🇮🇳 Indian Vegetarian

Enchorer Dalna

Name: Enchorer Dalna
Prep time: 18 min
Cook time: 44 min
Total time: 62 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2-inch piece Ginger; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tsp Red Chili Powder; 500 g, raw and cubed Jackfruit

🇮🇳 Indian

Raw jackfruit curry Bengali style, the niramish answer to meat. A proper gravy curry — the kind that demands something bread-shaped for mopping. Ladle over steamed rice with sliced onions on the side.

Prep 18 min Cook 44 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Ginger2-inch piece
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Potato3 medium, cubed
Red Chili Powder1 tsp
Jackfruit500 g, raw and cubed

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Stir in the jackfruit and potato, saute five minutes, then add hot water and cook covered until done.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Hot water, never cold, keeps the gravy from turning greasy and dull.

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Watch how it's made

Video: Echorer dalna/Kathal er tarkari—Bengali jackfruit curry · on YouTube