A homestyle kali mirch where jackfruit simmers in a deeply bhunao-ed masala — the kind of curry that tastes better on day two, if it lasts that long. 40 minutes of mostly hands-off cooking.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧀Heavy Cream2 tbsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🍈Jackfruit250 g, chopped
🌶️Black Pepper2 tsp, coarsely crushed
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Add the jackfruit and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
7
Season with salt, garam masala and reduce to the consistency you like.
8
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Taste before the final simmer — chili levels vary wildly between brands.
