Jackfruit has suddenly gained popularity in Australia because it is considered as a Meat substitute to Veganism. However, in India it has been popular for ages and we love cooking with it. This is curry is a delicious way to make Jackfruit and tastes even better the next day.
We usually use raw jackfruit and fry it before adding it to the curry but since it is not easy to find it here in Sydney, I have used Jackfruit that has been canned in Brine and it works surprisingly well. You can make it in a pressure cooker if you don’t have an instant pot and it turns out really delicious as well.
Recipe (Cooking time 25 minutes, serves 4)
500 gms Jackfruit
3 Onions finely sliced
2 Tomatoes finely chopped
2 large Potatoes diced
2 bay leaves
1 tsp cumin seeds
3 green cardamoms
1-inch cinnamon stick
½ cup Yogurt (at room temperature)
1 tsp Red chilli powder/paprika powder
2 tsp turmeric powder
2 tsp Ginger garlic paste
Freshly chopped coriander leaves
1 tbsp vegetable oil
1 tsp Everest Kitchen King masala (Optional)
Salt to taste
Freshly chopped coriander
Drain the Jackfruit and run it gently under fresh water.
Turn on the Instant Pot and keep it on the ‘Saute Mode’. Once it turns on add the oil and then add the cumin seeds, bay leaves, cardamom, cinnamon, peppercorns, ginger garlic paste and mix well. Add the onions and cook till translucent.
Add the tomatoes and cook till mushy.
Reduce the flame and add the yogurt and mix well. Add the salt, red chilli powder, turmeric powder and kitchen king masala if you are using it. Now add the Potatoes and cook for a few minutes.
Add the Jackfruit, stirring gently. Add 3 cups water and change the Instant pot setting to pressure cook. Change the time to 10 minutes. Serve hot with freshly chopped coriander after the safety gasket comes down.