Jackfruit Musallam
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the jackfruit for 30 minutes before peeling to reduce sticky sap.
- 2Fry jackfruit in small batches to ensure even, deep golden colour.
- 3Keep heat medium while tempering whole spices to avoid bitterness.
- 4Whisk yogurt well and add it on low heat to prevent curdling.
- 5Use a tawa under the pan during dum for gentle, even steam distribution.
- 6Let the gravy rest for 5 minutes after dum to let flavours meld fully.
Adapt it for your goals.
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 proteinHigh-protein
Add 200 g of paneer cubes (fried or raw) along with the jackfruit for a protein boost that complements the gravy beautifully.
veganVegan
Replace yogurt with thick coconut milk and ghee with coconut oil. The gravy will be coconut-forward but still luscious and aromatic.
spicierSpicier
Increase red chili powder to 2 tsp and add 2 slit green chilies when sautéing onions for an extra layer of heat that fans of fiery food will love.
Why this is on our healthy list.
High in Dietary Fiber
Young jackfruit is a good source of fiber, which supports healthy digestion and helps you feel fuller longer.
Rich in Antioxidants
Whole spices like cloves, cinnamon, and black pepper pack anti-inflammatory antioxidants that can support overall wellness.
Heart-Friendly Fats
Cashews and ghee provide monounsaturated fats and butyric acid, which may promote heart health when used in moderation.
Plant-Based Iron Source
Jackfruit contains iron, and the vitamin C in tomatoes and ginger helps enhance its absorption.
Frequently asked questions
Yes, use young green jackfruit in brine or water. Drain, rinse well, and pat dry — skip the peeling step, but still fry for best texture.
