Peel and chop raw jackfruit into cubes. Pressure cook the cubed jackfruit adding 1/2 tsp salt and 1/4 tsp turmeric to the water upto 2 whistles.Release steam after 5 minutes and strain the jackfruit from water.Jackfruit should be soft but not mushy.

Similarly boil the cubed potato.Strain water.Smear salt on both.Heat oil in a pan and fry both jackfruit and potatoes.Dry roast the masalas listed under dry grind and store in a container.In a mixer grinder make a paste of cashewnuts,sesame or poppy seeds, dry red chilli, curd and fresh cream or malai.

Heat the remaining oil after frying jackfruit and potato.Add ghee and sprinkle half crushed whole garam masala, cumin seeds and bay leaf.When they splutter,add chopped onion and fry till golden brown. Add ginger garlic paste and fry for 1 minute. Add Kashmiri Red Chilli Powder,turmeric powder, the blended cashewnut paste.Add the fried jackfruit and cubed potatoes and fry till oil leaves sides.Add 1/2 cup water and 1/2 cup milk and simmer till gravy is thick.

Sprinkle kasoori methi, 1/2 tsp of dry roasted and ground Maharani Masala and mix.Cover and simmer for a minute. Garnish with chopped coriander and serve hot with pulao, steamed or jeera rice or paratha in lunch or dinner.