Vegetarian, South and Southeast Asian
Kathal masala with chapatis
Kathal masala is an Indian jackfruit curry simmered in a spiced tomato sauce, served with warm chapatis. It takes 45 minutes for 4 people, rated easy, at €2.10 per serving. The key to success is squeezing out the jackfruit's brine before cooking and browning it well to get a shreddy, meat-like texture.
Tonight, kathal masala, jackfruit simmered in a spiced sauce until it's almost shreddy, served with chapatis.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €2.10
- Calories per person
- 720 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Winter, Fall
Young jackfruit, once drained and browned in a pan, takes on a fibrous texture that oddly resembles pulled meat. Simmered in a tomato sauce spiced with garam masala, chili, and the faint anise note of fennel seeds, it turns tender and soaks up all the sauce. Warm chapatis are there to scoop it all up, just like you'd do with bread.
This vegetarian dish is a nice change from the usual without requiring any special skill, perfect for a weeknight when you want a curry but not necessarily meat. It also works well for a Sunday with friends curious to try jackfruit, as long as they don't mind a bit of heat.
The ingredients
Pantry
- Young jackfruit in brine 800 g
- Crushed tomatoesoften in the pantry 300 g
- Fennel seedsoften in the pantry 1 tsp
- Turmericoften in the pantry 1 tsp
- Garam masalaoften in the pantry 2 tsp
- Chili powderoften in the pantry 1 tsp
- Oiloften in the pantry 3 tbsp
- Chapatis 8
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Onion 2
- Garlic 4 cloves
- Fresh ginger 1 tbsp
Allergens Gluten
The step by step recipe
-
Drain the jackfruit, rinse it thoroughly, squeeze out the water, then cut it into pieces. 5 min
Remove the toughest parts of the core. If you can't find jackfruit, canned mushrooms or artichokes work too.
-
Brown the jackfruit in a pan with a little oil and a pinch of turmeric, then set it aside. 8 min
A good golden color gives it a pulled meat look.
-
In the remaining oil, cook the fennel seeds, sliced onion, garlic, and ginger until golden. 8 min
The fennel gives that typical anise aroma.
-
Add the tomatoes, garam masala, chili, and salt, let it reduce, then add the jackfruit back along with a glass of water. 20 min
Simmer covered so the jackfruit soaks up all the sauce.
-
Warm the chapatis in a pan and serve alongside the kathal. 3 min
A little fresh cilantro and lemon on top finish the dish nicely.
Our tips to get it right
- Pick young jackfruit in brine, not ripe jackfruit, which is sweet and doesn't work in this savory dish.
- Let the tomato sauce reduce well before adding the jackfruit back in, otherwise the curry stays too watery.
- Taste at the end of cooking and add more chili if you want it spicier.
The variations
- Swap the jackfruit for canned button mushrooms or artichoke hearts for a different but equally tender texture.
- Stir in a spoonful of plain yogurt off the heat to tone down the spice if you're cooking for sensitive palates.
- For a quicker version, serve over already cooked basmati rice instead of reheating chapatis.
What to serve it with
- Plain basmati rice
- Cooling plain yogurt
- Warm spiced tea
Storage
Kathal masala keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the chapatis, for up to 2 months. Reheat in a saucepan over low heat, adding a splash of water if the sauce has thickened.
Questions about this dish
Can you use fresh jackfruit instead of canned?
Yes, but you need young, unripe jackfruit, and it will need longer cooking to become tender. Canned jackfruit stays simpler and faster for a weeknight meal.
Can kathal masala be made ahead?
Yes, it's actually better the next day once the spices have had time to settle in. Make the sauce and jackfruit the day before, then reheat gently and serve with freshly warmed chapatis.
How do you make it milder for kids?
Cut the chili powder in half and skip the garam masala at the end if needed. Serve with a bit of plain yogurt on the side to cool down the heat.
Why do you need to squeeze the jackfruit before cooking it?
Canned jackfruit sits in a brine that leaves a sour taste if it isn't rinsed and squeezed out. This step makes sure it soaks up the spiced sauce instead of keeping that unpleasant tang.
How long does it take to make a kathal masala with chapatis?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a kathal masala with chapatis?
About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a kathal masala with chapatis cost?
About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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