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Tender raw jackfruit pieces simmered in a luxurious, creamy gravy made from cashews, yogurt, and fragrant spices. A royal vegetarian Mughlai dish that tastes incredibly rich and satisfying.
For 4 servings
Prepare Jackfruit & Fried Onions (Birista)
Create the Korma Pastes
Build the Korma Gravy
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Tender raw jackfruit pieces simmered in a luxurious, creamy gravy made from cashews, yogurt, and fragrant spices. A royal vegetarian Mughlai dish that tastes incredibly rich and satisfying.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 293.85 calories per serving with 6.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Korma
Finish and Serve
Substitute ghee with a neutral oil, use a thick plant-based yogurt (like coconut or cashew), and replace fresh cream with cashew cream or full-fat coconut milk.
Replace the cashew paste with a paste made from 2 tablespoons of soaked poppy seeds (khus khus) or melon seeds (magaz) for a similar creamy texture.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Use canned raw jackfruit (in brine or water). Drain, rinse well, pat dry, and skip the pressure cooking step, proceeding directly to shallow frying.
Raw jackfruit is an excellent source of dietary fiber, which aids in healthy digestion, promotes gut health, and contributes to a feeling of fullness, helping with weight management.
With its unique meaty texture, jackfruit provides a good amount of plant-based protein, making this dish a satisfying and substantial meal for vegetarians and vegans.
The use of cashews in the gravy provides monounsaturated fats, which are beneficial for cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
The array of spices used, such as turmeric, cinnamon, and cloves, are loaded with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Kathal Korma is moderately healthy. Raw jackfruit is an excellent source of fiber, vitamins, and minerals. However, the korma style of preparation with ghee, cashews, and optional cream makes it rich and calorie-dense. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Kathal Korma contains approximately 380-450 calories. The exact count can vary based on the amount of oil, ghee, and cream used in the preparation.
Absolutely. To make it vegan, replace ghee with oil, use a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt), and substitute the optional fresh cream with cashew cream or full-fat coconut cream.
Curdling usually happens when cold yogurt is added to a hot pan. To prevent this, ensure your yogurt is at room temperature and well-whisked. Lower the heat to a minimum before adding it, and stir continuously and quickly until it is fully incorporated into the masala.
Yes, canned raw jackfruit is a convenient alternative. Make sure to buy the one packed in brine or water, not syrup. Drain it, rinse thoroughly under running water to remove the briney taste, pat dry, and then you can skip the pressure cooking step and proceed directly to frying.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has become too thick.