Spiced Jackfruit Curry (Kathal Khada Masala) Recipe

Table of Contents

• Ingredients
• How To Make Khada Masala Kathal
• Pro Tips By Neha
• Other North Indian Curry Recipes We Recommend
• Kathal Khada Masala Recipe

Kathal Khada Masala is a comforting vegetable dish from North India, made with raw jackfruit, toasted whole spices, and sautéed onions. The finished curry has a warm, layered flavor and goes perfectly with parathas, pooris, or simple dal-roti.

Ingredients

Most ingredients are available at Indian grocery stores or well-stocked supermarkets.

• Raw kathal (jackfruit) – 500 g, peeled and cut into 1-inch pieces. Choose pieces with a fibrous texture; avoid overly dense or tough portions. Frozen jackfruit is a convenient substitute if fresh is not available.
• Whole spices – black cardamoms (badi elaichi), green cardamoms (hari elaichi), cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), bay leaf (tej patta), and dry red chilies.
• Other essentials – oil, thinly sliced red onions, salt, and garam masala powder.

How To Make Khada Masala Kathal

Step 1: Heat about 1 cup of oil in a wide pan over medium-high heat. When the oil is hot, add the 500 g kathal pieces and shallow-fry, turning often, until they are lightly browned and slightly crisp at the edges (about 10–12 minutes). Remove and set aside on a plate.

Step 2: In a mortar and pestle, coarsely crush the whole spices: 2–3 black cardamoms, 2–3 green cardamoms, 3–4 cloves, 8–10 black peppercorns, and a 1-inch piece of cinnamon. You want a coarse, aromatic powder—not a fine powder.

Step 3: Heat 3 tablespoons of oil in a clean pan over medium-high heat. Once hot, add the crushed spice mix, 1 bay leaf, and 5–6 dry red chilies (roughly chopped). Fry for just a few seconds to bloom the spices and release their aroma.

Step 4: Add 2 cups of thinly sliced red onions and sauté, stirring often, until the onions soften and turn light brown (around 4–5 minutes). The onions add body and mild sweetness to the curry.

Step 5: Return the fried kathal to the pan, add 1 teaspoon of salt (or to taste) and ½ cup of water. Mix gently so the jackfruit is coated with the onion-spice mixture.

Step 6: Lower the heat, cover the pan, and simmer for 10–15 minutes or until the kathal is tender. Stir occasionally to prevent sticking and to ensure even cooking.

Step 7: Sprinkle ½ teaspoon garam masala, mix gently, and taste for seasoning; add more salt if needed. Cook for another minute to let the flavors meld.

Step 8: Garnish with freshly chopped cilantro and serve the Kathal Khada Masala hot with paratha, poori, or roti.

Pro Tips By Neha

This recipe uses a fair amount of oil for shallow-frying the jackfruit. Proper frying helps remove rawness and improves texture, so avoid skimping on oil during that step.

When preparing raw kathal, generously oil your hands and the knife before cutting. Raw jackfruit secretes a sticky, milky sap that can be difficult to clean off if surfaces and hands are not well-oiled.