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.
Equipment
- 1 Wok or Pan
- 1 Spatula
- 1 Mixer grinder
- 1 Cover or lid
Ingredients
- 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
Instructions
- 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.