Kathal Do Pyaza | Spicy Jackfruit Curry Recipe

Kathal Do Pyaza Recipe | North Indian Jackfruit Curry

Make delicious Kathal Do Pyaza at home using raw jackfruit and double onions. A flavorful North Indian curry perfect with roti or rice.

Introduction

Kathal Do Pyaza is a rich and flavorful North Indian curry made using raw jackfruit and lots of onions. Raw jackfruit has a meat-like texture, which makes this dish very popular among vegetarians. The word Do Pyaza means “double onions,” where onions are added in two stages to create depth and sweetness in the curry. This dish is perfect for special lunches, family dinners, or festive meals.

Traditional & Regional Value of Kathal Do Pyaza

Kathal Do Pyaza has its roots in North Indian and Mughlai-style cooking, especially popular in Uttar Pradesh, Bihar, and parts of Delhi. Jackfruit has been used in Indian kitchens for centuries as a hearty vegetable during summer seasons. In traditional homes, kathal dishes were prepared when fresh jackfruit was available locally, making it a seasonal delicacy enjoyed with rotis and parathas.

Is Kathal Do Pyaza Healthy?

Yes, Kathal Do Pyaza is nutritious when cooked with moderate oil. Raw jackfruit is high in dietary fiber, vitamin C, potassium, and antioxidants. It supports digestion, keeps you full for longer, and is a good plant-based alternative to meat. Onions add natural sweetness and also help in boosting immunity.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Raw jackfruit (kathal), boiled and chopped
• Onions (used in two stages)
• Tomatoes
• Ginger-garlic paste
• Green chilli
• Turmeric powder
• Red chilli powder
• Coriander powder
• Garam masala
• Cooking oil and salt

Watch video and learn how to make Kathal Do Pyaza

Quick Cooking Steps

• Boil raw jackfruit with salt until slightly tender and keep aside.
• Heat oil in a pan and sauté half of the sliced onions until golden; remove and set aside.
• In the same oil, add remaining onions, ginger-garlic, and green chilli.
• Add tomatoes and dry spices, cook until oil separates.
• Add boiled jackfruit and mix well with masala.
• Finally add fried onions and garam masala, cook for a few minutes.

Tips & Tricks

• Apply oil on hands before cutting jackfruit to avoid stickiness.
• Do not overboil kathal; it should hold its shape.
• Use thick onion slices for better texture.
• Cook on medium heat for rich flavor.

Variations of Kathal Do Pyaza

• Dry Version: Less gravy, perfect for parathas.
• Restaurant Style: Add cashew paste for richness.
• No Onion Version: Replace onions with extra tomatoes (not traditional).
• Spicy Version: Add crushed black pepper or extra green chillies.

What Can Be Eaten Together or Served With

• Butter roti or tandoori roti
• Plain paratha or laccha paratha
• Jeera rice or steamed rice
• Onion salad and lemon wedges

Frequently Asked Questions (FAQ)

Is kathal do pyaza vegan?

Yes, this dish is completely vegan when cooked without ghee.

Does jackfruit really taste like meat?

Raw jackfruit does not taste like meat but has a similar texture, making it a great substitute.

Can I make kathal do pyaza in a pressure cooker?

Yes, you can boil kathal in a pressure cooker for 2 whistles before using it.

How long does kathal do pyaza stay fresh?

It stays fresh for up to 1 day in the refrigerator when stored properly.

kathal do pyaza, jackfruit curry recipe, raw jackfruit sabzi, kathal ki sabji, vegetarian jackfruit curry, north indian kathal recipe

Kathal Do Pyaza

Kathal Do Pyaza is a popular North Indian vegetarian dish made with green jackfruit (kathal) slow-cooked with onions and aromatic spices, often served with rice, dal, or flatbreads. It is known for its rich, savory flavor and meaty texture, making it a favorite for special occasions and weeknight meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course: Main Course

Cuisine: Indian, vegetarian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Green jackfruit kathal: 500 grams (1.1 pounds), peeled and cut into small pieces
• Onions: 4 medium sliced (2 medium chopped, 2 large cut into big chunks)
• Mustard oil: 1 bowl approximately 150 ml / 5.1 oz, or 2–3 tablespoons for frying
• Cumin seeds jeera: 1 teaspoon (sabut)
• Gol mirch kaali mirch: 8 pieces
• Badi elaichi large cardamom: 2 pieces
• Red chillies sabut: 3 pieces
• Tej patta bay leaves: 2 pieces
• Asafoetida hing: 1 pinch
• Cloves: 4 pieces
• Garam masala: 1 big tablespoon
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 tablespoon
• Coriander powder: 1 teaspoon
• Ginger-garlic paste: 1 teaspoon
• Tomatoes: 1 medium chopped or pureed
• Yogurt curd: 1 tablespoon
• Kasuri methi dried fenugreek leaves: 1 teaspoon, crushed
• Fresh coriander leaves: For garnish

Equipment

• Heavy-bottomed pan or pressure cooker
• Deep frying pan (for shallow frying jackfruit)
• Griddle or tava (for dry roasting coriander powder)
• Mixing bowls
• Ladle
• Knife and cutting board

Method

 

1. Peel and cut the green jackfruit into small, even pieces. If using raw jackfruit, boil it in water with a pinch of salt until tender (about 15–20 minutes), then drain and keep aside.
2. Heat mustard oil in a pan over medium heat. Shallow fry the jackfruit pieces until golden brown on all sides. Drain and set aside.
3. In the same pan, heat remaining oil. Add cumin seeds, cardamom, cloves, cinnamon, bay leaves, and dried red chillies. Sauté until fragrant.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for 1–2 minutes until raw smell disappears.
6. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1–2 minutes.
7. Add the fried jackfruit, salt, and chopped tomatoes. Mix thoroughly.
8. Add 1 cup of water and simmer covered on low flame for 2–3 minutes.
9. Stir in yogurt and kasuri methi. Cook for another 1–2 minutes until the oil starts to separate and the dish looks glossy.
10. Garnish with fresh coriander leaves and serve hot with rice, dal, or chapati.

Notes

Safety Notes:

Always wear kitchen gloves when peeling raw jackfruit to avoid sticky sap irritation.
Use caution when heating mustard oil, as it can smoke at high temperatures.
Ensure jackfruit is fully cooked and tender before serving.
Substitutions:

Use tinned green jackfruit if fresh is unavailable (drain and rinse before use).
Replace mustard oil with any neutral oil (e.g., vegetable or sunflower oil), though mustard oil adds authentic flavor.
Substitute yogurt with a plant-based alternative for vegan versions.
Storage:

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat to preserve texture.
Pro Tips:

Shallow frying jackfruit before cooking enhances its texture and prevents mushiness.
Use young, tender jackfruit for the best results; mature jackfruit can be tough and fibrous.
Let the dish rest for 5 minutes after cooking to allow flavors to meld.