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A royal vegetarian feast! Tender whole jackfruit is stuffed with a rich filling and simmered in a creamy, aromatic Mughlai gravy. This showstopper dish is a perfect centerpiece for special occasions.
For 4 servings
Prepare the Jackfruit
Marinate the Jackfruit
Make the Stuffing
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A royal vegetarian feast! Tender whole jackfruit is stuffed with a rich filling and simmered in a creamy, aromatic Mughlai gravy. This showstopper dish is a perfect centerpiece for special occasions.
This mughlai recipe takes 110 minutes to prepare and yields 4 servings. At 814.23 calories per serving with 20.13g of protein, it's a advanced recipe perfect for lunch or dinner.
Stuff and Fry the Jackfruit
Prepare the Gravy Base
Make the Gravy
Simmer the Musallam
Garnish and Serve
Replace ghee with oil, curd with plant-based yogurt, and fresh cream with cashew cream. For the stuffing, use crumbled firm tofu instead of paneer and a rich cashew paste instead of khoya.
Omit the cashews and almonds in the stuffing and gravy. Use melon seeds (magaz) or poppy seeds (khus khus) paste to thicken the gravy instead of cashew paste.
Skip the onions and ginger-garlic paste entirely. Use a base of tomato puree and cashew paste, and add a generous pinch of asafoetida (hing) to the hot ghee.
Use canned young jackfruit in brine (not syrup). Drain and rinse it well. You can skip the boiling step and proceed directly to marination, reducing the total cooking time significantly.