Jackfruit Curry


1 medium raw jackfruit

2 onions (purée)

1 tomato finely (purée)

1 tbsp ginger paste

1 tbsp garlic paste

2 green chillies finely chopped

1 tbsp turmeric powder

2 tbsp coriander-cumin powder

1 tbsp red chilli powder

1 tbsp garam masala

salt as needed

oil to fry jackfruit (optional)

2 tbsp oil

water as required


Peel and wash jackfruit and after all the water is drained, cut them into medium size cubes. You can pan fry your jackfruit prior adding in the pressure cooker. Add little oil in the pan and pan fry pieces of jackfruit until slightly roasted.

In a pressure cooker heat oil, add green chillies, ginger-garlic paste, tomato-onion paste, and salt. Cook for couple of minutes and add all the seasonings. Cook until oil starts separating. Add your roasted jackfruit pieces, and cook for 10-15 minutes. Mix everything nicely and add water as needed depending on how much gravy you like in your curry. Jackfruit does not absorb water, therefore you will have the same amount of the gravy as you add the water. Close the pressure cooker after the water starts boiling. After one or two whistle (approximately  5-8 minutes). Open pressure cooker and check if jackfruit is cooked or not. Cook for another few minutes if it hasn’t cooked. Your jackfruit curry is ready to serve. Serve hot with chapatis/tortilla or rice.

P.S. If you decide to fry your jackfruit, you still can follow the same recipe for perfect results. Adjust water according to your taste.


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