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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.
For 4 servings
Prepare the Jackfruit
Create the Korma Paste
Build the Gravy Base
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 440.57 calories per serving with 9.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with coconut cream or a cashew cream paste.
Substitute cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
This korma gravy works beautifully with other ingredients like paneer, tofu, mushrooms, or a mix of vegetables like potatoes, carrots, and green peas.
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and can help with weight management by providing a feeling of fullness.
Jackfruit offers a moderate amount of plant-based protein, making this dish a substantial and satisfying meal for vegetarians and those looking to reduce meat consumption.
The array of spices used, such as turmeric, cloves, and cinnamon, are loaded with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Jackfruit is a good source of essential minerals like potassium, which is important for heart health and blood pressure regulation, and manganese, which supports bone health.
One serving of Jackfruit Korma contains approximately 380-450 calories, depending on the amount of ghee, oil, and cream used. This estimate is for a serving size of about one cup.
Yes, it can be a healthy dish. Raw jackfruit is rich in fiber, vitamins, and minerals. The dish provides plant-based protein and healthy fats from cashews. However, it is a rich curry, so it's best enjoyed in moderation as part of a balanced diet.
Absolutely. To make it vegan, replace ghee with oil, use a plant-based yogurt like coconut or cashew yogurt, and substitute the optional fresh cream with coconut cream.
If you can't find raw jackfruit, you can use canned young green jackfruit in brine (rinse it well before use). Alternatively, this korma gravy is delicious with paneer, tofu, mushrooms, or mixed vegetables.
To prevent curdling, ensure the curd is at room temperature and well-whisked. Add the paste to the pan on low to medium heat and stir continuously for the first few minutes of cooking.
Yes. Use the 'Sauté' mode to fry onions, then to cook the aromatics and the korma paste. Add the jackfruit and water, then pressure cook on 'High' for 5-6 minutes. Finish by stirring in the cream and garam masala on 'Sauté' mode (low).