Kathal Kofta Curry


Kathal Kofta is a spicy, rich and thick curry dish. Many people eat Jackfruit Sabji but there is one more dish that is made from Kathal or Jackfruit called Kathal Kofta. Kofta in india are usually cooked in a spicy gravy and eaten with Jeera rice and Chapati/Roti.


Usually kofta is considered a minced meatball recipe across the world but in India Kofta can be vegetarian and non vegetarian. In vegetarian Kofta, minced vegetables either raw or cooked is used to make kofta and in nonvegetarian kofta, minced meat either of lamb, chicken or fish is used to make kofta.

Jackfruit is considered as a popular meat substitute. Preparation of Jackfruit Kofta curry is same as preparation of lamb kofta curry. Kathal or Jackfruit Kofta curry is tasty and delicious to eat with hot Rotis (Indian wheat flatbread). Jackfruit is a good source of Vitamin C, potassium, vitamins, minerals and dietary fibre, thus making this very healthy and nutritious.

Here is how to make this Kathal Kofta

North Indian
Lunch And Dinner
Kadai (Wok) / Heavy Bottomed Pan
Prep. Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
4-5 Servings
  • 250 gm Jackfruit / Kathal
  • 1 cup Onion Paste
  • 1 cup Besan/Gram flour
  • 10-12 cloves of Garlic
  • 1 inch Ginger
  • ¼ tsp Hing
  • ¼ tsp Cumin seeds / Jeera
  • 1 tsp Turmeric powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 inch Dalchini /Cinnamon stick
  • 1 TejPatta/ Bay leaf
  • 1 tsp Curry Masala
  • Chopped Coriander Leaves
  • Salt to taste
  • Mustard Oil for Cooking
Recipe Steps
  1. Chop the pieces of Jackfruit by rubbing oil in your palm and knife.
  2. Heat 3 tbsp mustard oil in Pressure cooker. Add hing in the oil and immediately add pieces of Kathal in the cooker. Gently fry these pieces of Jackfruit/Kathal in Mustard oil for 5 minutes on low flame.
  3. Now add little water in the cooker and close the lid of the cooker and cook this until 2 whistles.
  4. Transfer the cooked Kathal pieces into the big Plate. Let these kathal pieces cool down at room temperature.
  5. Now mash the cooked kathal pieces with the help of a hand masher or by your hands.
  6. Transfer the mashed Jackfruit / Kathal in a mixing bowl. Add Besan/ gram flour, Turmeric Powder, Red chili Powder, Cumin Seeds/Jeera and salt in a mixing bowl. Dry mix all the ingredients. Do Not add any water during mixing. Boiled Kathal is enough to mix all the dry ingredients.
  7. Rub some oil in your palm and start making small flat balls called Kofta from the Jackfruit Mixture and keep it aside.
  8. Heat oil in the kadhai and fry these koftas in oil and keep these fried kofta aside.
  9. Heat 3 tbsp mustard oil in another Kadhai. Add Tejpatta/ bayleaf, Dalchini in the oil. Now add Onion Paste in the oil and saute the onion on low flame for about 7-8minutes with covered lid.Cook these onions till the colour changes translucent pink.
  10. Now add ginger Garlic Paste in the kadhai and cook or bhuno the whole masala well.
  11. Now add turmeric powder, red chili powder, coriander powder in the kadhai. Mix well. Add little water so that dry spices don’t get burned. Cover the lid of the kadhai and cook the masala for 7-8 minutes on low flame.
  12. After 8 Minutes, open the lid of the kadhai and add salt and curry masala in it. Mix well. Cook or bhuno the whole masala in kadhai till the oil separates.
  13. Add water in the masala according to desired gravy (thick / thin gravy) and let the curry come to a boil. Add fried kathal pieces in curry. Cook the gravy for another 5-6 minutes till the curry stats thickens.
  14. Garnish with Chopped Coriander Leaves.
  15. Serve hot with Jeera rice and Chapati/ Roti.

You can garnish this kathal /Jackfruit kofta curry with fried ginger Juliennes and milk cream.

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