Tender young jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a meaty texture that even non-vegetarians will love. A perfect main dish to enjoy with fresh rotis.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
209cal
4gprotein
18gcarbs
15g
Ingredients
500 g Raw Jackfruit (Peeled and cut into 1.5-inch pieces)
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.
Hearty Kathal Sabzi with aromatic Jeera Rice – a unique, soul-satisfying meal that's truly special.
This north_indian dish is perfect for lunch. With 529.83 calories and 9.16g of protein per serving, it's a high-fiber, low-phosphorus option for your meal plan.
fat
Red Chili Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Dry Mango Powder
1.25 tsp Salt (Or to taste)
0.75 tsp Garam Masala
0.5 cup Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Jackfruit
Generously apply oil to your hands, knife, and cutting board to prevent the jackfruit's natural sap from sticking.
Wash, peel, and cut the raw jackfruit into uniform 1.5-inch pieces.
Heat 1/2 cup of oil in a heavy-bottomed pan or kadai over medium-high heat.
Carefully add the jackfruit pieces and shallow fry them in batches for 6-8 minutes, turning occasionally, until they are light golden brown and slightly crisp on the edges.
Remove the fried pieces with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
2
Sauté the Base Masala
Remove the excess oil from the pan, leaving approximately 2 tablespoons.
Heat the remaining oil over medium heat. Add the cumin seeds and allow them to crackle and become fragrant, about 30 seconds.
Add the asafoetida and sauté for another 10 seconds.
Add the finely chopped onions and cook for 4-5 minutes, stirring frequently, until they become soft and translucent.
3
Cook Aromatics and Spices
Stir in the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook for 3-4 minutes, stirring, until it thickens slightly.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 5-7 minutes on low-medium heat, until it darkens in color and you see oil separating from the sides.
4
Combine and Simmer
Add the fried jackfruit pieces to the masala. Sprinkle with salt and dry mango powder.
Gently toss everything together to ensure the jackfruit is evenly coated with the masala.
Pour in 1/2 cup of water, stir, and bring the mixture to a gentle simmer.
Cover the pan with a lid and reduce the heat to low. Cook for 10-15 minutes, stirring once or twice in between, until the jackfruit is tender and has absorbed the flavors. Test for doneness by inserting a knife; it should go in easily.
5
Finish and Serve
Once the jackfruit is cooked through, turn off the heat. Sprinkle the garam masala over the sabzi and give it a final, gentle mix.
Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side with dal and steamed 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.
