Jackfruit Curry
Tender chunks of young jackfruit and potatoes simmered in a rich, aromatic Bengali spice blend. This traditional 'echorer dalna' has a meaty texture that even non-vegetarians will love, perfect with rice or rotis.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Boil the Jackfruit
- b.In a pressure cooker or large pot, combine the jackfruit cubes, 1/2 tsp turmeric powder, and 1/2 tsp salt.
- c.Add enough water to cover the jackfruit completely.
- d.If using a pressure cooker, cook for 1 whistle. If using a pot, bring to a boil and cook for 10-12 minutes until the jackfruit is tender but still holds its shape. Drain thoroughly and set aside.
- 2
Step 2
- a.Fry Potatoes and Jackfruit
- b.Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it shimmers.
- c.Carefully add the potato cubes and fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
- d.In the same oil, add the boiled jackfruit cubes. Fry for 4-5 minutes until they develop a light golden-brown crust. This step is crucial for texture. Remove and set aside.
- 3
Step 3
- a.Prepare the Spice Base (Masala)
- b.Add the remaining 2 tbsp of mustard oil to the pan. Heat it over medium heat.
- c.Reduce heat to low and add the bay leaves, dried red chilies, cinnamon stick, crushed cardamoms, cloves, and cumin seeds. Sauté for about 30-40 seconds until the spices are fragrant.
- d.Add the finely chopped onions and sauté on medium heat for 7-9 minutes, until they turn soft and golden brown.
- 4
Step 4
- a.Cook the Masala
- b.Add the ginger and garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- c.Stir in the tomato puree and slit green chilies.
- d.Add the spice powders: remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder, along with 1 tsp of salt. Mix everything well.
- e.Cook this masala mixture on medium-low heat for 8-10 minutes, stirring frequently. The masala is ready when it darkens in color and you see oil separating from the sides.
- 5
Step 5
- a.Simmer the Curry
- b.Add the fried potatoes and jackfruit cubes to the cooked masala. Gently toss to coat them evenly. Sauté for 2 minutes.
- c.Pour in 2 cups of hot water and add the sugar. Stir well to combine.
- d.Bring the curry to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender and the gravy has reached your desired consistency.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala powder and ghee. This final addition adds a rich aroma and flavor.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent your hands from getting sticky from the jackfruit's sap, rub them with a little mustard oil before cutting it.
- 2Using mustard oil is key for the authentic Bengali flavor, but you can substitute with any neutral vegetable oil.
- 3Frying the jackfruit and potatoes before adding them to the gravy is essential for a firm texture and prevents them from becoming mushy.
- 4Don't skip the small amount of sugar; it balances the tanginess of the tomatoes and the heat of the spices.
- 5For a richer, creamier gravy, you can add 1 tablespoon of cashew paste or 1/4 cup of coconut milk along with the hot water.
- 6This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Creamier Version
Add 1/4 cup of thick coconut milk or 2 tablespoons of cashew paste during the last 5 minutes of simmering for a richer, creamier gravy.
With PrawnsWith Prawns
For a non-vegetarian twist, add 150g of fried prawns (chingri) along with the jackfruit and potatoes to the masala. This is a popular variation in Bengal.
No Onion No GarlicNo Onion No Garlic
For a sattvic version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil with the whole spices and increase the amount of ginger paste slightly.
Pressure Cooker MethodPressure Cooker Method
After sautéing the masala (Step 4), add the fried jackfruit, potatoes, and water. Close the lid and pressure cook for 1 whistle. Let the pressure release naturally before finishing with ghee and garam masala.
Why this is on our healthy list.
Excellent Source of Fiber
Young jackfruit is packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Great Meat Substitute
The fibrous, meaty texture of cooked young jackfruit makes it a popular and satisfying plant-based alternative to meat, suitable for vegetarians and vegans.
Rich in Antioxidants
This curry is loaded with spices like turmeric, ginger, and cumin, which are known for their powerful antioxidant and anti-inflammatory properties, helping to combat oxidative stress.
Boosts Immunity
Jackfruit contains a good amount of Vitamin C and other essential nutrients that can help strengthen the immune system and protect the body against common infections.
Frequently asked questions
One serving of this Jackfruit Curry contains approximately 380-420 calories, depending on the amount of oil used and the size of the vegetables. It's a substantial and nutritious main course.