Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.
I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.
Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.
5. Egg korma
To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe video of this delicious korma. Please subscribe the channel to get more recipes.
Recipe
Jackfruit or kathal – 3 cup, peeled and cubed
Onion – 1, chopped
Garlic – 3 cloves
Ginger – 1 inch piece, peeled and chopped
Green chilli – 2, chopped
Tomato – 2 medium, chopped
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Bay leaf – 1
Cashew nuts – 2 tablespoon
Almond – 2 tablespoon
Poppy seeds or khas khas – 2 teaspoon
Fresh coconut – 1/4 cup, grated
Salt to taste
Curd or yogurt – 3 tablespoon
Nutmeg or jaiphal powder – 1/8 teaspoon
Mace or javitri powder – 1/8 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 3 – 4 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 cup
Sugar – 1/2 teaspoon
Cardamom powder – 1/4 teaspoon
Kewra water – 1 teaspoon
Method
1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.
2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.
3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.
4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.
5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.
6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.
7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.
8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.
9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.
10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.
11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Follow on
Shahi Kathal Or Jackfruit Korma/Mughlai Kathal korma
Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.
- Wok or Pan
- Spatula
- Mixer grinder
- Cover or lid
- 3 Cup Jackfruit or kathal (Peeled and cubed )
- 1 Onion (Chopped )
- 3 Cloves Garlic
- 1 Inch Ginger (Peeled and chopped )
- 2 Green chilli (Chopped )
- 2 Medium Tomato (Chopped )
- 3 Green cardamom
- 3 Cloves
- 1 Inch Cinnamon
- 1 Bay leaf
- 2 tbsp Cashew nuts
- 2 tbsp Almond
- 2 tsp Poppy seeds or khas khas
- 1/4 Cup Fresh coconut (Grated )
- 1 Salt
- 3 tbsp Curd or yogurt
- 1/8 tsp Nutmeg or jaiphal powder
- 1/8 tsp Mace or javitri powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Turmeric powder
- 3 tbsp Oil
- 2 tbsp Ghee or clarified butter
- 2 Cup Water
- 1/2 tsp Sugar
- 1/4 tsp Cardamom powder
- 1 tsp Kewra water
Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.
In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.
Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.
Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.
Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste
Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.
Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.
Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.
Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.
Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.
Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.
I love your recipe posts. First for the recipes themselves and the other for the no-frills, no-distractions way in which you write them. I come for recipes, and I find them directly in your posts, rather than wading through reams of irrelevant matter. Thank you.
Thank you so much. I am so glad you liked my post!