How to Prepare Tasty Restaurant Style Raw Jackfruit Masala

Restaurant Style Raw Jackfruit Masala.

You can cook Restaurant Style Raw Jackfruit Masala using 20 ingredients and 3 steps. Here is how you cook that.

Ingredients of Restaurant Style Raw Jackfruit Masala

1. Prepare 250 gm of raw jackfruit (kathal /echor)cubed.
2. It's 2 of potatoes cubed.
3. Prepare 2 of medium onions.
4. It's 1 tsp of ginger paste.
5. You need 1 tsp of garlic paste.
6. It's 3 tbsp of tomato puree.
7. You need 1/2 tsp of haldi/ Turmeric Powder.
8. You need 1/2 tsp of red chilli powder.
9. You need 1/2 tsp of cumin powder.
10. Prepare 1 tsp of coriander powder.
11. You need 1/2 cup of mustard oil.
12. Prepare 1 tsp of meat masala.
13. You need 1/2 tsp of homemade garam masala.
14. You need 2 of bay leaves.
15. Prepare 2 of cardamoms.
16. Prepare 3-4 of cloves.
17. You need 1 of Cinnamon sticks.
18. It's 5-6 of black pepper.
19. Prepare 1 tsp of kasturi methi.
20. Prepare 1 tbsp of Chopped coriander leaves.

Restaurant Style Raw Jackfruit Masala step by step

1. Smear mustard oil in hand and knife.Cut jackfruit into rings and peel the outer hard crust.Smearing mustard oil prevents the latex or white gummy liquid oozing out of kathal to stick in fingers and knife.Cube into 1 inch pieces and soak in salt water for half hour.Cube potatoes also.Pressure cook them separately upto 1 whistle.Open lid after 5 minutes.Dry roast 1tbsp cumin,4 cloves,4 cardamoms,1stick cinnamon,4-5 bay leaves and 2 dry red chillies.Grind to a fine powder and reserve..
2. Chop onion and grind them coarsely with ginger and garlic paste.Heat mustard oil and fry boiled jackfruit and potatoes separately smearing little turmeric and salt.Set aside.Add some more oil and sprinkle bay leaves, half crushed whole garam masala and black pepper.When they crackle,add the onion ginger garlic paste,dry masalas,tomato puree,kasoori methi,salt and sugar to taste.Fry till oil leaves sides..
3. Add fried jackfruit and potatoes and toss till masala coats the vegetable.Add a cup of water or reserved stock and boil till gravy thickens.Sprinkle 1 tsp homemade powdered garam masala,1 tsp meat masala,chopped coriander and toss.Garnish with slit green chilli,chopped coriander and onion rings.Serve hot with rice,phulkas,puri or paratha alongwith dal tadka,salad and raita for a full course punjabi restaurant style lunch or dinner..

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