Tender Green Jackfruit Curry

Nutrition values are AI-estimated based on ingredients.

• 2 cans (560g) green jackfruit
• 2 large (406g) potatoes, cubed
• 3-4 tbsp oil
• 2 dried bay leaves
• 2 dried red chilies
• 1 tsp cumin seeds
• 1 large (220g) onion, chopped
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 1 small (96g) tomato, chopped
• 100g (1/4 cup) plain yogurt
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper powder
• 1.5 cups hot water
• 1 tsp sugar
• 1 tsp garam masala powder
• Salt to taste

1. 1Drain and rinse canned jackfruit. Blanch in boiling water with salt and turmeric for 3-4 minutes, then remove.
2. 2Heat oil in a wok. Fry cubed potatoes until golden brown, then remove.
3. 3Lower heat. Add bay leaves, dry red chilies, and cumin seeds; stir briefly until fragrant.
4. 4Add chopped onions and 1/8 tsp salt; fry until softened and darkened.
5. 5Add grated ginger and garlic; stir for 1 minute.
6. 6Add chopped tomato and 1/8 tsp salt; cover and cook until soft and mushy.
7. 7In a bowl, mix yogurt with turmeric, Kashmiri red chili powder, ground cumin, ground coriander, and black pepper powder, adding 1/4 cup water to form a smooth paste.
8. 8Add a splash of water to the pan, then add the yogurt mixture (on very low heat, stirring constantly) until it comes to a boil.
9. 9Add 1 tsp salt and 1 tsp sugar; cover and cook for 2 minutes.
10. 10Add fried potatoes; stir well to coat with the masala.
11. 11Add blanched jackfruit and hot water; stir well, cover, and simmer for 10-12 minutes until tender and gravy thickens.
12. 12Stir in garam masala powder and garnish with fresh cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →