If you enjoy jackfruit, you’ll absolutely love this jackfruit curry. Start by thoroughly washing jackfruit pieces and potatoes, then roast them in mustard oil until they get a nice golden color. While they are roasting, cook onions, tomatoes, a piece of cinnamon, and a black cardamom in water in a pressure cooker for about four whistles. Once done, mash this mixture and keep it aside.
Ingredients
Jackfruit (kathal), washed and cut into pieces -200 gram
Potatoes (aloo), washed and cut- 2
Mustard oil (for roasting)- 1 tbsp
Onion- 2
Tomato- 1
Cinnamon stick (dalchini)- 1 small
Black cardamom- 2
Water (for cooking onion and tomato)
Yogurt (dahi)- 1/4 cup (should not be sour)
Turmeric powder (haldi)
Kashmiri red chili powder (lal mirch)
Black pepper (kali mirch)
Cooking oil - 2 tbsp
Garam masala
Salt
Ginger garlic paste
Kasuri methi (dried fenugreek leaves) for garnish
How to make jackfruit curry delicious with potato
In a small bowl, mix yogurt with turmeric, Kashmiri red chili powder, and black pepper. Heat oil in a pan and add this yogurt mixture, stirring continuously so the yogurt doesn’t split. Add ginger garlic paste..cook until there is no raw smell. Add garam masala and cook for a minute. Now add the onion-tomato paste you prepared earlier and cook everything together until the oil starts to separate from the masala.
Next, add the roasted jackfruit and potatoes to the pan. Sauté them with the masala for a few minutes so they absorb the flavors. Add water according to the consistency you prefer, cover the pan, and let everything cook until the jackfruit and potatoes are tender. Check for salt and adjust as needed. Finally, garnish the curry with kasuri methi (dried fenugreek leaves) for a lovely aroma and flavor.
Serve this easy, delicious, and healthy jackfruit curry hot with rice, roti, or paratha. It’s a wholesome meal that’s sure to be a hit with anyone who loves jackfruit.
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