Roganjoshi Kathal 65 | How to Make Kathal Roganjosh Ki Sabji 


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kathal roganjosh 65 ki sabji banane ki vidhi,
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Kathal Roganjosh is ready to be served hot with rice, roti, or naan. The dish not only tantalizes the taste buds but also nourishes the body as jackfruit is a rich source of dietary fiber, vitamins, and minerals. It is an ideal choice for those who seek to indulge in a delicious and nutritious vegetarian dish.

kashmiri kathal roganjosh 65

Kathal when raw has a look and feel of mutton, so it’s used as a vegetarian mutton though the taste cannot be exactly the same as mutton still it comes close to it. Roganjosh is a very popular Kashmiri mutton recipe in texture and feel of flavors because of the use of the same spices, so here we are trying to replicate that with this Kathal Ke Sabzi. This dish is a vegetarian counterpart to the non-vegetarian Roganjosh. Kathal ki sabzi is a dish that can be made in multiple ways, using mild and strong flavored spices making it a preferred choice. For those who prefer to abstain or include the usage of onions and garlic in can do it without losing any taste. Here is another version of Kathal Roganjosh in the exact Kashmiri style without the use of Onion and Garlic.

kathal roganjosh 65  ki sabji banane ki vidhi,

In conclusion, the Kathal Roganjosh is a saga of flavors and nutrition that can be effortlessly brought to life using, spices, and a few other ingredients. Embrace the delight of this dish and experience a gastronomic journey like never before!

Do try out some other sabzi and Rice recipes, Kabuli Chana Palak, Veg Egg Masala Gravy, Bhindi Masala Fry, Palak Paneer Makhani, Pitod Ki Sabzi, Soyabean Aloo Curry, Authentic Sambar and more.

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Video Roganjoshi Kathal 65 Recipe 

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Roganjoshi Kathal 65 Recipe  

kathal ki sabji kaise banti hai, kathal roganjosh 65

Roganjoshi Kathal 65 | How to Make Kathal Roganjosh Ki Sabji 

Spicy Masala Kathal Roganjosh 65
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course curry
Cuisine Indian
Servings 6
Calories 164 kcal


  • 500 gm Raw Jackfruit / Katahal
  • 5 tbsp Mustard Oil / Sarso tel
  • As per taste Salt / Namak
  • 1 Bayleaf / Tej patta
  • 1 inch Cinnamon / Dalchini
  • 1 Black cardamom / Badi elaechi
  • 1 tsp Cumin / Zeera
  • 3 Cloves / Loung
  • 1 tsp Garlic paste / Lasan
  • 1 tsp Ginger paste / Adrakh
  • 4 Chillies / Mirch
  • 3 Onion / Pyaz
  • 2 Tomatoes / Tamatar
  • 2 tbsp Curd / Dahi
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp Turmeric / Haldi
  • 1 tsp Coriander / Dhaniya powder
  • 1/2 tsp Cumin / Zeera powder
  • 1/2 tsp Garam masala
  • 1 tsp dry Fenugreek leaves / Kasuri methi


  • Heat 3 tbsp Mustard Oil till smoked out.
  • Fry Jackfruit pieces till crisp and golden, then strain out.
  • Again heat 2 tbsp Oil till smoked out.
  • Keeping heat low add Bayleaf, cumin seeds, cloves, cinnamon sticks and crushed black cardamom.
  • Let the spices crackle on low for a minute and then add ginger- garlic paste.
  • Sauté the paste along with spices for a minute on low and then add chopped onions to it.
  • Saute onions continuously till golden brown in colour and then add spices – Kashmiri chilli powder,Turmeric,Coriander and Salt.
  • Roast spices on low for a minute and then add chopped Tomatoes.Continue cooking till Tomatoes settle down
  • Now add Curd and continue cooking on medium to high till tomatoes turn mushy.
  • Drop 1 cup Water and slit green chillies.Let this masala to cook till Water dries.
  • Now again add about 2 to 3 cups of water, fried jackfruit pieces, cumin powder and garam masala. Give it a light stir.
  • Keep it covered and let it to cook over a low-medium heat for about 15 to 20 minutes or until the jackfruit pieces get tender


  • If the jackfruit is fresh it will be tender and get easily cooked and definitely will taste much more better.

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