Masala Jackfruit

Spicy Jackfruit with Mustard Oil and Special Spices

You are here:

Masala Jackfruit

Jackfruit or fanas (Marathi) is a summer favorite. Every region in India has their own way of cooking this meaty vegetable, called katahal in Hindi and echorer in Bengali. This Jackfruit Curry or Jackfruit Masala is actually a fake Mutton Masala, with the kind of spice paste typically used to make a meat curry. With the unique texture of jackfruit, this looks and tastes like meat alright, but the recipe is 100% vegan. This particular spice paste is so yum you’ll be licking your fingers, promise. It is much different from the same old onion-tomato gravy that Indian food is largely associated with. So trust the recipe and try making this sometime.

Preperation Steps

Step 1: Cut the jackfruit into chunks and pressure cook or set aside. The jackfruit is a bit sticky.
Step 2: Heat 1 tsp oil in a pan. Gently roast ginger, garlic, coconut and poppy seeds one by one. The coconut and poppy seeds burn quickly so be careful with them.
Step 3: Flame roast the onions directly on the gas flame or sauté chunks of onion in the pan.
Step 4: Allow the roasted items to cool completely.
Step 5: Blend the poppy seeds, coconut, onion, ginger and garlic in a food processor with a little water to get a smooth paste.
Step 6: Heat oil in a wok or sauce pan.
Step 7: Add the spice paste and fry it gently for 10-15 minutes until it is aromatic and oil separates from the side. You might want to add splashes of water occasionally to keep the paste from sticking to the pan.
Step 8: When the spice paste becomes aromatic and toasty, add ground turmeric, cayenne and coriander. Add garam masala.
Step 9: Now add the jackfruit and stir well.
Step 10: Add a cup or two of water to get a thick sauce.
Step 11: Add salt to taste and a teaspoon of sugar. Bring to a boil and simmer.
Step 12: Cover the pot and continue to cook until jackfruit softens and starts falling apart.
Step 13: Serve with Naan or Roti or plain rice.

Ingredients

2 Medium Onions
4 Cloves Garlic
1 Inch Piece Ginger
3 Tbsp White Poppy Seeds
3 Tbsp Dry Coconut (Unsweetened)
4-6 Cups Jackfruit Flesh
4 Tbsp + 1 tsp Anupam Mustard Oil
½ Tsp Garam Masala
½ Tsp Turmeric Powder
¼ Tsp Cayenne Pepper
1 Tbsp Coriander Powder
1-2 Tsp Brown Sugar or Jiggery
Salt to Taste
2 Tbsp Finely Chopped Coriander (Dhania)