Kathal Korma

1. 1
   prep · ~10 min

   Prepare the jackfruit.

   1.Apply a little oil to your hands and knife to prevent the sticky jackfruit sap from sticking.

   2.Peel the raw jackfruit and cut it into 1-inch pieces, removing the hard central core.

   3.Wash the cut pieces and set aside.

   TIPOil your hands and knife well — raw jackfruit releases a sticky sap that can be hard to wash off.
2. 2
   fry · ~8 min

   Shallow fry the jackfruit pieces.

   1.Heat oil in a frying pan over medium flame.

   2.Add the jackfruit pieces in a single layer and fry until lightly golden on all sides (6-8 minutes).

   3.Remove with a slotted spoon and drain on paper towels. Set aside.

   TIPDon't overcrowd the pan — fry in batches if needed. The jackfruit should be lightly browned, not deep brown.
3. 3
   prep · ~5 min

   Blanch and puree the onions.

   1.Bring 1 cup water to a boil and add the sliced onions. Blanch for 2 minutes, then drain.

   2.Transfer the blanched onions to a blender along with the soaked cashews, ginger, and garlic.

   3.Grind to a smooth paste using 2-3 tablespoons of water. Set aside.

   TIPBlanching the onions removes the raw pungency and gives the korma a mellow, restaurant-style sweetness.
4. 4
   saute · ~10 min

   Bloom the whole spices and cook the paste.

   1.Heat ghee in a heavy-bottomed pan over medium-low heat.

   2.Add green cardamom, cloves, cinnamon stick, bay leaf, and cumin seeds. Sauté until fragrant (30-40 seconds).

   3.Add the onion-cashew paste and stir continuously for 8-10 minutes until the paste thickens, darkens slightly, and the ghee begins to separate.

   TIPKeep the heat medium-low and stir often — this slow-roasting of the paste is the secret to a deep, rich korma.
5. 5
   saute · ~1 min

   Cook the spice powders.

   1.Add turmeric powder, red chili powder, and coriander powder to the pan.

   2.Sauté for 1 minute until the raw smell of the powders disappears. Add a splash of water if the mixture sticks.

   TIPPowdered spices burn quickly — keep the flame low and stir constantly.
6. 6
   prep · ~3 min

   Lower the heat and add the yogurt.

   1.Reduce the flame to the lowest setting.

   2.Gradually add the whisked yogurt, stirring vigorously and continuously to prevent curdling.

   3.Once fully incorporated, cook for 2-3 minutes, stirring often, until the mixture is smooth and glossy.

   TIPAlways use room-temperature yogurt and add it slowly over very low heat — curdled yogurt ruins the korma's silky texture.
7. 7
   simmer · ~20 min

   Simmer the korma with jackfruit.

   1.Add the fried jackfruit pieces and salt to the gravy. Stir gently to coat each piece.

   2.Add 0.5 cup water (or enough to reach your desired gravy consistency).

   3.Bring to a gentle boil, then cover and simmer on low heat for 15-20 minutes. Stir once or twice to prevent sticking.

   TIPSimmer gently — the jackfruit absorbs the flavors as it cooks. Avoid a rapid boil which can break the gravy.
8. 8
   garnish · ~5 min

   Finish with kasuri methi and garam masala.

   1.Uncover the pan and check the gravy consistency — it should be thick and creamy.

   2.Sprinkle garam masala and crushed kasuri methi over the top.

   3.Stir gently, turn off the heat, and let it rest covered for 5 minutes.

   TIPAdding kasuri methi at the very end preserves its smoky aroma.
9. 9
   serve

   Garnish with fresh coriander and serve hot.

   Transfer the Kathal Korma to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with naan or steamed rice.

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