Panasa Katha Tarkari
Tender chunks of raw jackfruit and potatoes simmered in a rich, spicy Odia-style gravy. This vegetarian curry has a meaty texture that makes it a hearty and satisfying main course, perfect with rice or rotis.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Jackfruit & Potatoes
- b.Grease your hands and knife with a little oil to prevent the jackfruit's sap from sticking.
- c.In a pressure cooker, combine the jackfruit cubes, potato quarters, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt.
- d.Add 1 cup of water. Secure the lid and pressure cook on high heat for 2 whistles.
- e.Allow the pressure to release naturally. Open the cooker, drain the excess water, and set the boiled vegetables aside.
- 2
Step 2
- a.Sauté Aromatics & Onions
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is pungent and slightly smoking. This step is crucial for authentic flavor.
- c.Reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala Gravy
- b.Add the powdered spices: the remaining 0.5 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30 seconds. Add a splash of water if the spices begin to stick.
- c.Pour in the tomato puree and add the remaining 0.75 tsp of salt. Mix everything together thoroughly.
- d.Cook this masala mixture for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the pan.
- 4
Step 4
- a.Combine & Simmer
- b.Add the pressure-cooked jackfruit and potato pieces to the masala.
- c.Gently stir to coat the vegetables evenly with the gravy. Sauté for 2-3 minutes to let the vegetables absorb the flavors.
- d.Pour in 2 cups of hot water and stir well. Bring the curry to a boil.
- e.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to reach your desired consistency.
- 5
Step 5
- a.Finishing Touches
- b.Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma and flavor.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to settle and deepen.
- e.Serve hot with steamed rice, rotis, or parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always grease your hands and knife with oil before cutting raw jackfruit to avoid its sticky sap.
- 2Do not overcook the jackfruit in the pressure cooker; it should be tender but still hold its shape.
- 3Cooking the onion-tomato masala until oil separates is the key to a rich, flavorful gravy.
- 4For a deeper flavor, you can lightly shallow-fry the boiled jackfruit and potato pieces in a little oil until golden before adding them to the gravy.
- 5Using mustard oil is highly recommended for the authentic, pungent flavor of Odia cuisine.
- 6If fresh raw jackfruit is unavailable, you can use canned young green jackfruit in brine. Rinse it thoroughly before use.
Adapt it for your goals.
No Onion No Garlic
For a satvik version, omit onions and garlic. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of ginger and tomato puree.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add 2 tablespoons of cashew paste or 1/4 cup of coconut milk along with the water in the final simmering step.
Add LegumesAdd Legumes
To make it more protein-rich, add a cup of boiled chickpeas (chana) or black-eyed peas (lobia) along with the jackfruit and potatoes.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala at the end for extra heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Excellent Plant-Based Meat Alternative
The fibrous, meaty texture of raw jackfruit makes it a fantastic, low-fat, and cholesterol-free substitute for meat in curries, providing a satisfying meal for vegetarians and vegans.
Boosts Immunity
Loaded with vitamins A and C, jackfruit helps strengthen the immune system. The spices used, like turmeric, ginger, and cloves, also contribute powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of Panasa Katha Tarkari (approximately 1 cup or 350g) contains around 300-350 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.