A royal Mughlai curry where tender raw jackfruit is slow-cooked in a rich, creamy gravy made with fried onions, cashews, and aromatic spices. This vegetarian masterpiece is perfect for special occasions and festive meals.
Prep30 min
Cook65 min
Soak20 min
Servings4
Serving size: 1 cup
382cal
7gprotein
23gcarbs
Ingredients
500 g Raw Jackfruit (Cleaned and cut into 2-inch chunks)
2 medium Onion (Thinly sliced for birista)
0.75 cup Vegetable Oil (For frying onions and jackfruit)
0.25 cup Cashews (Soaked in warm water for 20 minutes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Aromatic Kathal Musallam with crispy Ulte Tawe ka Paratha. A perfectly spiced, comfort food experience.
This awadhi dish is perfect for dinner. With 699.96 calories and 14.54g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (Optional, for extra richness)
1.5 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
1.5 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Fried Components and Paste
Heat oil in a deep pan or kadai over medium-high heat. Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp. Remove with a slotted spoon and drain on a paper towel. This is your 'birista'.
In the same oil, carefully add the jackfruit chunks. Shallow fry for 8-10 minutes, turning them, until they are golden brown on all sides. This step is crucial for texture. Remove and set aside.
In a blender jar, combine the fried onions (birista), soaked and drained cashews, and whisked curd. Blend until you have a completely smooth, fine paste. Add a tablespoon of water if needed to help it blend.
2
Build the Gravy Base
In a heavy-bottomed pan, heat the ghee over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring, until the puree thickens, darkens in color, and you see oil separating at the edges.
3
Cook the Masala Paste
Add the ground spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 1 minute until aromatic.
Lower the heat and add the prepared onion-cashew-curd paste. Cook this paste on low-medium heat for 10-12 minutes, stirring frequently to prevent it from sticking. This 'bhunai' process is key; continue until the paste darkens and releases oil.
4
Simmer the Curry
Add the fried jackfruit pieces to the cooked masala. Gently stir to coat the pieces evenly.
Pour in 1.5 cups of hot water, add salt and sugar. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the jackfruit is tender and has absorbed the gravy's flavors.
5
Finish and Garnish
Uncover the pan. Stir in the garam masala, crushed kasuri methi, and optional fresh cream.
Let it simmer for another 2-3 minutes for the final flavors to meld. Turn off the heat.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with naan, roti, or jeera rice.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
