Veg logon ka Chicken Kathal ki Sabji Recipe
Veg logon ka Chicken 😳 Kathal ki Sabji Recipe is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by Sumedha Cooks on YouTube.
Prep: 55 min | Cook: 40 min | Total: 1 hr 50 min
Cost: $6.62 total, $1.65 per serving
Ingredients
- 500 g Young Green Jackfruit (cut into bite‑size pieces)
- 2 cups Water (for pressure cooking)
- 1 tsp Salt (for boiling only, omit from marination)
- 3 tbsp Vegetable Oil (for boiling fry and tempering)
- 1 cup Plain Yogurt (cracked or whisked, room temperature)
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Kashmiri Red Chili Powder (adds color, mild heat)
- 1 tsp Roasted Cumin Powder
- 1 medium Onion (roughly chopped)
- 4 pcs Garlic Cloves
- 1 inch Fresh Ginger (peeled)
- 1 pcs Green Chili (adjust to heat preference)
- 1 tbsp Whole Spices for Tempering (e.g., mustard seeds, cumin seeds, bay leaf, cloves, cinnamon stick)
- 2 tbsp Fresh Coriander Leaves (chopped)
- 1/2 tsp Salt (to finish) (adjust to taste)
Instructions
Prepare Jackfruit
Cut the young jackfruit into small bite‑size pieces using a knife and cutting board.
Time: PT10M
Boil Jackfruit
Add the jackfruit pieces, 2 cups water and 1 tsp salt to the pressure cooker. Close the lid and cook on medium heat until you hear 2 whistles.
Time: PT15M
Temperature: Medium heat
Drain and Cool
Release the pressure, open the cooker, drain any excess water and spread the jackfruit on a plate to cool completely (about 5 minutes).
Time: PT5M
Light Fry
Heat 1 tbsp oil in a pan over medium‑high heat and fry the boiled jackfruit for 1‑2 minutes until the edges turn slightly golden.
Time: PT2M
Temperature: Medium‑high heat
Cool Fried Jackfruit
Transfer the fried jackfruit to a plate and let it cool for another 5 minutes before marinating.
Time: PT5M
Marinate in Yogurt
In a mixing bowl, combine the cooled jackfruit with 1 cup cracked yogurt, coriander powder, red chili powder, garam masala, Kashmiri red chili powder and roasted cumin powder. Mix thoroughly with clean hands and set aside for 30 minutes. Do NOT add salt at this stage.
Time: PT30M
Prepare Onion‑Garlic‑Ginger Paste
In a blender or mixer jar, blend the onion, garlic cloves, ginger piece and green chili into a smooth paste, adding a splash of water if needed.
Time: PT5M
Temper Whole Spices
Heat 2 tbsp oil in a kadhai over medium heat. Add the whole spices and fry for 30 seconds until they sizzle and become aromatic.
Time: PT1M
Temperature: Medium heat
Cook the Paste
Add the onion‑garlic‑ginger paste to the hot oil. Fry, stirring continuously, until the mixture turns golden brown (about 8 minutes).
Time: PT8M
Temperature: Medium heat
Add Marinated Jackfruit
Stir in the marinated jackfruit pieces. Sauté on medium heat for 5 minutes, allowing the yogurt to coat the pieces.
Time: PT5M
Temperature: Medium heat
Finish Cooking
When oil begins to separate and rise to the surface, lower the flame and fry for another 3 minutes. Then add 1/2 tsp salt and chopped fresh coriander, mix well and cook for 2 more minutes.
Time: PT5M
Temperature: Low heat
Serve
Transfer the hot jackfruit sabzi to a serving plate. Enjoy with roti, paratha or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (yogurt)
Ingredient Substitutions
- Instead of Young Green Jackfruit: Canned young jackfruit (drained)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Plain Yogurt: Greek yogurt (thin), Buttermilk
- Instead of Red Chili Powder: Paprika (mild)
- Instead of Kashmiri Red Chili Powder: Paprika
Equipment Needed
- Knife
- Cutting Board
- Pressure Cooker
- Frying Pan or Kadhai
- Mixing Bowl
- Hand (for mixing)
- Blender or Mixer Jar
- Spatula or Wooden Spoon
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Boiling jackfruit until just tender (2 whistles)
- Cooling the fried jackfruit before mixing with yogurt to avoid curdling
- Marinating for a full 30 minutes
- Frying the onion‑garlic‑ginger paste until golden brown
- Watching for oil separation as the final doneness indicator
Chef Tips from the Video
- Young green jackfruit gives the best texture; avoid mature fruit which is fibrous
- Roasted cumin powder adds a smoky depth – you can toast cumin seeds and grind them yourself
- For extra tang, add a squeeze of lemon juice just before serving
Troubleshooting
Yogurt curdles after adding to jackfruit
Ensure the fried jackfruit is completely cooled before mixing; use room‑temperature yogurt.
