Kathal (Jackfruit) Masala in Cashew Gravy - veg. Substitute for 'chicken' masala

Prep Time
5 hours
Cook Time
45 minutes
1-2 servings
  • 200 gm jackfruit (kathal) chopped into 1 inch pieces.
  • 4 tomatoes,
  • 1 onion
  • ½ tbsp kasoori methi
  • salt and ground pepper to taste
  • 1/3 cup cashew nuts, soaked for 4 hours
  • Drain the water from the cashews. Wash them well.
  • Pulse in a grinder with a little bit of water to form a thick smooth paste.
  • Keep half the paste aside. Add salt and pepper to the other half, mix jackfruit pieces and cover.
  • Leave aside for one hour to marinate.
  • Take 3 tomatoes, 1 onion and blend them.
  • Take 1/5 cups of water in a wok/kadhai.
  • When it heats up, add the tomato-onion paste to it, bring it to boil and lower the flame.
  • Keep cooking, ensuring it does not burn. This will take about 20 – 25 minutes. You will know it is done when the paste is thick, the bottom of the kadhai is shiny and the paste is not at all sticking to it.
  • Steam the remaining tomato for 3 minutes and blend it.
  • Add it to the cooked tomato onion gravy.
  • Add the remaining cashew cream along with salt and pepper.
  • Add water if required to make a thick gravy (same consistency as a tomato ketchup).
  • Roast the marinated jackfruit in the oven at 200 degrees C for approx 15 minutes, till the edges are slightly more browned than the rest.
  • Add the jackfruit to the gravy and let it cook for 5-10 minutes.
  • Add kasoori methi after 10 minutes and let all the flavours merge.
  • Serve hot

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04:43 PM | 07-01-2020

Couldn't we do without 'chicken 'recently a vegetarian restaurant show cased "vegetarian chicken, vegetarians fish curry "etc.. aren't we chauvinist or different kind.

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