Kathal Korma
Tender chunks of raw jackfruit simmered in a creamy, aromatic yogurt-based gravy. This vegetarian delicacy, popular in North Indian and Awadhi cuisine, delivers a rich, mildly spiced flavor that pairs beautifully with naan or steamed rice.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil your hands and knife to prevent sticky jackfruit sap from clinging.
- 2Blanching the onions before grinding gives a smooth, mellow-sweet korma base.
- 3Fry the jackfruit until just golden—overcooking makes it chewy.
- 4Roast the onion-cashew paste until ghee separates for deep, layered flavor.
- 5Add yogurt off the heat and stir constantly to avoid curdling the gravy.
- 6Let the korma rest covered for 5 minutes after finishing so flavors meld.
- 7Use room-temperature yogurt for a silky, lump-free sauce.
Adapt it for your goals.
Dairy-free / vegan
Replace yogurt with thick coconut milk or cashew cream, and use a neutral oil instead of ghee. The gravy stays creamy and rich while becoming fully plant-based.
low oilLow-oil
Skip shallow-frying the jackfruit—steam or boil it until tender, then add directly to the gravy. This cuts down oil significantly while keeping the dish hearty.
nut freeNut-free
Omit cashews and substitute with raw sunflower seeds or melon seeds (soaked and ground). The gravy will retain a creamy body without nuts.
high proteinHigh-protein
Add 1 cup of cooked chickpeas or paneer cubes along with the jackfruit. This boosts protein content with minimal change to the gravy's flavor profile.
extra mildExtra-mild
Use only a tiny pinch of red chili powder and add a tablespoon of fresh cream at the end. Perfect for those who prefer a sweet, gentle spice or are serving children.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit provides substantial fiber, which aids digestion and supports a feeling of fullness, making this korma a satisfying meal.
Good Source of Plant-Based Iron
Jackfruit contains natural iron, which is better absorbed due to the presence of turmeric and vitamin C from accompanying vegetables.
Antioxidant-Rich Spices
Spices like turmeric, cinnamon, cloves, and cumin are known for their antioxidant and anti-inflammatory properties, adding depth beyond flavor.
Healthy Fats from Ghee and Cashews
The dish uses modest amounts of ghee and cashews, providing beneficial monounsaturated fats and fat-soluble vitamin absorption.
Probiotic Support from Yogurt
The yogurt in the gravy contributes live cultures, which can support gut health when consumed as part of a balanced diet.
Frequently asked questions
Yes, but only use canned young green jackfruit in brine (not syrup). Drain, rinse, and pat dry before shallow-frying. Cooking time will be slightly shorter.
