Kathal Musallam

Name: Kathal Musallam
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g jackfruit (young, peeled, seeded, cut into medium chunks); 3 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 2 tsp ginger-garlic paste; 2 pcs tomato (medium, pureed); 2 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 1 cup water (hot); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(65)

TASTE SCORE

8/10

Young jackfruit is simmered in a rich onion, yogurt, and whole-spice gravy until tender and deeply flavored. This festive North Indian style dish has a meaty bite and pairs beautifully with roti, naan, or jeera rice.

PREP

25m

COOK

45m

SERVES

1 KATORI

308 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the jackfruit and aromatics.
1.Oil your knife and hands lightly to handle the jackfruit easily.
2.Cut the young jackfruit into medium chunks if not already cut.
3.Slice the onions thinly, puree the tomatoes, and whisk the yogurt until smooth.
TIPYoung jackfruit works best here because it stays firm and absorbs the masala well.
fry · ~8 min
Lightly fry the jackfruit.
Heat the oil in a wide pan over medium heat. Add the jackfruit pieces and fry for 6 to 8 minutes, turning often, until lightly golden on the edges. Remove to a plate.
TIPDo not brown the jackfruit too deeply or it can turn chewy after simmering.
saute · ~11 min
Cook the whole spices and onions.
1.Heat the ghee in the same pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.
3.When fragrant, add the sliced onions and cook until deep golden brown, 8 to 10 minutes.
TIPWell-browned onions give Kathal Musallam its deep color and rich flavor.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.
2.Add tomato puree and cook until thick and glossy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt.
4.Stir well and cook the spices for 30 seconds.
mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring constantly so it blends smoothly into the masala without splitting.
TIPKeep the heat low while adding yogurt to keep the gravy silky.
simmer · ~20 min
Simmer the jackfruit in the gravy.
Return the fried jackfruit to the pan and coat it well in the masala. Add the hot water, cover, and simmer on low heat for 18 to 20 minutes until the jackfruit is tender and the gravy is thick.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Stir gently and cook uncovered for 1 minute to bring everything together.
serve
Serve hot.
Serve Kathal Musallam hot with roti, naan, or a small serving of rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the jackfruit only until the edges turn light golden; overbrowning can make it chewy after simmering.
2
Take time to brown the onions deeply and evenly, because they give this Musallam its color, body, and sweetness.
3
Add the whisked yogurt on low heat in small additions, stirring constantly so the gravy stays smooth instead of splitting.
4
Use hot water when simmering so the masala does not seize and the gravy keeps cooking evenly.
5
If the gravy looks too thick before the jackfruit is tender, add a splash of hot water rather than turning up the heat.
6
This dish tastes even better after resting for a few hours, as the jackfruit absorbs the spiced onion-yogurt gravy.
7
Reheat gently on low heat to preserve the yogurt-based gravy; a hard boil can make it separate.