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Home Dish Raw Jackfruit Maharani

Raw Jackfruit Maharani

Name: How to cook Raw Jackfruit Maharani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Raw Jackfruit Maharani

#ga24 #Meghalaya #RawJackfruit Raw Jackfruit or Echor Maharani is a delicious creamy mughlai curry and a great meat substitute. Originating from North India , this flavourful dish captures the essence of regional cuisine. Indian spices make this curry flavourful .Addition of potatoes add bulk to this dish and make it a satisfying meal for family.Serve this Raw Jackfruit or Echor Maharani piping hot with steamed rice, jeera rice, pulao, roti, paratha or naan for lunch or dinner.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

300 gms

raw jackfruit (echor) peeled and cubed

large potato cubed

onion chopped finely

1.5 tsp

ginger garlic paste

2 tbsp

homemade tomato puree

cahewnuts

1 tbsp

sesame seeds

2 tbsp

curd

1 tbsp

fresh cream or malai

1/2 cup

milk

1/2 cup

water

1 tsp

coriander,

1 tsp

cumin,

1tsp

fennel seeds,

star anise and mace

cardamoms,

1 inch

cinnamon,

dry red chllies

bayleaf

1 tsp

kasoori methi

1/2 tsp

turmeric powder

1 tsp

Kashmiri Red Chilli Powder

As needed

salt or to taste

3 tbsp

oil

1 tbsp

ghee

1 tbsp

coriander chopped finely

Cooking instructions

* Step 1

Peel and chop raw jackfruit into cubes. Pressure cook the cubed jackfruit adding 1/2 tsp salt and 1/4 tsp turmeric to the water upto 2 whistles.Release steam after 5 minutes and strain the jackfruit from water.Jackfruit should be soft but not mushy.

* Step 2

Similarly boil the cubed potato.Strain water.Smear salt on both.Heat oil in a pan and fry both jackfruit and potatoes.Dry roast the masalas listed under dry grind and store in a container.In a mixer grinder make a paste of cashewnuts,sesame or poppy seeds, dry red chilli, curd and fresh cream or malai.

* Step 3

Heat the remaining oil after frying jackfruit and potato.Add ghee and sprinkle half crushed whole garam masala, cumin seeds and bay leaf.When they splutter,add chopped onion and fry till golden brown. Add ginger garlic paste and fry for 1 minute. Add Kashmiri Red Chilli Powder,turmeric powder, the blended cashewnut paste.Add the fried jackfruit and cubed potatoes and fry till oil leaves sides.Add 1/2 cup water and 1/2 cup milk and simmer till gravy is thick.

* Step 4

Sprinkle kasoori methi, 1/2 tsp of dry roasted and ground Maharani Masala and mix.Cover and simmer for a minute. Garnish with chopped coriander and serve hot with pulao, steamed or jeera rice or paratha in lunch or dinner.