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.

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.

1. Shahi lotus stem korma

2. Okra or bhindi korma

3. Soya nugget korma

4. Savoury rasgulla korma

5. Egg korma

6. Chicken rezala

7. Chicken chaap

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.

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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.

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