Jackfruit Curry (Kathal Subzi) recipe

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Ingredients

1 tablespoon vegetable oil
1 tablespoon cumin seeds
4 green chile peppers, sliced
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 large onion, chopped
1 tablespoon white sugar
2 large tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon red chile powder
2 (20 ounce) cans jackfruit, cut into 2-inch pieces
1 teaspoon garam masala
salt to taste
1 tablespoon chopped fresh cilantro

Nutrition Info

258.8 calories
carbohydrate: 33.8 g
cholesterol: : -
fat: 11.4 g
fiber: 7.7 g
protein: 3.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 685.2 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic, cook for 2 to 3 minutes. Add onion and sugar, cook and stir until onion is almost browned, 5 to 10 minutes.

  2. Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.

  3. Transfer onion and tomato mixture to a food processor, process into a smooth paste.

  4. Pour paste back into the saucepan. Add jackfruit, cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

Recipe Yield

4 servings

Recipe Note

Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

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