How to make Mughlai Jackfruit -
Tender jackfruit in rich cashew and mawa gravy
This recipe has featured on the show Khanakhazana.
Main Ingredients : Jackfruit (कट्ठल ), Cashewnut paste (काजू की पेस्ट )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mughlai Jackfruit checkout Jackfruit Kerala Curry, Jackfruit Curry, Susal, Raw Jackfruit Ghassi . You can also find more Main Course Vegetarian recipes like Besan Kamal Kakdi Low Oil Baghare Baingan Palak Babycorn Sabzi Jeera Aloo-SK Khazana
Mughlai Jackfruit Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mughlai Jackfruit Recipe
Jackfruit 500 glass
Cashewnut paste 1/4 cup
Turmeric powder 1/2 teaspoon
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Yogurt 3/4 cup
Oil 3 tablespoons
Onion grated 1 large
Tomato puree 3/4 cup
Coriander powder 1 tablespoon
Cumin powder 2 teaspoons
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Mawa (khoya) grated 2 tablespoons
Method
Step 1
Apply oil to a knife and peel the jackfruit. Further cut it into one-inch cubes.
Step 2
Marinate the cubes in a mixture of salt, half the turmeric powder, half the ginger paste, half the garlic paste and one-fourth cup of yogurt for fifteen minutes.
Step 3
Heat sufficient oil in a kadai and deep fry the jackfruit cubes till lightly coloured. Drain and place on an absorbent paper.
Step 4
Heat three tablespoons of oil in a pan. Add grated onion and sauté till light golden. Add remaining garlic and ginger pastes and sauté. Add tomato puree, remaining turmeric powder, coriander powder, cumin powder, garam masala powder, red chilli powder and
Step 5
Add remaining yogurt, salt and sauté for another minute. Add khoya and mix. Add a little water and bring the mixture to a boil. Add jackfruit cubes and mix. Simmer for few minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 1310 Kcal
Carbohydrates : 137.1 gm
Protein : 28.5 gm
Fat : 71.9 gm
Other : Fiber- 25.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
