Jackfruit korma

Name: Jackfruit korma
Total time: 4200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm jackfruit; 5 tbsp mustard oil; 1 bari elaichi; 1 tejpatta; 3 laung; 1 pc dalchini; 1/2 tsp sabit kali mirch; 1.5 tbsp semi brown onion paste; 1 tsp garlic paste; 1/2 tsp ginger paste; 1.5 tsp salt; 2 tsp dhania powder; 1/2 tsp red chilli powder; 1 tsp Kashmiri red chilli powder; 1 tbsp kaju makhana paste; 1/2 tsp garam masala powder; 1/4 tsp crushed kasoori methi

rama @simplecooking_rama

#ga24
#vietnam
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rama @simplecooking_rama

#ga24
#vietnam
#jackfruit
#cookpadindia
#cookpadenglish
#simplecooking

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Ingredients

1 hr 10 minutes

4 servings

500 gmjackfruit
5 tbspmustard oil
1bari elaichi
1tejpatta
3laung
1 pcdalchini
1/2 tspsabit kali mirch
1.5 tbspsemi brown onion paste
1 tspgarlic paste
1/2 tspginger paste
1.5 tspsalt
2 tspdhania powder
1/2 tspred chilli powder
1 tspKashmiri red chilli powder
1 tbspkaju makhana paste
1/2 tspgaram masala powder
1/4 tspcrushed kasoori methi

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Steps

1 hr 10 minutes

1

Peel jackfruit (raw), cut into med sized pcs, wash them, fry them in 2 tbsp oil in a pressure cooker, take out in a bowl, keep aside.
2

Add rest of the oil in the same cooker, heat it. Add in bari elaichi, tejpatta, laung, kali mirch & dalchini, saute it for 10 sec. Add in onion paste, mix it well, in goes ginger garlic paste, sprinkle lil water, mix it well. Lower the flame, cook it until rawness is released. Open the lid, increase the flame, add salt, dhania powder, red chilli powder & kashmiri red chilli powder, mix it well. Add lil water, stir fry it until oil has oozed out.
3

Now add kaju makhana paste, mix it well, cook it for a minute.
4

In goes garam masala powder & kasoori methi, mix it well.
5

Add in fried jackfruit pcs, mix it well. Lower the flame, cook it covered for 3 minutes. Open the lid, increase the flame, stir fry it until oil has oozed out.
6

Add 2 cup water, mix it well, place the lid, give 5 whistles on high flame, lower the flame, cook it for 7 minutes.
7

Turn off the flame, allow it to depressurise naturally, open the lid after 10 minutes. Take out in a serving bowl, garnish it with chopped dhania patta...
8

For kaju makhana paste....soak equal number of kaju & makhana in hot water for 1 hr, grind it to a fine paste.

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rama @simplecooking_rama

on October 24, 2024 02:45

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