Mughlai Jackfruit (Kathal) is the unique blend of Indian and Mughal cuisine. While most of the people know the traditional way of making kathal but I have tried this dish in a different way, making it a Mughlai style. Some people run away from jackfruit so for them, I have made this Mughlai Jackfruit (Kathal).


Mughlai Jackfruit (Kathal) is very delicious and juice, it’s an alternate vegetarian dish for non-veg, believe me, Once you taste this dish, one would never go for lamb/chicken. Its taste is exactly like your Mutton Masala or Chicken curry.

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  • Jackfruit 1 kgs
  • ½  cup  Cooking oil
  • 1 tbsp Ginger paste
  •  2 medium in size Onion grounded paste
  • 1 cup Yogurt
  • Salt as per taste
  • 1 tbsp Garlic Paste
  • 2 piece of Bay Leaf
  • 1 tbsp Peppercorns
  • 2 pcs of Black cardamom
  • 10 Almonds (skin removed)
  • 1/2 tbsp  Cumin seeds
  • 1 tsp Lotus seeds
  • 1 tsp Cashew nuts(chopped)
  • 1 tsp Poppy seeds
  • 4/5 Green chilies (chopped)
  • 1 tbsp Red Kashmiri chili powder
  • 1/2 cup of Chopped coriander
  •  butter


Wash and apply oil to a knife and peel the jackfruit. Further, cut it into 1/2-inch pieces.

Make a paste of ginger, garlic, and onion, blend it in a food processor, put the almonds with some water in the blender and make a thick paste of it.

Marinate the jackfruit pieces in a mixture of salt, half the turmeric powder, half the ginger paste, half the garlic paste and one-fourth cup of yogurt for fifteen minutes.

Put the oil in the large pan and heat it up, add marinated Jakfruit and fry it till it colors changes. Fry it with both sides and then take it out in a dish.

Put all the spices in oil and get them lightly browned, keep the heat gentle.

Put the paste in the oil and cook it until it changes the color, add yogurt and cook it until it becomes gravy. Approximately 5 to 7 minutes.

Add browned jackfruit back to the pan and cook it again, add all spices in it with salt. Pour 1 cup of water to make the jackfruit more tender.  Cover the pan and cook it again over medium high heat for almost 5/7 minutes.

Mix the cashew nuts paste and bay leaf in it, blend it once in the pan and remove the pan from heat.

Put it out in a beautiful serving dish; add the butter at the top of the serving dish.

Garnish with the coriander leaves and serve it with chapatti or Nan.

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