Jackfruit Curry Recipe – Authentic Indian Jackfruit Masala

Last Updated on 2 months by Neha Deshmukh

Jackfruit Curry Recipe – Authentic Indian Jackfruit Masala

Hey everyone! If you’re looking for a flavorful, satisfying, and surprisingly versatile Indian curry, you have to try this Jackfruit Masala. I remember the first time I made this – I was trying to impress my vegetarian friends, and honestly, I was a little skeptical about jackfruit. But wow, was I blown away! It really does take on the flavors of the spices beautifully, and the texture is just… perfect. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Jackfruit Curry isn’t just delicious; it’s a fantastic option for so many reasons. It’s a brilliant meat substitute, especially for those following a vegetarian or vegan diet. It’s packed with flavor, relatively easy to make, and a real crowd-pleaser. Plus, it’s a great way to explore the incredible diversity of Indian cuisine! This recipe delivers a truly authentic taste, bringing the warmth and spice of a traditional Indian kitchen right to your home.

Ingredients

Here’s what you’ll need to create this amazing Jackfruit Curry:

• 2 cans Young Jackfruit (about 400g each)
• Oil for deep frying (approximately 500ml)
• 2 Tbsp Oil
• 1 medium Onion
• Salt to taste
• 1 Tbsp Garlic, minced (about 6-8 cloves)
• 1 Tbsp Ginger, grated
• ¼ tsp Turmeric Powder (about 1g)
• 2 medium Tomatoes, chopped
• 2 tsp Coriander Powder (about 8g)
• ½ tsp Cumin Powder (about 2.5g)
• ½ tsp Red Chili Powder (adjust to your spice preference – about 2.5g)
• 2 tsp Garam Masala
• ½ cup Water (120ml)
• ½ cup Yogurt (120ml)
• Cilantro, chopped, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure your curry turns out just right:

• Young Jackfruit: This is the star! Make sure you’re using young jackfruit, usually found canned in brine. It’s this younger version that has a neutral flavor and a meaty texture.
• Spice Levels: Indian cuisine is all about the spices! Feel free to adjust the red chili powder to your liking. Some regions in India prefer a much hotter curry, while others are milder.
• Garam Masala: Don’t skimp on the garam masala! A good quality garam masala blend makes a huge difference. I like to get mine from an Indian grocery store for the freshest flavor.
• Yogurt: Full-fat yogurt works best for richness, but low-fat is fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain and chop the canned jackfruit into bite-sized pieces. Give it a good pat down with paper towels to remove excess moisture – this helps it get nice and crispy when fried.
2. Heat oil in a deep pan for frying. Once hot, fry the jackfruit in batches until it’s golden brown and slightly crispy. Don’t overcrowd the pan! Drain the fried jackfruit on paper towels.
3. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and a pinch of salt. Sauté until the onion turns golden brown – this takes about 5-7 minutes.
4. Add the minced garlic, grated ginger, and turmeric powder to the pan. Cook for another 2-3 minutes, stirring constantly, until fragrant.
5. Now, add the chopped tomatoes and cook until the oil starts to separate from the mixture. This usually takes about 5-8 minutes. You’ll know it’s ready when the tomatoes have broken down and the mixture looks glossy.
6. Reduce the heat to low. Add the coriander powder, cumin powder, red chili powder, and garam masala. Mix well, ensuring the spices don’t burn. Cook for about a minute, stirring constantly.
7. Pour in ½ cup of water into the spice mixture, then add the fried jackfruit. Coat the jackfruit evenly with the spices.
8. Quickly stir in the yogurt, then add the remaining ½ cup of water. This is where things can get tricky – stirring quickly prevents the yogurt from curdling.
9. Cover the pan and simmer for 3-5 minutes, allowing the flavors to meld together.
10. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Crispy Jackfruit: The key to great jackfruit curry is crispy jackfruit! Don’t skip the frying step.
• Spice Blooming: Cooking the spices in oil releases their flavors, creating a more aromatic and flavorful curry.
• Yogurt Trick: Adding the yogurt quickly and stirring constantly really helps prevent it from splitting. If it does happen, don’t worry! It won’t affect the taste, just the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the dairy yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work beautifully. My friend, Priya, swears by the cashew yogurt version!
• Spice Level Adjustment: For a milder curry, reduce the red chili powder to ¼ tsp or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili powder.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the yogurt and use a little bit of cashew paste for creaminess.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

This Jackfruit Curry is fantastic served with:

• Steamed basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

Let’s answer some common questions:

• What is young jackfruit and where can I find it? Young jackfruit is the unripe fruit of the jackfruit tree. It has a neutral flavor and a meaty texture, making it a great meat substitute. You can usually find it canned in brine at Asian grocery stores or online.
• Can I use frozen jackfruit in this recipe? While you can use frozen jackfruit, the texture won’t be quite as good as canned. If using frozen, make sure to thaw it completely and squeeze out any excess water before frying.
• How can I adjust the spice level of this curry? Easily! Reduce or increase the amount of red chili powder to suit your taste.
• What is the best way to prevent the yogurt from curdling? Stir the yogurt in quickly and constantly while the heat is on low. Adding a tablespoon of the hot curry liquid to the yogurt before adding it to the pan can also help temper it.
• Can this curry be made ahead of time? Yes! You can make the curry a day or two in advance. The flavors will actually develop even more overnight.

Enjoy! I hope you love this Jackfruit Curry as much as I do. Let me know in the comments how it turns out for you!