Jackfruit Musallam

Name: Jackfruit Musallam
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g jackfruit (young, raw, peeled and cut into 2-inch chunks); 2 cup oil for deep frying (for frying jackfruit chunks, drain well); 3 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 3 pcs tomato (medium, pureed); 0.5 cup yogurt (thick, whisked until smooth); 12 pcs cashew (soaked in warm water for 20 minutes and ground to paste); 2 tbsp ghee; 1 tsp cumin seeds; 3 pcs green cardamom; 4 pcs cloves; 6 pcs black peppercorns; 1 inch cinnamon stick; 2 pcs bay leaf; 1 tsp red chili powder; 1 pinch turmeric powder; 2 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish); 1 cup water (for gravy, use as needed)

RATING

4.4/5(58)

TASTE SCORE

9/10

Tender chunks of young jackfruit slow-cooked in a rich, aromatic onion-tomato-yogurt gravy. This regal vegetarian main draws from Mughlai traditions, layering whole spices, nut paste, and a final dum steam to lock in deep, smoky flavor. Pairs beautifully with naan or steamed rice for a festive meal.

PREP

25m

COOK

45m

SERVES

1 KATORI

417 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the jackfruit.
1.Apply oil to your hands and knife to prevent the sticky sap from clinging.
2.Peel the jackfruit and cut into 2-inch chunks, discarding the core and seeds.
3.Rinse the chunks well and pat dry.
TIPChilling the jackfruit for 30 minutes before cutting makes the sap less sticky.
fry · ~15 min
Fry the jackfruit pieces.
1.Heat oil for deep frying in a kadhai over medium heat.
2.Once hot, slide in a batch of jackfruit chunks and fry until golden (6-8 minutes).
3.Drain on paper towels and set aside.
TIPDon't overcrowd the pan — fry in small batches for even colour.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add cumin seeds, cardamom, cloves, black peppercorns, cinnamon stick, and bay leaves.
3.Sauté until the spices crackle and turn fragrant (30-45 seconds).
TIPKeep the heat medium — whole spices burn quickly and turn bitter.
saute · ~12 min
Build the onion base.
1.Add sliced onions and a pinch of salt. Cook, stirring often, until deep golden brown (10-12 minutes).
2.Stir in ginger-garlic paste and sauté until the raw smell disappears (1-2 minutes).
TIPSalt draws out moisture and helps onions brown faster.
simmer · ~8 min
Cook the tomato masala.
1.Pour in the tomato puree, red chili powder, turmeric, and coriander powder.
2.Cook, stirring frequently, until the tomatoes thicken and release oil from the sides (5-7 minutes).
3.Lower the heat and fold in whisked yogurt one spoonful at a time, mixing continuously.
TIPWhisk yogurt thoroughly and keep the heat low while adding it — sudden heat can split the gravy.
simmer · ~6 min
Simmer the gravy with cashew paste.
1.Stir in the cashew paste and cook for 2 minutes, letting it blend into the masala.
2.Add 1 cup of water, season with salt, and bring the gravy to a gentle simmer for 3-4 minutes.
TIPIf the gravy feels too thick, add a splash of warm water to loosen it.
simmer · ~20 min
Add jackfruit and slow cook.
1.Gently slide the fried jackfruit chunks into the gravy and coat each piece well.
2.Cover with a tight lid and simmer on low heat for 15 minutes, allowing the jackfruit to soak up the masala.
3.Sprinkle garam masala on top, close the lid, and let it rest on dum for 5 minutes.
TIPPlace a tawa or flat griddle under the pan for gentle, even dum cooking.
garnish · ~1 min
Garnish and serve hot.
1.Transfer the jackfruit musallam to a serving bowl.
2.Scatter julienned ginger and chopped coriander leaves over the top.
3.Serve with naan, tandoori roti, or steamed basmati rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the jackfruit for 30 minutes before peeling to reduce sticky sap.
2
Fry jackfruit in small batches to ensure even, deep golden colour.
3
Keep heat medium while tempering whole spices to avoid bitterness.
4
Whisk yogurt well and add it on low heat to prevent curdling.
5
Use a tawa under the pan during dum for gentle, even steam distribution.
6
Let the gravy rest for 5 minutes after dum to let flavours meld fully.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip deep-frying the jackfruit; instead, roast the chunks in a 400°F oven with a light oil spray for 20 minutes until golden. This reduces fat while keeping a nice texture.

high protein