Jack fruit And Potato Spicy Curry
Jack fruit vegetable dish is versatile in its own ways. It can be served with hot chapatis, toasted bread, steamed rice or fluffy hot pooris. You will love this delectable combo of potatoes and jack fruit that is buttered and garnished with fresh mint leaves for spicy and pungent taste and aroma!
Ingredients
| Jack fruit | 1 Large , sliced and boiled | |
| Potatoes | 2 Large , peeled and boiled | |
| Turmeric powder | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Cumin powder | 2 Teaspoon (Leveled) | |
| Tomatoes | 2 Small | |
| Onion | 2 Small | |
| Milk cream | 1 Cup (16 tbs) | |
| Butter | 2 Gram | |
| Mint leaves | 1 Cup (16 tbs) , chopped finely | |
| Nutmeg | 1 Large | |
| Cardamom | 1 Large | |
| Cashew | 6 Large | |
| Sesame seeds | 1 Cup (16 tbs) | |
| For serving | ||
| Masala powder | 1 Tablespoon (Optional) | |
| Butter | 1 Teaspoon |
Directions
GETTING READY
1) In a pressure cooker, boil required quantities of both potatoes and jack fruit cubes.
2) Grind tomatoes and onions to make a thick paste, along with the dry grounded powder of nutmeg, cardamom and sesame seeds.
3) Fry some cashews and make a liquid paste.
MAKING
4) In a large skillet, add some butter and put cumin seeds.
5) Once the seeds turn brownish, add tomato and onions paste and stir continuously.
6) Fry this paste on a low heat flame, and add turmeric and cumin powder together.
7) Fry for next 5 minutes and then add cream along with cashew paste.
8) Now add your boiled chunks of potatoes and jack fruit to this gravy and cook for next 10 minutes by covering the whole set-up.
FINALIZING
9) While the skillet is still on flame, sprinkle 1 tablespoon of dry grounded masala powder and add some more butter before putting off the flame.
SERVING
10) Garnish with mint leaves and serve hot with steamed rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 748Calories from Fat 224
% Daily Value*
Total Fat 26 g40%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 200 mg8.33%
Total Carbohydrates 123 g41%
Dietary Fiber 13 g52%
Sugars 24 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
