About Kathal Sabji Recipe without Onion and Garlic
Kathal Sabji Recipe | Fanas ki Sabji Recipe | Jackfruit Sabzi Recipe | How to make jackfruit dry sabzi at home with step-by-step photos and video: Kathal Sabji, also called Jackfruit Sabzi or Fanas ki Sabji, is a flavorful and wholesome Indian dish made using raw jackfruit. It’s an ideal choice for anyone looking to enjoy authentic, traditional flavours, completely free from onion and garlic.
Cooked with simple spices and mustard oil, the sabji gets its rich taste from a fragrant blend of hing, cumin, and dry masalas. It’s an ideal dish for lunch or dinner, and pairs wonderfully with roti, paratha, or even steamed rice.
Raw jackfruit is often celebrated as a “vegetarian meat” for its fibrous texture and amazing ability to absorb spices, making it a perfect fit for hearty Indian dishes. Though cutting and preparing kathal might seem tricky, once boiled and cooked with spices, it becomes tender and flavorful. This no-onion no-garlic version of Jackfruit Sabzi Recipe is light, satvik, and perfect for those who avoid onion and garlic in their meals. The addition of amchur powder gives it a tangy twist that balances the earthy taste of jackfruit.
Growing up, Kathal Sabji was a special dish at our home, especially during the summer season when fresh jackfruit was easily available in the markets. My mother would always apply a bit of oil to her hands before cutting jackfruit, handling the sticky task so effortlessly without creating any mess. She would pressure-cook it, then fry it in a large iron kadai with spices, filling the kitchen with a mouthwatering aroma. It was always served with hot phulkas and a side of homemade pickle—simple, but deeply satisfying.
This Kathal Ki Sabji recipe brings back those old flavours and memories, but with a simplified method that’s easy to follow. Whether you’re cooking for a festive meal or just want to try something different, this jackfruit Sukhi Sabji is sure to please. Let’s get started with the ingredients and step-by-step process to make this traditional and tasty Kathal Dry Sabji at home.
More Delicious Recipes to Try!
If you enjoyed this Kathal ki Sabji Recipe or Fanas ki Sabji Recipe, you might also like to explore some of my other easy and flavorful Indian dishes. Here are a few handpicked recipes you can try next:
Aloo Baingan Sabji
Soya Palak Curry
Lauki Kofta Restaurant style
Mumbai Style Pav Bhaji
Bhandare wale Kaddu ki Sabji
If you love flatbreads, don’t miss my other Flatbread Recipes like Instant Methi Stuffed Paratha, Leftover Khichdi Paratha, Makka Methi Poori, and Makka ki Roti.
Watch Video Recipe
Step-by-Step Recipe
Step 1: Prepare and Boil the Jackfruit
1. Grease your hands and knife with a little oil before cutting the jackfruit to prevent the sticky sap from sticking.
2. Peel and cut 500 grams of raw jackfruit into small pieces.
3. In a pressure cooker, add the chopped jackfruit along with 1 tsp of finely chopped ginger, 2 tbsp of water, ½ tsp turmeric powder, and ½ tsp salt.
4. Pressure cook for 1–2 whistles on medium heat, or until the jackfruit is just tender.
5. Once cooked, open the lid and set the boiled jackfruit aside to cool slightly.
Step 2: Prepare the Masala
6. Heat 2 tablespoons mustard oil in a kadai or heavy-bottomed pan until it starts to smoke lightly (if using mustard oil). Reduce the heat to medium.
7. Add ¼ tsp Asafoetida/Hing and ½ tsp cumin seeds and let them splutter.
8. Further, lower the flame, and add ½ tsp turmeric powder, 1 tsp red chilli powder, and 2 tsp coriander powder.
9. Mix the spices well and sauté for a few seconds, adding 1 tablespoon of water if needed to prevent burning.
Step 3: Cook the Jackfruit/Kathal
10. Add the boiled jackfruit/kathal to the masala.
11. Mix gently so the boiled kathal small pieces are well coated with the spices.
12. Sprinkle salt to taste (consider that a little salt was added during boiling).
13. Cook the kathal sabji on low to medium heat for 3-4 minutes, stirring occasionally, until the jackfruit absorbs all the flavours and turns slightly crispy around the edges.
Step 4: Final Touch
14. Once cooked, add ½ tsp garam masala and ½ tsp amchur powder.
15. Mix gently and cook for another 1–2 minutes on a low flame, and stirring occasionally.
16. Turn off the heat and garnish with fresh coriander leaves.
Step 5: How to Serve Kathal Sabji
17. Kathal Sabji tastes best when served hot, right after cooking. You can enjoy it in several ways:
1. With Indian Breads: Serve it with fresh roti, phulka, or paratha for a comforting everyday meal.
2. With Rice: Pair it with steamed basmati rice, jeera rice, or dal-chawal for a more filling lunch or dinner.
3. With Poori: For special occasions or festive meals, serve it with poori and a side of pickle or boondi raita.
4. Lunchbox Friendly: It also makes a great lunchbox option when paired with soft parathas.
Tips for Jackfruit Sabzi Recipe
1. Grease your hands and knife with oil before cutting jackfruit to avoid the sticky sap.
2. Boil the jackfruit just until tender—do not overcook, or it may turn mushy while cooking.
3. Use mustard oil for authentic flavour, but feel free to use any cooking oil.
4. Saute spices on low heat to prevent burning and ensure a rich, balanced flavour.
5. Add amchur powder at the end to preserve its tangy taste.
6. For a crisper texture, lightly saute the boiled jackfruit before mixing with the spices.
7. Adjust the spice level by changing the quantity of red chilli powder or adding green chillies.
Recipe Card
Kathal Sabji Recipe | Fanas ki Sabji | Jackfruit Sabzi Recipe
Ingredients
- 500 grams Raw Jackfruit / Kathal (peeled and cut into small-sized pieces)
- 2 tbsp Mustard Oil or any cooking oil
- ½ tsp Cumin Seeds / Jeera
- 1 tsp Ginger (finely chopped)
- ¼ tsp Asafoetida / Hing
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Amchur Powder / Dry Mango Powder
- Salt to taste
- Fresh coriander leaves for garnish (finely chopped)
- Water as needed
Instructions
- Grease your hands and knife with oil. Peel and cut raw jackfruit into small pieces.
- Pressure cook with grated ginger, water, turmeric, and salt for 1–2 whistles or until just tender. Set aside.
- Heat mustard oil until it smokes lightly. Add the hing and cumin seeds. Let splutter.
- Lower the heat, add turmeric, red chili powder, and coriander powder. Sauté briefly, adding water if needed.
- Add boiled jackfruit and mix to coat with masala. Sprinkle salt to taste.
- Cook on medium heat for 3–4 minutes, stirring occasionally, until lightly crisped.
- Add garam masala and amchur powder. Mix and cook for 1–2 more minutes. Turn off the heat and garnish with chopped coriander.
- Serve hot with roti, paratha, poori, or rice. Great for lunchboxes too.
You can also try my other Recipe Categories,
No Onion No Garlic Recipes
Dry Sabzi Recipes
Indian Lunch Recipes
Vegan Recipes
Fasting & Satvik Recipes
Recipe Conclusion
Kathal Sabji is a flavorful, no-onion, no-garlic dish perfect for everyday meals. Serve this fanas sabji hot with any type of roti, paratha, or rice. With its rich spices and homestyle taste, this jackfruit sabzi is sure to bring back warm, nostalgic flavors to your table.