Chef Kunal Kapur shares easy kathal ki sabzi recipe for the summer: See step by step preparation

Kunal Kapur shares how to utilise seasonal vegetables at home with his summer special, kathal ki sabzi.

One of the most popular ways to eat healthy is by incorporating seasonal vegetables into the diet. And celebrity chef and MasterChef India judge Kunal Kapur helps us do just that by taking to Instagram on April 7 and sharing his recipe for kathal ki sabzi.

Kunal Kapur's kathal ki sabzi recipe serves four. (chefkunalkapur.com)

Also known as jackfruit, raw kathal is a popular vegan meat substitute across Indian cuisines. Describing the rustic dish, the chef wrote in the caption that it is “a slow-cooked, masaledaar sabzi that tastes like pure comfort. Simple ingredients, familiar flavours, and that feeling of home in every bite.”

The recipe takes 45 minutes to prepare and can serve four. The detailed making of kathal ki sabzi is presented as follows.

Ingredients for kathal ki sabzi

For kathal prep:

• Kathal (jackfruit) chunks – 500 g
• Chilled water – 2 litres
• Salt – 1 tsp
• Turmeric – 1 tsp

For marination

• Salt – 1 tsp
• Turmeric – ¾ tsp
• Garam masala – 1½ tsp
• Ginger-garlic paste – 1 tbsp
• Mustard oil – ¼ cup

For masala

• Mustard oil – ⅓ cup
• Dried red chillies – 2
• Carom seeds (ajwain) – 1 tsp
• Garlic (chopped) – 1 tbsp
• Ginger (chopped) – 1 tbsp
• Green chillies (chopped) – 2
• Onion (chopped) – 1½ cups
• Turmeric – ½ tsp
• Red chilli powder – 2 tsp (assumed from typical recipe continuation)

Method of preparation

1. Prep the kathal

• Soak kathal chunks in chilled water with salt and turmeric.
• This helps reduce stickiness and raw smell.

2. Marinate

• In a bowl, mix curd (if using), ginger-garlic paste, mustard oil, salt, turmeric, and garam masala.
• Add kathal and coat well.
• Let it marinate for at least 45 mins to one hour.

3. Cook the masala

• Heat mustard oil until it reaches the smoking point, then cool slightly.
• Add dried red chillies and ajwain.
• Add chopped garlic, ginger, and green chillies—sauté till fragrant.
• Add onions and cook till golden.

4. Add spices

• Add turmeric, red chilli powder, and other spices.
• Cook till oil separates.

5. Combine & cook

• Add marinated kathal.
• Mix well and cook covered on low-medium heat.
• Stir occasionally till kathal becomes tender and absorbs masala.

6. Finish

• Cook till the oil separates, and the sabzi looks rich and coated.
• Serve hot with roti or rice.

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