Jackfruit Curry
Raw jackfruit cooked slowly in a spiced onion-tomato gravy until tender and deeply flavorful. This hearty vegetarian curry has a meaty texture that surprises everyone at the table, making it a beloved dish across Indian home kitchens.
For 4 servings
- prep · ~10 min
Prepare the jackfruit.
Apply a little oil to your hands and knife to prevent sap from sticking. Peel the raw jackfruit, remove the core, and cut the flesh into 1-inch pieces. Wash and drain well.
TIPGrease your hands and blade with oil before cutting — jackfruit sap is extremely sticky and hard to wash off. - fry · ~7 min
Shallow fry the jackfruit pieces.
Heat 1 tbsp oil in a pan over medium heat. Add the jackfruit pieces in a single layer and fry until lightly golden on all sides, about 5-7 minutes. Remove and set aside on a plate.
TIPDon't overcrowd the pan — fry in batches if needed. The pieces should be lightly browned, not deep fried. - saute · ~9 min
Cook the onions until golden.
In the same pan, add the remaining 2 tbsp oil. Add chopped onions and sauté on medium heat, stirring occasionally, until deep golden brown, about 8-10 minutes.
TIPTake your time with the onions — deep browning builds the entire flavor base of the curry. - saute · ~9 min
Build the masala base.
1.Add ginger-garlic paste and slit green chilies to the browned onions. Sauté until the raw aroma disappears, about 1 minute.2.Pour in the tomato puree and cook, stirring frequently, until the mixture thickens and oil starts to separate from the sides, about 5-7 minutes.3.Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for 1 minute. - saute · ~4 min
Add yogurt and cook until oil separates.
Reduce heat to low. Add the whisked yogurt one spoon at a time, stirring continuously to prevent curdling. Once all yogurt is incorporated, increase heat to medium and cook until oil resurfaces, about 3-4 minutes.
TIPKeep the heat low when adding yogurt and stir nonstop — high heat will split the yogurt and give a grainy texture. - simmer · ~18 min
Add the jackfruit and simmer.
Add the fried jackfruit pieces to the masala. Pour in water and stir gently to coat each piece. Bring to a simmer, cover with a lid, and cook on low heat for 15-20 minutes until the jackfruit is tender and has absorbed the flavors. Stir once or twice in between.
TIPThe jackfruit should be fork-tender but not mushy. Add a splash more water if the curry looks too dry during cooking. - other · ~2 min
Finish with garam masala and dry mango powder.
Uncover the pan, sprinkle garam masala and dry mango powder over the curry. Stir gently and cook uncovered for 2 minutes until any remaining moisture evaporates.
- garnish
Garnish with fresh coriander and serve hot.
Turn off the heat, transfer to a serving bowl, and scatter chopped coriander leaves on top. Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grease your hands and knife with oil before cutting raw jackfruit to prevent sticky sap from clinging.
- 2Fry the jackfruit pieces in a single layer until lightly golden for a firmer, meatier texture in the final curry.
- 3Take your time browning the onions until deep golden — this builds the entire flavor foundation of the curry.
- 4Add yogurt on low heat while stirring constantly to prevent it from curdling and turning the gravy grainy.
- 5Simmer the curry covered for 15-20 minutes until jackfruit is fork-tender but not mushy.
- 6Adjust the water amount during simmering — add a splash more if the curry looks too dry before the jackfruit is fully tender.
- 7Finish with garam masala and dry mango powder off the heat to preserve their aromatic and tangy notes.
Adapt it for your goals.
Coconut Jackfruit Curry
Replace yogurt with 1/4 cup thick coconut milk and add 1/2 teaspoon of mustard seeds at the tempering stage. This gives the curry a creamy, South Indian twist with a hint of sweetness.
Spicy Restaurant StyleSpicy Restaurant-Style
Double the green chilies and red chili powder, and add 1 teaspoon of kasuri methi (dried fenugreek leaves) at the final step. Perfect for those who love a fiery, bold flavor.
Lower Fat VersionLower-Fat Version
Skip shallow frying the jackfruit and boil the raw pieces in salted water for 10 minutes instead. Reduce oil to 1 tablespoon. The texture will be slightly softer but still delicious with less fat.
No Yogurt VeganNo-Yogurt Vegan
Replace yogurt with 2 tablespoons of soaked and ground raw cashew paste or store-bought vegan yogurt. This keeps the curry creamy and rich while making it fully plant-based.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of both soluble and insoluble fiber, which aids digestion and helps maintain steady blood sugar levels.
High in Plant-Based Protein
Jackfruit provides a notable amount of protein for a fruit, making this curry a satisfying and nutritious vegetarian main dish.
Packed with Antioxidants
The combination of turmeric, coriander, cumin, and fresh tomatoes supplies curcumin and other antioxidants that help fight inflammation and support overall immunity.
Good Source of Vitamin C
Raw jackfruit and fresh green chilies contribute vitamin C, which is essential for immune function and collagen production.
Frequently asked questions
Yes, but look for young green jackfruit in brine (not ripe sweet one). Drain, rinse, and skip the peeling step. Frozen jackfruit can also be used — thaw and pat dry before frying.
