Kathal Masala Curry

Von Your Food Lab · 60 Min.

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Zubereitung

1. Pressure cook the jackfruit: heat oil in a pressure cooker on high, add the jackfruit pieces, salt and turmeric, and stir on high for 1-2 minutes.
2. Add hot water to cover, close the lid and cook on medium-low for 1 whistle. Switch off and let the pressure release naturally.
3. While the jackfruit cooks, heat mustard oil in a pan on high until smoking. Add cumin seeds and let them crackle.
4. Add the roughly sliced onions and cook on medium-high, stirring, for 7-8 minutes until golden brown.
5. Add the garlic, ginger, green chillies, roughly cut tomatoes, coriander stems and a large pinch of salt. Cook on high for 2-3 minutes until the tomatoes begin to soften.
6. Add a splash of hot water, cover and cook on medium for 7-8 minutes until the tomatoes are completely mushy. Switch off and let cool completely.
7. Blend the mixture with a little water into a fine, smooth paste.
8. Open the cooker once depressurised, drain the jackfruit and transfer to a bowl.
9. Heat oil in a kadhai on high and fry the jackfruit in batches for 3-5 minutes until light golden. Drain and set aside.
10. In the same kadhai, drain off a little excess oil if needed. Add cumin seeds, cinnamon, green cardamom, black cardamom, bay leaf and mace and let them crackle.
11. Add the gravy paste with salt, turmeric, Kashmiri chilli powder, spicy red chilli powder and coriander powder. Stir and cook for 5-6 minutes until the oil separates and the masala stops sticking to the pan.
12. Add hot water to reach the desired consistency, mix, cover and cook for 5-6 minutes.
13. Add the fried jackfruit, mix gently and cook for 2-3 minutes more. Taste and adjust salt.
14. Finish with garam masala, roasted kasuri methi powder, lemon juice and chopped fresh coriander, and mix well.

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