Kathal Musallam
A royal Mughlai curry where tender raw jackfruit is slow-cooked in a rich, creamy gravy made with fried onions, cashews, and aromatic spices. This vegetarian masterpiece is perfect for special occasions and festive meals.
For 4 servings
5 steps. 65 minutes total.
- 1
Step 1
- a.Prepare Fried Components and Paste
- b.Heat oil in a deep pan or kadai over medium-high heat. Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp. Remove with a slotted spoon and drain on a paper towel. This is your 'birista'.
- c.In the same oil, carefully add the jackfruit chunks. Shallow fry for 8-10 minutes, turning them, until they are golden brown on all sides. This step is crucial for texture. Remove and set aside.
- d.In a blender jar, combine the fried onions (birista), soaked and drained cashews, and whisked curd. Blend until you have a completely smooth, fine paste. Add a tablespoon of water if needed to help it blend.
- 2
Step 2
- a.Build the Gravy Base
- b.In a heavy-bottomed pan, heat the ghee over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
- c.Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
- d.Pour in the tomato puree. Cook for 6-8 minutes, stirring, until the puree thickens, darkens in color, and you see oil separating at the edges.
- 3
Step 3
- a.Cook the Masala Paste
- b.Add the ground spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 1 minute until aromatic.
- c.Lower the heat and add the prepared onion-cashew-curd paste. Cook this paste on low-medium heat for 10-12 minutes, stirring frequently to prevent it from sticking. This 'bhunai' process is key; continue until the paste darkens and releases oil.
- 4
Step 4
- a.Simmer the Curry
- b.Add the fried jackfruit pieces to the cooked masala. Gently stir to coat the pieces evenly.
- c.Pour in 1.5 cups of hot water, add salt and sugar. Stir well to combine.
- d.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the jackfruit is tender and has absorbed the gravy's flavors.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan. Stir in the garam masala, crushed kasuri methi, and optional fresh cream.
- c.Let it simmer for another 2-3 minutes for the final flavors to meld. Turn off the heat.
- d.Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grease your hands and knife with mustard oil before cutting raw jackfruit to prevent its sticky sap from clinging.
- 2Frying the jackfruit pieces before adding them to the gravy is essential for a firm, meaty texture. Do not skip this step.
- 3The key to a rich Mughlai gravy is to patiently cook the onion-cashew paste ('bhunai') on low heat until it releases oil.
- 4For a traditional smoky flavor ('dhungar'), place a small steel bowl in the center of the finished curry, add a piece of live charcoal, pour 1/2 tsp of ghee over it, and immediately cover the pot for 5 minutes.
- 5This curry tastes even better the next day as the flavors have more time to meld.
- 6Adjust the amount of water to achieve your desired gravy consistency. It will thicken as it cools.
Adapt it for your goals.
Vegan Version
To make this dish vegan, replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd, and substitute fresh cream with cashew cream.
With PaneerWith Paneer
For a different protein, substitute the jackfruit with 400g of paneer cubes. Shallow fry the paneer until golden before adding it to the gravy at the simmering stage.
Nut Free VersionNut-Free Version
For a nut-free gravy, replace the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Why this is on our healthy list.
Good Source of Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Plant-Based Meat Alternative
With its unique meaty texture, jackfruit serves as a fantastic plant-based alternative to meat, providing essential nutrients without cholesterol.
Rich in Antioxidants
Spices like turmeric, cinnamon, and cloves used in the curry are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Kathal Musallam contains approximately 480-550 calories. The exact count can vary based on the amount of oil absorbed during frying and the use of fresh cream.