MUGHLAI JACKFRUIT

   We can always make jackfruit recipes but this spicy indian mughlai  recipe cooked in cashew badam paste tastes heavenly. Enjoy the mughlai jack fruit with rice and chapati. 

    INGREDIENTS

       Jackfruit                                        -     500 grams

        Salt                                                  -    to taste
        Turmeric powder                     -   1/2 teaspoon
        Garlic paste                                 -   1 tablespoon
         Ginger paste                                - 1 tablespoon
         Yogurt                                              - 3/4 cup
         Oil                                                      - 3 tablespoons
         Onion grated                                  - 1 large
         Tomato puree                               -  3/4 cup
         Coriander powder                       -  1 tablespoon
         Cumin powder                              -  2 teaspoons
         Garam masala powder                - 1 teaspoon
         Red chilli powder                          -  1 teaspoon
         Cashewnut badam  paste           -  1/4 cup

         Coriander leaves                             - forgarnishing    

               

METHOD

 Cut the jackfruit  into one inch cubes and marinate the cubes in a mixture of turmeric powder, half of the ginger garlic paste, and one fourth cup of curd for 15 to 30 minutes.

Heat sufficient oil in a kadai and deep fry the jackfruit cubes till lightly golden coloured.

 Drain and keep aside.

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, cashew badam paste, and cook for few minutes.Add remaining yogurt, salt and sauté for another minute.Add a little water or milk and bring the mixture to a boil. Add jackfruit cubes and mix. Simmer for few minutes.Serve hot with phulkas nan, rotis etc.