Jackfruit Curry in Indian Style

Jackfruit Curry in Indian Style

Jackfruit or katahel or fanas is a popular dish in India. This is a seasonal fruit. The raw fruit is used as a vegetable especially in summer season. This is heavy and not easily digestible because of heat. Be careful if you have old people at home as they might face stomach upset with jackfruit. (This is from my personal experience). This is a vegetarian replacement of meat. Why I said this is it is prepared and tastes same as meat as said. So lets start cooking this yummy curry.

This curry can be easily prepared in 15 minutes with ready to use Indian curry paste. Why every time I insist on keeping this curry paste ready is to save your cooking time. With refrigerated curry paste you will save 15 – 20 minutes of your cooking time. Many times we tend to change the menu thinking that preparing this dish is time consuming. But if you have all ingredients ready then it won’t take much time and efforts for cooking.

Ready to use curry paste with whole spices

Again when we purchase jackfruit from market, we cut the skin and pieces from vendor only as its sticky and difficult to cut and time consuming. The gummy raisin that get extracted while chopping is the main thing which no body wants. So to get rid of this apply oil on your palm and knife before holding it or chopping. Remove the thick inner layer of the pieces.


If you don’t have ready made curry paste,then you can prepare instantly. But this time grind the whole spices along with onion and other spices. This is a time saver step but there is no change in taste.

What I do when in hurry is grind all the spices together. i.e. onion, ginger, garlic, coriander powder, cumin powder, red chilli powder, turmeric powder. Along with these I do add green & black cardamom (whole) + cinnamon powder + Cloves (whole) + Black Pepper (Whole & crushed) + Mace + Nutmeg powder.

Grind all of them in one go. The aroma will not evaporate and will be equally tasty. If mace or nutmeg or black cardamom is not available then also its okay. Grind rest ingredients.

One thing if you want your curry to look red then add 1/2 tsp red chilli powder first before adding the paste. This will give more color to the curry.

Lets start making the curry in authentic Indian style.


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Jackfruit Curry in Indian Style
Jackfruit Curry in Indian Style
Print Recipe
This is made in authentic Indian style.
  • CourseMain Dish, Sabzi & Curry
  • KeywordIndian Curry
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Jackfruit Curry in Indian Style
Jackfruit Curry in Indian Style
Print Recipe
This is made in authentic Indian style.
  • CourseMain Dish, Sabzi & Curry
  • KeywordIndian Curry
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Grind onion, ginger garlic paste, green chillies, cinnamon stick ½ inch, black pepper, cloves, cardamom and 1 tsp cumin seed into fine paste.
  2. Heat one frying pan or kadai on high flame. Put 8-10 tbsp oil to it. Shallow fry diced jackfruit or katthal till half cooked and turns brown.
  3. Remove fried jackfruit from pan.
  4. Remove if excess oil is left or add oil if no oil left in pan after frying. Once Oil is hot put one bay leaf.
  5. Then add ¼ teaspoon turmeric powder & ¼ teaspoon chilli powder. This will give rich color to the gravy. Then immediately add onion paste. Sauté for 5-6 mins on medium flame till onion paste leaves oil and cooked completely.
  6. Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and sauté masalas for 2-3 mins more. Add salt as per taste.
  7. Once the masala is cooked with aroma, add fried jackfruit to it. Sauté for 5mins. Add 1 cup of water to it and cook for 15 – 20 mins in low flame. Cover with a lid. Stir occasionally to check.
  8. You can adjust water as per your taste. If you like to have thick gravy, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
  9. Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, poori or rice.
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