Kathal Masala
Meaty raw jackfruit chunks fried and simmered in a robust spicy gravy.
About this dish
Often referred to as 'Vegetarian Meat' in Punjab, Kathal (Jackfruit) Masala is a celebratory dish typically served at weddings or special Sunday lunches. The texture of raw jackfruit mimics pulled pork or lamb when cooked correctly, absorbing the robust spices of a classic 'Bhuna' gravy. This recipe focuses on the Punjabi style of deep-frying the fruit first to lock in its structure before simmering.
Ingredients
For the Jackfruit
- 500g Raw Jackfruit, peeled and cut into 2-inch cubes
- Oil for deep frying
- 1/2 tsp Salt
- 1/2 tsp Turmeric
The Gravy Base
- 3 large Onions, finely chopped
- 4 large Tomatoes, pureed
- 2 tbsp Ginger-garlic paste
- 2 Green chilies, slit
Spices and Aromatics
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Garam masala
- 1 tbsp Kasuri methi (Dried fenugreek)
- 3-4 Cloves and 1 Black cardamom
Method
- 1
Prep the Jackfruit
Grease your hands and knife with mustard oil to prevent the sticky latex of the jackfruit from clinging. Peel the thick outer skin and cut the flesh into uniform cubes, discarding any overly hard central core pieces. Pat the pieces dry completely before frying to avoid oil splatters.
- 2
The Golden Fry
Heat oil in a kadai to approximately 180°C. Deep fry the jackfruit chunks in batches on medium-high heat until they turn a light golden brown and the edges look slightly crisp. This step is non-negotiable as it prevents the fruit from becoming mushy in the gravy.
- 3
Sauté Whole Spices
In a separate heavy pan, heat 2 tablespoons of oil. Add the cloves, black cardamom, and a bay leaf, allowing them to crackle and release their oils into the fat for 30 seconds.
- 4
Caramelize the Onions
Add the chopped onions and cook on medium heat for 12-15 minutes. You are looking for a deep 'Badami' (almond) brown color; undercooked onions will result in a sweet, watery gravy rather than a savory masala.
- 5
Aromatic Paste
Add the ginger-garlic paste and green chilies. Sauté for 2 minutes until the moisture from the paste evaporates and the pungent raw smell is replaced by a toasted aroma.
- 6
Spice Infusion
Lower the heat and add coriander powder, cumin powder, turmeric, and red chili powder. Add a splash of water (2 tablespoons) to prevent the dry spices from burning, and stir for 1 minute until the oil starts to separate from the sides.
- 7
Tomato Reduction
Pour in the tomato puree and salt. Cover and cook on medium-low heat for 8-10 minutes until the tomatoes are fully reduced and the oil (Roghan) floats on top. The masala should look dark and concentrated.
- 8
The Bhuna Process
Add the fried jackfruit chunks to the masala. Toss them gently to coat every piece. Cook uncovered for 5 minutes (the 'Bhuna' technique) to help the flavors penetrate the fibrous texture of the fruit.
- 9
Final Simmer
Add 1 cup of warm water and cover with a tight lid. Simmer on low heat for 15 minutes. The jackfruit should be tender enough to be pierced by a fork but should still hold its shape perfectly.
- 10
Finishing Touches
Sprinkle garam masala and crushed kasuri methi over the dish. Garnish with a handful of fresh coriander leaves. Let the dish rest for 10 minutes before serving to allow the juices to settle.
Notes & variations
- If using canned jackfruit, ensure it is in 'Brine', not 'Syrup'.
- Mustard oil is the traditional choice for frying for a more pungent flavor.
- Add a tablespoon of cashew paste if you want a richer, Mughlai-style gravy.
- Leftovers can be stuffed into parathas for a delicious breakfast.
Serve with
Buttery Tandoori Roti or Laccha Paratha and a side of sliced red onions with lemon.
Cook's note
Pressure cooking jackfruit makes it mushy; always fry and then simmer for the best 'meaty' texture.