- 1 tablespoon vegetable oil
- 1 tablespoon cumin seeds
- 4 green chile peppers, sliced
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 tablespoon white sugar
- 2 large tomatoes, chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon red chile powder
- 2 (20 ounce) cans jackfruit, cut into 2-inch pieces
- 1 teaspoon garam masala
- salt to taste
- 1 tablespoon chopped fresh cilantro
- Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
- Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
- Transfer onion and tomato mixture to a food processor; process into a smooth paste.
- Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.
07/18/2019
recipepes.com
jackfruit curry (kathal subzi), recipe
PT15M
PT1H
5
455 calories
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