By Aditi Saraswat
July 21, 2026
Before the fresh kathal season ends, try making this easy Kathal Masala recipe at home. Soft jackfruit pieces are cooked in a bold, spicy curry that feels satisfying and pairs perfectly with roti or rice.
500 g raw kathal, peeled and cubed 2 onions, finely chopped 2 tomatoes, pureed 1 tbsp ginger-garlic paste 2 green chillies, slit 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 3 tbsp mustard oil Salt, to taste 2 tbsp fresh coriander, chopped Water, as needed
Peel and cut the raw kathal into cubes. Boil or pressure-cook them until they turn soft, but not mushy. You can also lightly fry the pieces to add extra taste.
In a pan, heat mustard oil and add cumin seeds. Let them crackle, then sauté onions until they turn golden.
Now, add ginger-garlic paste, green chillies, tomato puree and all the powdered spices and cook the masala nicely.
Once the masala is cooked, add the boiled kathal to it. Mix everything so that every piece is evenly coated with the gravy.
Pour in some water and cover the pan. Let it simmer for about 10 to 15 minutes until the jackfruit pieces soak up the masala and the gravy turns thick.
Lastly, add some garam masala and fresh coriander from the top and serve it hot with roti or steamed rice for a relishing meal.