Kathal Masala

About this recipe

Young green jackfruit—called kathal in Hindi—has been gaining attention as a plant-based meat substitute, but in North Indian home cooking, it has always been a seasonal vegetable in its own right. Unlike the sweet, ripe jackfruit eaten fresh, young green kathal is mild, slightly fibrous, and absorbs spices beautifully. It shreds cleanly when cooked, giving it a naturally chunky texture that can feel substantial and hearty. This dish hinges entirely on the onions. The caramelization—that slow, golden browning that takes 8-10 minutes—is not a shortcut to skip. These crispy, deep-brown onions form the base of the gravy and give the curry its color and depth. The jackfruit, which is inherently mild, becomes something special when wrapped in that spiced onion base. Ginger-garlic paste adds a subtle heat and sharpness that rounds out the mild fruit. Finding green jackfruit can be a hunt outside India, but frozen young jackfruit is increasingly available at Asian markets and online, often labeled as 'green jackfruit' or 'young jackfruit for cooking.' If you cannot locate it, you can substitute peeled and shredded unripe plantain or even boiled potato shreds, though the final texture and taste will differ. This curry is fully vegan, needs no dairy, and is perfectly suited to serving alongside roti or rice. Leftovers keep for three days and actually taste better the next day as flavors meld. It freezes well too, thawing overnight in the fridge before a gentle reheat.