Mughlai Jackfruit

Ingredients 

• 500 grams jackfruit
• 1/4 cup cashewnut paste
• 1/2 teaspoon turmeric powder
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 3/4 cup yogurt
• 3 tablespoons oil
• 1 large onion, grated
• 3/4 cup tomato puree
• 1 tablespoon coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• Salt to taste
• 2 tablespoons grated Mawa (khoya) 

Method

1. Apply oil to a knife and peel the jackfruit. Further cut it into one-inch cubes.
2. Marinate the cubes in a mixture of salt, half the turmeric powder, half the ginger paste, half the garlic paste and one-fourth cup of yogurt for fifteen minutes.
3. Heat sufficient oil in a kadai and deep fry the jackfruit cubes till lightly coloured. Drain and place on an absorbent paper.
4. Heat three tablespoons of oil in a pan. Add grated onion and sauté till light golden. Add remaining garlic and ginger pastes and sauté. Add tomato puree, remaining turmeric powder, coriander powder, cumin powder, garam masala powder, red chilli powder and
5. Add remaining yogurt, salt and sauté for another minute. Add khoya and mix. Add a little water and bring the mixture to a boil. Add jackfruit cubes and mix. Simmer for few minutes.
6. Serve hot.

Nutrition Info