Step 1

Apply oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds. Generally I get the peel removed from the vegetable vendor. In case the peel is not removed, then you will have to slice off the peels. If using chopped jackfruit already brought from outside, then rinse them in water.

Step 2

Add the jackfruit pieces in a pressure cooker. While chopping jackfruit, you can remove the seeds if you want or add them in the dish.

Step 3

Then add 1 to 2 pinches of turmeric powder and ¼ teaspoon salt.

Step 4

Add enough water which just about cover the jackfruit pieces.

Step 5

Pressure cook for 3 to 4 whistles or for 8 to 9 minutes on medium flame.

Step 6

Once the pressure settles down, then remove the lid. Drain all the water and keep the cooked jackfruit aside.

Step 7

Meanwhile when the jackfruit is being pressure cooked, you can prep for the gravy. Add ¾ cup chopped onions in a grinder jar.

Step 8

Grind to a smooth paste without adding any water. Remove and keep aside in a bowl.

Step 9

In the same jar, then add ¾ cup chopped tomatoes. Also add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves.

Step 10

Grind to a smooth paste. Keep aside.

Step 11

Heat 2 tablespoons oil in a pan or kadai.

Step 12

Then add the following spices and let them crackle - ½ teaspoon shah jeera, 1.5 inch cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta. You can slightly crush the green cardamoms before adding.

Step 13

Next add the ground onion paste. Be careful as the mixture splutters. If the onion paste splutters too much, then cover the pan partly with a lid till the spluttering stops.

Step 14

Mix very well.

Step 15

On a low to medium-low flame, stirring often saute the onion paste till it becomes light golden in color. You can even saute till it becomes golden.

Step 16

Then the tomato paste. Be careful as the mixture splutters.

Step 17

Mix very well.

Step 18

Saute the masala till you see oil releasing from its sides. Saute on a low to medium-flame and stir often.

Step 19

Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder.

Step 20

Mix very well. saute for a minute.

Step 21

Keep the flame to a low or you can even switch off the flame. Then add 3 tablespoons beaten full fat curd.

Step 22

As soon as you add curd, Quickly and briskly mix it very well with the onion-tomato masala.

Step 23

Now saute on a low to medium-low flame, till you see oil releasing from the sides.

Step 24

Then add 1.25 cups water. mix very well. season with salt as per taste.

Step 25

Bring the curry to a simmer. You can add less or more water as per your requirements.

Step 26

Once the curry starts simmering and you see some oil specks on top, then add the cooked jackfruit. Mix well.

Step 27

Cover the pan with a lid and simmer for 8 to 9 minutes.

Step 28

Later, sprinkle ½ teaspoon garam masala powder. Mix well.

Step 29

Switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. Mix again.

Step 30

Serve jackfruit curry with steamed rice or chapatis.