Panasa Katha Tarkari
A rustic, earthy curry from Odisha made with the often-discarded seeds of ripe jackfruit. The seeds are simmered with potato in a fragrant ginger-cumin paste, creating a hearty, mildly spiced dish that pairs beautifully with steamed rice.
For 4 servings
- prep
Prepare the jackfruit seeds.
Remove the outer white shell of each jackfruit seed. Peel the thin brown inner skin to reveal the smooth white seed. Cut any very large seeds in half so all pieces are similar in size.
TIPSoaking the deshelled seeds in warm water for 10 minutes makes peeling the brown skin easier. - boil · ~20 min
Boil seeds and potato.
Place the cleaned jackfruit seeds and cubed potato in a pressure cooker with 1.5 cups of water. Pressure cook for 3 whistles, then let pressure release naturally. The seeds should be tender enough to pierce with a fork but not mushy.
TIPDon't overcook — the seeds will be further simmered in the gravy later. - temper · ~5 min
Make the tempering.
1.Heat mustard oil in a deep pan over medium heat until it reaches its smoking point and turns pale yellow.2.Add bay leaf, panch phoron, and dried red chilies. Let them splutter and turn aromatic (30-40 seconds).TIPHeating mustard oil to its smoking point removes its raw pungency — a classic Odia technique. - saute · ~12 min
Build the aromatic base.
1.Add finely chopped onion and sauté until light golden brown (5-7 minutes).2.Add grated ginger and minced garlic. Sauté until the raw aroma disappears (2 minutes).3.Add chopped tomato and a pinch of salt. Cook until tomatoes soften and oil begins to separate slightly (3-4 minutes). - saute · ~1 min
Bloom the spice powders.
Reduce heat to low. Add turmeric powder, red chili powder, and cumin powder. Stir continuously for 30 seconds, ensuring the spices don't burn. They should become fragrant and slightly darker in color.
TIPLow heat is crucial here — dry spice powders burn in seconds and turn bitter. - simmer · ~15 min
Simmer the curry.
1.Add the boiled jackfruit seeds and potato cubes to the pan. Stir gently to coat with the spice mixture.2.Pour in 1 cup of hot water and add the remaining salt. Stir well.3.Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the gravy thickens and clings to the seeds.TIPGently crush 2-3 seeds against the side of the pan with the back of your spoon to thicken the gravy naturally. - garnish · ~5 min
Finish with garam masala and coriander.
Turn off the heat. Sprinkle garam masala over the top and gently fold in chopped coriander leaves. Let the curry rest covered for 5 minutes before serving.
TIPLetting it rest off the heat helps the garam masala's aroma bloom without cooking off its delicate flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak deshelled jackfruit seeds in warm water for 10 minutes to make peeling the brown skin effortless.
- 2Pressure-cook the seeds for exactly 3 whistles — they should be fork-tender but not mushy, as they'll simmer further.
- 3Heat mustard oil until it smokes and turns pale yellow to tame its sharp raw pungency, a hallmark of Odia cooking.
- 4Bloom the spice powders on low heat for only 30 seconds to avoid bitterness from burnt cumin or chili.
- 5Gently crush 2-3 boiled seeds against the pan with a spoon to naturally thicken the gravy without adding cream.
- 6Let the finished curry rest covered for 5 minutes off the heat so the garam masala aroma fully infuses the dish.
Adapt it for your goals.
Vegan
This recipe is naturally vegan as written; no substitutions needed.
gluten freeGluten-free
Panasa Katha Tarkari is inherently gluten-free; just ensure your garam masala and panch phoron are from certified gluten-free sources.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and use a non-stick pan; sauté onions in a splash of water instead, though the characteristic nuttiness will be milder.
extra proteinExtra protein
Add 1/2 cup of cooked chickpeas or chana dal along with the boiled seeds for a heartier, protein-rich meal.
Why this is on our healthy list.
Rich in Resistant Starch
Jackfruit seeds are packed with resistant starch, which acts as a prebiotic fiber to support gut health and steady blood sugar levels.
Good Source of Plant Protein
Jackfruit seeds provide a modest amount of plant-based protein, making this dish more satiating than a simple potato curry.
Naturally Low in Fat
With only a small amount of mustard oil, this curry is low in total and saturated fat, relying on spices for richness.
Antioxidant-Rich Spices
Turmeric, cumin, and ginger deliver anti-inflammatory antioxidants that support overall wellness.
Frequently asked questions
Yes, if using canned seeds, rinse them well and skip the boiling step since they are already cooked. For frozen seeds, thaw and boil until fork-tender, usually 1-2 whistles fewer than fresh.
