Kathal Korma- Jackfruit Korma

Ingredients

• 500 gm Jackfruit chunks
• 10 Almonds
• 10 Cashew Nuts
• 2 large Chopped and fried crisp onions
• 4 tbsp Curd
• 4 tbsp Ghee
• 1 tbsp Ginger-garlic paste
• 1 tbsp Coriander Powder
• 1 tsp Cumin powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 Cinnamon stick
• 2 Bay leaves
• 4-5 Green Cardamom
• 1 Black Cardamom
• 3-4 Drops Kewra/rose water

 

Method

Wash and soak almonds and cashews in hot water for 10 minutes. Peel off the skin of almonds, mix cashew and curd and make a fine paste. Keep it aside.

 

In a pan add ghee and whole spices, once they start to splutter, add jackfruit chunks and fry for a couple of minutes.

Now add ginger garlic paste and cook until the raw smell is gone.

Once the ginger-garlic paste and jackfruit chunks have mixed well, add coriander, cumin, red chili and turmeric powder and mix.

After around 2 mins add the curd and almonds paste and cook until the masala starts leaving oil.

Next add the crushed fried onions and mix well for some time. Once the masala looks cooked, add around 2 cups water and pressure cook it for 3-5 whistle depending on the texture of the jackfruit you are using.

Check once if the jackfruit chunks are soft, if not simmer for a while. At last add kewra or rose water and let it cook covered for 2 minutes.

 

Garnish with coriander leaves and serve hot with rice, roti or bread.

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