Tender chunks of raw jackfruit simmered in a rich, creamy, and fragrant gravy made with cashews, yogurt, and aromatic spices. A luxurious vegetarian main course that pairs perfectly with naan or rice.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
325cal
7gprotein
22gcarbs
Ingredients
500 g Raw Jackfruit (cleaned and cut into 1.5-inch cubes)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy Jackfruit Korma with aromatic Jeera Rice – an energy-giving, fiber-rich meal that's truly satisfying!
This mughlai dish is perfect for dinner. With 646.01 calories and 11.82g of protein per serving, it's a high-fiber option for your meal plan.
25gfat
1 inch Cinnamon Stick
3 pods Green Cardamom (lightly crushed)
3 whole Cloves
0.25 tsp Turmeric Powder (for the gravy)
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
2 tbsp Fresh Cream (optional, for richness)
0.75 tsp Salt (for the gravy, or to taste)
1.5 cup Water (warm, for the gravy)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Jackfruit
Apply a little oil to your hands and knife to prevent the jackfruit's latex from sticking. Cut the raw jackfruit into 1.5-inch cubes.
Place the jackfruit pieces in a pressure cooker. Add 1 cup of water, 0.5 tsp salt, and 0.25 tsp turmeric powder.
Secure the lid and pressure cook on medium heat for 2-3 whistles (about 10 minutes) until the jackfruit is tender but still holds its shape. Let the pressure release naturally, then drain and set aside.
2
Create the Korma Paste
While the jackfruit cooks, soak the cashews in 1/4 cup of warm water for at least 15 minutes.
Heat 2 tbsp of vegetable oil in a wide pan (kadhai) over medium heat. Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp. Remove with a slotted spoon and let them cool.
In a blender jar, combine the fried onions, soaked cashews (along with their water), and the whisked curd. Blend until you have a completely smooth paste.
3
Build the Gravy Base
In the same pan, heat 3 tbsp of ghee over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the prepared onion-cashew-curd paste. Cook for 6-8 minutes, stirring continuously, until the paste thickens and you see ghee separating at the edges.
Add the tomato puree and cook for another 5 minutes until it is well incorporated and the mixture starts to release ghee again.
Reduce the heat to low. Add 0.25 tsp turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1 minute.
4
Combine and Simmer
Add the cooked jackfruit pieces to the gravy. Gently mix to coat them thoroughly with the masala.
Pour in 1.5 cups of warm water and add 0.75 tsp of salt. Stir to combine.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the jackfruit to absorb all the flavors of the gravy.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and optional fresh cream.
Mix gently until everything is well combined. Let it rest for 5 minutes.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
