
Ingredients:
Pressure Cooking the Jackfruit
RAW JACKFRUIT | कच्चा कटहल 350–400 GMS
OIL | तेल 1 TSP
SALT | नमक 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
HOT WATER | गरम पानी TO COVER
Gravy Base
MUSTARD OIL | सरसों का तेल 1–2 TBSP
CUMIN SEEDS | जीरा ¼ TSP
ONION | प्याज़ 3 MEDIUM SIZED
GARLIC | लहसुन A HANDFUL
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
TOMATO | टमाटर 2 MEDIUM SIZED
FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL
SALT | नमक A LARGE PINCH
HOT WATER | गरम पानी A SPLASH
WATER | पानी AS REQUIRED (FOR BLENDING)
Frying the Jackfruit
OIL | तेल 3-4 TBSP
Cooking the Curry
CUMIN SEEDS | जीरा A PINCH
CINNAMON | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 1 NO.
MACE | जावित्री 1/2 NO.
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
Finish
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर A PINCH
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
Method:
Start by pressure cooking the jackfruit. Heat a pressure cooker on high flame and add oil. Once hot, add the cut jackfruit along with salt and turmeric powder. Stir on high flame for 1–2 minutes.
Adding oil while cooking reduces the stickiness of the Kathal.
Add hot water, cover, and cook on medium low flame for 1 whistle. Once done, switch off the flame and let the cooker depressurise naturally.
By the time the jackfruit cooks, prepare the gravy base.
Roughly cut the onion and tomatoes then, heat mustard oil in a pan on high flame until it begins to smoke. Add cumin seeds and let them crackle. Add the roughly sliced onions and cook on medium high flame, stirring, until they turn golden brown. It will take 7-8 minutes.
Once the onions are well browned, add the garlic cloves, roughly cut ginger, green chillies, roughly cut tomatoes, coriander stems, and a large pinch of salt.
Stir well and cook on high flame for 2–3 minutes until the tomatoes start to soften.
Add a splash of hot water, cover, and cook on medium flame for 7–8 minutes until the tomatoes are completely mushy. Switch off the flame and let the mixture cool completely.
Once cool, blend into a fine, smooth paste with a little water.
Once the cooker has depressurised, open the lid, the jackfruit should be perfectly cooked through.
Drain it and transfer to a bowl.
For a better texture, heat oil in a kadhai on high flame and fry the jackfruit pieces in batches for 3–5 minutes until they turn light golden brown. Drain and set aside.
In the same kadhai, remove a little excess oil if needed. Add cumin seeds, cinnamon, green cardamom, black cardamom, bay leaf, and mace and let them crackle. Add the prepared gravy paste along with salt, turmeric powder, Kashmiri red chilli powder, spicy red chilli powder, and coriander powder.
Stir well and cook until the oil separates, this will take about 5–6 minutes.
You will know it is ready when the masala stops sticking to the kadhai and the oil rises to the top.
Add hot water to bring the curry to your desired consistency and mix well. Cover and cook for 5–6 minutes.
Once you take off the lid, you will see a beautiful rogan on top. Add the fried jackfruit pieces, mix gently, and cook for 2–3 more minutes. Taste and adjust salt.
Finish with a pinch of garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Mix well.
Our delicious, home-style and velvety smooth Kathal Masala Curry is ready.
#YFL #SanjyotKeer #KathalCurry
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro: 0:00
Pressure Cooking the Jackfruit: 1:30
Base Gravy: 4:06
Frying The Jackfruit: 7:43
Final Cooking: 8:48
Plating: 11:12
Outro: 12:45
