There’s something about kathal kofta curry with cashew-tomato sauce that feels like a celebration in every bite. The tender, mildly spiced jackfruit koftas are pan-fried until golden, then bathed in a luscious, nutty tomato gravy that’s aromatic with warm spices and a touch of sweetness. It's an elevated version of traditional kathal sabji, leaning more toward restaurant-style indulgence, perfect for festive meals, weekend dinners, or when you're craving something rich yet vegetarian. If you’ve never cooked with raw jackfruit before, this recipe will win you over with its meaty texture and how well it soaks up bold, creamy flavors.
Kathal Kofta Curry with Cashew Tomato Sauce
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Indian
Pressure cooker or large pot To boil the raw jackfruit until tender. A stovetop pressure cooker or Instant Pot is perfect. If unavailable, use a regular pot and simmer until soft.
Mixing bowl For combining kofta ingredients.
Grater or microplane For ginger.
Knife & chopping board For prepping veggies and herbs.
Frying Pan or Non-stick Skillet For pan-frying the koftas. An air fryer is a great lower-oil alternative.
Blender A high-speed blender helps get a silky-smooth sauce when blending cashews and tomatoes.
Spatula For sautéing and stirring the gravy.
For the Kathal (Jackfruit) Koftas
- 500 g raw jackfruit peeled and chopped into chunks
- 1 medium potato boiled and mashed
- 1 green chili finely chopped
- 1- inch ginger grated
- 1/4 cup chopped cilantro
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- 2 tbsp chickpea flour besan for binding
- Oil for shallow frying
For the Cashew-Tomato Sauce
- 1 large onion roughly chopped
- 3 medium tomatoes roughly chopped
- 1/4 cup cashews soaked in warm water for 15 minutes
- 1 tsp cumin seeds
- 1 bay leaf
- 2 cloves
- 1 green cardamom
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp Kashmiri red chili powder
- Salt to taste
- 2 tbsp cream or malai
- 1.5 tbsp oil or ghee
Step 1: Cook the Raw Jackfruit
Peel and chop the jackfruit into manageable chunks. In a pressure cooker, add jackfruit with enough water and a pinch of salt. Cook for 2 whistles or until tender. If using a regular pot, boil until a fork goes through easily (about 20 minutes). Drain and allow it to cool slightly.
Once cooled, mash or shred the jackfruit using your hands or a potato masher. It should resemble pulled pork in texture, which makes this recipe a great vegetarian alternative to jackfruit pulled pork dishes.
Step 2: Prepare the Kofta Mixture
In a large bowl, combine the mashed jackfruit, boiled potato, green chili, ginger, cilantro, cumin seeds, garam masala, turmeric, red chili powder, salt, and chickpea flour. Mix everything well until it comes together. The chickpea flour acts as a binder.
Form the mixture into small lemon-sized balls and flatten slightly to form koftas. You should get around 10-12 koftas.
Step 3: Cook the Koftas
Heat oil in a pan on medium heat. Shallow-fry the koftas until golden brown on both sides. Drain on paper towels and set aside. You can also bake or air-fry them if you prefer.
Step 4: Make the Cashew-Tomato Sauce
In the same pan, add a bit of oil or ghee. Add cumin seeds, bay leaf, cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook until golden brown. Toss in the chopped tomatoes and cook until soft. Add turmeric, coriander powder, red chili powder, and salt. Stir well.
Now, add the soaked cashews. Cook everything together for 5 more minutes, then transfer to a blender and blend into a smooth paste. Add a splash of water if needed.
Return the paste to the pan. Add some water (about 1/2 cup) to get your desired consistency. Simmer for 5-7 minutes. Finish with cream or malai for extra richness.
Step 5: Assemble and Serve
Gently place the koftas into the hot gravy just before serving so they stay crisp on the outside. Garnish with chopped cilantro and a swirl of cream.
Serve hot with roti, naan, or basmati rice.
Pairings
This rich and aromatic dish pairs beautifully with jeera rice, garlic naan, or even stuffed kulchas. A side of cucumber raita helps balance the heat, while a kothimbir vadi makes for an excellent crunchy starter. For a festive touch, follow your meal with a sweet note like mohanthal or khaja, both traditional Indian desserts that complement the warmth of the curry. If you're hosting a spread of vegetarian snacks recipes, this dish holds its own next to mathari, karanji, and a mildly spiced kadi recipe to sip on like soup.
FAQs
1. What kind of jackfruit should I use?
Use raw jackfruit (unripe), which has a neutral taste and firm texture perfect for koftas. Avoid ripe jackfruit—it’s too sweet and soft for savory dishes. You can find raw jackfruit canned in brine or fresh in Indian or Asian markets.
2. Can I make this curry vegan?
Yes! Skip the cream or use coconut cream instead. Ensure you're not using ghee—opt for oil. The result will still be rich and flavorful.
3. Can I use a substitute for cashews?
Blanched almonds work well and give a similar creamy consistency. Alternatively, sunflower seeds can be used for a nut-free version, though the flavor will differ slightly.
4. Can this be made ahead?
Definitely. You can prepare the koftas and gravy separately a day in advance. Reheat the gravy and add koftas just before serving to keep their texture intact.
5. Is this dish related to jackfruit curry from other regions?
Yes, this is a more festive, gravy-rich cousin of simpler kathal sabji recipes. While traditional jackfruit curry recipe in hindi or jackfruit curry recipe in kannada tends to be more rustic, this one leans toward a korma recipe style, perfect for special occasions or guests.
