Jackfruit Korma
Tender chunks of raw jackfruit simmered in a rich, creamy onion-yogurt gravy infused with whole spices. This hearty vegetarian korma has a subtle sweetness balanced by gentle aromatic warmth — perfect for mopping up with naan or steaming rice.
For 4 servings
- prep
Prepare the jackfruit and soak the nuts.
1.Apply oil to your hands and knife. Peel the raw jackfruit and cut into 1.5-inch chunks.2.Soak cashew nuts and poppy seeds in separate bowls of hot water. Set aside for 15-20 minutes. - fry · ~8 min
Fry the jackfruit until lightly golden.
1.Heat 4 tbsp oil in a heavy-bottomed pan over medium heat.2.Add jackfruit chunks in a single layer and fry, turning occasionally, until lightly golden on all sides (6-8 minutes).3.Remove with a slotted spoon and set aside on a plate.TIPDon't overcrowd the pan — fry in batches if needed for even browning. - mix · ~2 min
Blend the creamy cashew-poppy seed paste.
1.Drain the soaked cashews and poppy seeds.2.Transfer to a blender jar with 2 tbsp water and grind to a smooth, thick paste.3.Set the paste aside. - temper · ~3 min
Make the tempering with whole spices.
1.In the same pan, remove excess oil and leave about 1 tbsp.2.Heat the oil on medium-low and add the bay leaf, cinnamon stick, green cardamom, and cloves.3.Sauté until the spices release their aroma (30-40 seconds).TIPKeep the heat low — whole spices burn fast and turn bitter. - saute · ~12 min
Build the onion-yogurt gravy.
1.Add sliced onions and slit green chilies to the pan. Sauté until onions turn deep golden (7-8 minutes).2.Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.3.Lower the heat, add coriander powder, red chili powder, and turmeric powder. Stir for 30 seconds.4.Whisk yogurt until smooth, then pour it in slowly while stirring continuously to prevent curdling.5.Add the cashew-poppy seed paste and stir well. Cook for 2 minutes.TIPMake sure the heat is on the lowest setting when adding yogurt to prevent it from splitting. - simmer · ~20 min
Simmer the jackfruit in the korma gravy.
1.Add the fried jackfruit chunks and salt to the pan. Stir gently to coat each piece.2.Pour in ½ cup water and bring to a gentle simmer.3.Cover and cook on low heat for 15-20 minutes until the jackfruit is tender and the gravy thickens.TIPGravy too thick? Add a splash of hot water. Too thin? Simmer uncovered for a few extra minutes. - garnish · ~5 min
Finish with garam masala, ghee, and fresh coriander.
1.Turn off the heat. Sprinkle garam masala on top.2.Drizzle a teaspoon of ghee over the korma for a final aromatic touch.3.Garnish with chopped coriander leaves and let it rest for 5 minutes. - serve
Serve hot with naan or steamed rice.
Transfer the Jackfruit Korma to a serving bowl. It pairs beautifully with butter naan, lachha paratha, or a bowl of steaming jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil your hands and knife before peeling raw jackfruit — its sticky latex is tough to wash off with just water.
- 2Fry the jackfruit in a single layer until golden; overcrowding steams it and prevents that meaty, caramelised crust.
- 3Soak cashews and poppy seeds separately in hot water — this softens them for a silky-smooth paste that thickens the gravy naturally.
- 4Keep the flame on the lowest setting when adding whisked yogurt; stir continuously to avoid curdling and a grainy texture.
- 5Simmer the korma covered on low heat for the full 20 minutes — raw jackfruit needs time to become fork-tender and absorb the spice flavours.
- 6Let the finished korma rest for 5 minutes off the heat before serving — this allows the garam masala and ghee aroma to meld into the gravy.
Adapt it for your goals.
Vegan
Replace yogurt with ½ cup of thick coconut milk or cashew cream (blend soaked cashews with water). This keeps the gravy rich and creamy while making the dish entirely plant-based.
lower fatLower-fat
Skip the tempering ghee drizzle and reduce frying oil to 2 tbsp. Lightly steam the jackfruit chunks for 5 minutes before adding them to the gravy to cut down on oil while keeping the texture tender.
nut freeNut-free
Omit cashews and poppy seeds; use 2 tablespoons of sunflower seed paste or ¼ cup of canned coconut cream blended with 1 tablespoon of roasted gram flour (besan) to thicken and enrich the gravy.
spicierSpicier
Add ½ teaspoon of Kashmiri red chili powder along with the regular red chili powder and include 1 dried red chili in the whole spice tempering for a deeper, layered heat without overwhelming the korma's creaminess.
Why this is on our healthy list.
Rich in Dietary Fibre
Raw jackfruit is packed with fibre, which supports healthy digestion and helps maintain steady blood sugar levels throughout the day.
Good Source of Plant Protein
Jackfruit combined with cashews and yogurt provides a satisfying protein boost, making this korma a hearty meat-free main course.
Packed with Anti-Inflammatory Spices
Turmeric, ginger, garlic, cloves, and cinnamon all contain natural compounds that help reduce inflammation and support immune function.
Heart-Healthy Fats
Cashews provide unsaturated fats that can support heart health, while ghee (in moderation) offers fat-soluble vitamins and butyrate for gut health.
Frequently asked questions
Yes, but use young green jackfruit in brine (not syrup), rinse it well, drain, and pat dry. Skip the peeling step and reduce the simmering time by 5-7 minutes since canned jackfruit is already tender.
