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A royal Mughlai curry where tender raw jackfruit is slow-cooked in a rich, creamy gravy made with fried onions, cashews, and aromatic spices. This vegetarian masterpiece is perfect for special occasions and festive meals.
For 4 servings
Prepare Fried Components and Paste
Build the Gravy Base
Cook the Masala Paste
A royal Mughlai curry where tender raw jackfruit is slow-cooked in a rich, creamy gravy made with fried onions, cashews, and aromatic spices. This vegetarian masterpiece is perfect for special occasions and festive meals.
This mughlai recipe takes 95 minutes to prepare and yields 4 servings. At 383.03 calories per serving with 6.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Garnish
To make this dish vegan, replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd, and substitute fresh cream with cashew cream.
For a different protein, substitute the jackfruit with 400g of paneer cubes. Shallow fry the paneer until golden before adding it to the gravy at the simmering stage.
For a nut-free gravy, replace the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
With its unique meaty texture, jackfruit serves as a fantastic plant-based alternative to meat, providing essential nutrients without cholesterol.
Spices like turmeric, cinnamon, and cloves used in the curry are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving of Kathal Musallam contains approximately 480-550 calories. The exact count can vary based on the amount of oil absorbed during frying and the use of fresh cream.
Kathal Musallam is a rich and indulgent dish, best suited for special occasions rather than daily meals. While jackfruit itself is healthy and high in fiber, the gravy is high in fat and calories due to the use of oil, ghee, cashews, and cream. It can be enjoyed as part of a balanced diet.
Yes, absolutely. To make it vegan, substitute ghee with oil, use a thick plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd, and replace the optional fresh cream with cashew cream or full-fat coconut milk.
If fresh raw jackfruit is unavailable, you can use canned young green jackfruit in brine. Drain and rinse it thoroughly before patting dry and frying. Alternatively, for a different dish with the same gravy, you can use paneer, firm tofu, or whole boiled potatoes.
The key to a smooth gravy is a finely blended paste. Ensure your cashews are well-soaked (at least 20 minutes in warm water) and your fried onions are crisp. Blend the onions, cashews, and curd until completely smooth, adding a splash of water if your blender is struggling.
Yes. You can prepare the fried onions (birista) and the onion-cashew-curd paste a day in advance and store them in an airtight container in the refrigerator. This will significantly cut down on the cooking time.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
