Raw Jackfruit Curry
Young jackfruit turns wonderfully meaty in this homestyle Indian curry. Cooked with onions, tomatoes, ginger, garlic, and warm spices, it makes a rich, comforting dish that pairs beautifully with roti or rice.
For 4 servings
- prep · ~20 min
Prep the jackfruit and aromatics.
1.Oil your knife and hands lightly to handle the sticky jackfruit more easily.2.Cut the raw jackfruit into medium chunks if not already cut.3.Chop the onion and tomato finely.4.Crush the ginger and garlic into a rough paste.5.Slit the green chilies.TIPA little oil on the knife keeps the jackfruit sap from sticking. - saute · ~8 min
Brown the jackfruit lightly.
Heat 1 tbsp oil in a heavy pan over medium heat. Add the raw jackfruit pieces and cook for 6 to 8 minutes, turning often, until they get light golden edges. Remove to a plate.
- temper · ~8 min
Make the spice base.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.3.Add chopped onion and cook until light golden, about 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPKeep the heat medium so the cumin and garlic do not burn. - saute · ~8 min
Cook the masala.
1.Add chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.3.Cook, stirring often, until the tomatoes soften and the masala looks thick and glossy, about 6 to 8 minutes. - simmer · ~18 min
Simmer the curry until tender.
Return the browned jackfruit to the pan and mix to coat it well in the masala. Add water, bring to a gentle boil, then cover and simmer for 15 to 18 minutes until the jackfruit is tender and the gravy thickens slightly.
TIPIf the curry dries too quickly before the jackfruit is tender, add a few spoonfuls of water and continue cooking. - garnish
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Mix gently and cook uncovered for 1 minute.
- serve
Serve the raw jackfruit curry hot.
Serve hot with roti, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the jackfruit in a single layer so the edges turn golden instead of steaming.
- 2Cook the onion until light golden before adding ginger-garlic; undercooked onion makes the gravy taste raw.
- 3Let the tomato masala turn thick and glossy before adding water, or the curry will taste flat.
- 4Keep the jackfruit pieces medium-sized so they soften evenly without breaking apart.
- 5If using very mature raw jackfruit, simmer a little longer until a knife slides in easily.
- 6This curry tastes even better after 30 minutes of resting, when the jackfruit absorbs the masala.
- 7Reheat gently with a splash of water, as the gravy thickens noticeably after cooling.
Adapt it for your goals.
Pressure-cooker
After making the masala, pressure cook the jackfruit with water for faster cooking and a deeper, more absorbed flavor.
dry styleDry-style
Use less water and cook uncovered at the end for a thicker, almost sabzi-like jackfruit dish to serve with paratha.
potato addedPotato-added
Add cubed potatoes with the jackfruit for a heartier curry; they soak up the spiced gravy beautifully.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger and tomato slightly, for a simpler satvik-style version with clean spice flavor.
Why this is on our healthy list.
Fiber-Rich Main Dish
Raw jackfruit, onion, and tomato bring fiber that makes this curry satisfying and well-suited to a wholesome meal.
Packed With Plant Compounds
Tomatoes, ginger, garlic, chilies, and spices add a range of beneficial plant compounds along with strong flavor.
Moderate Oil Cooking
The curry gets richness from a small amount of oil while most of its body comes from cooked onions, tomatoes, and jackfruit.
Frequently asked questions
No, this recipe cooks it directly after light browning. Just simmer until the pieces are tender and fully coated in the masala.
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