By Aditi Saraswat
June 28, 2026
Raw jackfruit, or Kathal, is also known as vegetarian meat for a reason. Kathal korma changes this summer's ingredient to a rich, Mughlai-style curry, where soft jackfruit slowly soaks up the aromatic spices and gravy for a meal that feels both joyful and comforting.
500 g raw jackfruit (kathal) 2 onions, sliced 2 tomatoes, chopped ½ cup curd 12 cashews 1 tbsp ginger-garlic paste 2 green chillies 2 tbsp oil 1 bay leaf 2 green cardamoms 1 black cardamom 4 cloves 1 cinnamon stick 1 tsp cumin seeds 1 tsp coriander powder ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala Salt to taste Fresh coriander for garnish
Peel and cut the raw jackfruit into small pieces. Boil or pressure cook it until it turns a bit soft, but not mushy.
In a pan, heat oil and fry the jackfruit pieces until they turn a bit golden and keep them aside.
In the same pan, cook whole spices and onions until they turn deep brown, but not burnt. To it, now add ginger-garlic paste and tomatoes and let the masala cook.
Blend the soaked cashews and curd to make a smooth paste out of it. Add this to the masala with powdered spices and cook slowly on a low flame.
Add the fried jackfruit and water to this. Simmer it on a low flame so that the kathal soaks up the flavours and the gravy turns thick.
Lastly, sprinkle some garam masala and fresh coriander on top and serve hot with roti, naan, or jeera rice for a lavish meal.