Sabzi looks watery
Fry the onion‑paste a little longer and increase the final low‑heat sauté until oil separates.
Jackfruit pieces are too soft
Reduce boiling time to 1 whistle or use slightly less water; keep the pieces firm.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before reheating
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Marinate the boiled jackfruit in yogurt up to 4 hours ahead and keep refrigerated
- Prepare the onion‑garlic‑ginger paste a day before and store in a sealed jar
- Reheat gently on low heat, adding a splash of water if the sabzi looks dry
Frequently Asked Questions
What is the cultural significance and history of Jackfruit Sabzi in Indian cuisine?
Jackfruit (कटहल) is a traditional seasonal vegetable in many Indian regions, especially in the West and South. Historically, it was used as a meat substitute during fasting periods because of its dense texture, and it features in festive meals and everyday home cooking.
What are the traditional regional variations of Jackfruit Sabzi in North Indian cuisine?
In North India, jackfruit is often cooked with yogurt and aromatic spices as in this recipe. In Bengal, it may be prepared with mustard paste, while in Kerala it is cooked with coconut milk and curry leaves, showcasing regional flavor profiles.
How is Jackfruit Sabzi traditionally served in Indian households?
It is typically served hot as a side dish (sabzi) with roti, paratha, or steamed rice, and accompanied by pickles or a simple dal. During festivals, it may be part of a larger thali.
What occasions or celebrations is Jackfruit Sabzi associated with in Indian culture?
Jackfruit dishes are popular during harvest festivals like Navratri and during fasting days (e.g., Ekadashi) when non‑grain vegetables are preferred. It also appears in family gatherings during the jackfruit season.
What makes Jackfruit Sabzi special or unique in Indian vegetarian cuisine?
The combination of boiled then lightly fried jackfruit with a tangy yogurt‑spice marination creates a texture that mimics meat, while the aromatic tempering adds depth, making it a standout vegetarian main or side.
What are the most common mistakes to avoid when making Jackfruit Sabzi?
Common errors include adding yogurt to hot jackfruit (causing curdling), over‑boiling the jackfruit (making it mushy), and not frying the onion‑paste long enough, which leads to a raw flavor. Follow the cooling and timing steps carefully.
Why does this Jackfruit Sabzi recipe use a yogurt marination instead of a tomato‑based gravy?
Yogurt provides a mild tang and helps tenderize the jackfruit without overwhelming the delicate flavor. It also creates a creamy coating that pairs well with the roasted spices, unlike a tomato base which would add acidity and a different texture.
Can I make Jackfruit Sabzi ahead of time and how should I store it?
Yes, you can marinate the boiled jackfruit up to 4 hours ahead and keep it refrigerated. After cooking, store the sabzi in an airtight container in the fridge for up to 4 days or freeze for up to a month. Reheat gently on low heat before serving.
What texture and appearance should I look for when the Jackfruit Sabzi is done?
The pieces should be coated in a thick, glossy sauce with oil visibly separating and rising to the surface. The jackfruit should be tender yet hold its shape, and the overall color should be a deep reddish‑orange from the Kashmiri chili powder.
How do I know when the Jackfruit Sabzi is fully cooked?
When the oil starts to separate and pool around the spices, and the yogurt coating has thickened, the sabzi is ready. A quick taste should reveal a tender jackfruit interior with balanced spice and tang.
What does the YouTube channel Sumedha Cooks specialize in?
The YouTube channel Sumedha Cooks focuses on easy-to‑follow Indian home‑cooking recipes, especially vegetarian dishes that are budget‑friendly and use everyday pantry ingredients.
How does the YouTube channel Sumedha Cooks' approach to Indian cooking differ from other Indian cooking channels?
Sumedha Cooks emphasizes quick, practical techniques like using a pressure cooker for fast cooking, hand‑mixing for better texture, and clear step‑by‑step narration, making traditional flavors accessible for busy home cooks.
Last updated: September 3, 2026
