Kathal Khada Masala

4.67 from 9 votes
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Kathal Khada Masala is a simple yet flavorful recipe made using whole spices and raw Jackfruit. Here is how to make it.

If you like raw jackfruit, then do try Kathal Biryani as well.

Kathal khada masala served in a bowl.
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About Kathal Khada Masala

Kathal Khada Masala is a delicious sabzi made from raw jackfruit. People have different styles to make it, but I always make it with lots of whole spices and onion, just like my mom.

Kathal (Jackfruit) is one of my favorite veggies, but getting good-quality raw jackfruit is very difficult in Pune. You get excellent ripe jackfruit, which is eaten as a fruit. The raw jackfruit available here mostly lacks resha (fiber). It is dense, which doesn’t taste very good when cooked into a sabji.

So, I had to ask my vegetable vendor to get the one with resha, especially for me. I’m not sure from where, but he managed to get the kathal just like I wanted.

If finding the perfect kathal to make sabji is also difficult for you, I suggest using a frozen one. It will also save you the hassle of cutting it.

Serve this kathal ki sabji with paratha, poori, or dal roti for a yummy meal.

Ingredients

Raw Kathal (Jackfruit) – Choose the kathal with lots of fibers. The one that is dense from the inside will not taste good. If fresh kathal is not easily available, you can use frozen one.

Whole Spices – You will need black cardamoms (badi elaichi), green cardamoms (hari elaichi), cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), dry red chilies and bay leaves (tejpatta).

Others – You will also need oil, red onions, salt, and garam masala powder.

How To Make Khada Masala Kathal

Heat a cup of oil in a pan over medium-high heat.

Once the oil is hot, add 1 pound (500 g) kathal pieces and fry until they are sightly browned (10-12 minutes), stirring frequently.

Remove the pieces on a plate and keep them aside.

Fried kathal pieces.

Add the following whole spices to a mortar and pestle and crush to make a coarse powder.

  • 2-3 black cardamoms
  • 2-3 green cardamoms 
  • 3-4 cloves 
  • 8-10 black peppercorns 
  • 1-inch cinnamon 
Coarsely powdered whole spices.

Heat 3 tablespoon oil in a pan over medium-high heat.

Once the oil is hot, add crushed spices, 1 bay leaf, and 5-6 dry red chilies (cut into small pieces) and fry for 4-5 seconds.

Crushed spices, bay leaf and dry red chilies added to hot oil in a pan.

Add 2 cups thinly sliced red onions and cook until they turn light brown (4-5 minutes), stirring frequently.

Onions fried until light brown.

Add fried kathal, 1 teaspoon salt, and ½ cup of water and mix well.

Fried kathal, salt and water added to the pan.

Reduce the heat to low.

Cover and cook for 10-15 minutes until kathal is softened. Stir a few times in between.

Pan covered with a lid.

Add ½ teaspoon garam masala and mix well. Check for salt and add more if needed.

Garam masala powder added to the pan.

Garnish with chopped cilantro and serve hot.

Ready kathal khada masala.

Pro Tips By Neha

This recipe requires a lot of oil. If the kathal is not fried properly, it will taste raw, so do not skimp on it.

Always apply lots of oil to your hands and knife before cutting the kathal. It releases a liquid that is very sticky and very difficult to remove if the hands and utensils are not oiled well.

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Kathal Khada Masala is a simple yet flavorful recipe made using whole spices and raw Jackfruit. Here is how to make it.
4.67 from 9 votes

Kathal Khada Masala Recipe

Kathal Khada Masala is a simple yet flavorful recipe made using whole spices and raw Jackfruit. Here is how to make it.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

  • 1 pound raw jackfruit (kathal) (500 g, peeled and cut into 1-inch pieces)
  • 3 tablespoons oil (plus 1 cup for frying)
  • 2-3 black cardamoms (badi elaichi)
  • 2-3 green cardamoms (hari elaichi)
  • 3-4 cloves (laung)
  • 8-10 black peppercorns (kali mirch)
  • 1 inch cinnamon (dalchini)
  • 1 bay leaf (tej pattta)
  • 5-6 dry red chilies (cut into small pieces)
  • 2 cups thinly sliced onions
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon garam masala powder
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Instructions 

  • Heat 1 cup of oil in a pan over medium-high heat.
  • Once the oil is hot, add kathal pieces and fry until they are sightly browned (10-12 minutes), stirring frequently.
  • Remove the pieces on a plate and keep them aside.
  • Add black cardamoms, green cardamoms, cloves, black peppercorns, and cinnamon to a mortar and pestle and crush to make a coarse powder.
  • Heat 3 tablespoon oil in a pan over medium-high heat.
  • Once the oil is hot, add crushed spices, bay leaves, and dry red chilies and fry for 4-5 seconds.
  • Add onions and cook until they turn light brown (4-5 minutes), stirring frequently.
  • Add kathal, salt, and ½ cup of water and mix well.
  • Reduce the heat to low.
  • Cover and cook for 10-15 minutes until kathal is softened. Stir a few times in between.
  • Add garam masala and mix well. Check for salt and add more if needed.
  • Garnish with chopped cilantro and serve hot.

Nutrition

Calories: 263kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 593mg, Potassium: 835mg, Fiber: 5g, Sugar: 28g, Vitamin A: 665IU, Vitamin C: 103mg, Calcium: 65mg, Iron: 1mg
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14 Comments

  1. Do you grind the whole masalas to a powder and add or just crush ‘mota mota’? If it is just crushed, doesnt it come into the mouth

      1. I am not sure about crushed with big pieces potentially in the mouth. Can I coarsely grind or put whole khada garam maslaa?

  2. 4 stars
    I have never heard of such an item before. But this recepie really make me to try out this. Me too go with the spicy one. Let me try it out and will let you know the feed back

  3. 5 stars
    Nice recipe. Written well and explained nicely.
    Keep up the good work.
    Thanks for sharing your knowledge with world.

    Regards