Spicy Jackfruit Curry with Asafoetida (Masala Heeng Kathal)
55 minutes
1008 reads
About Spicy Jackfruit Curry with Asafoetida (Masala Heeng Kathal)
Dive into the rich, aromatic heart of Indian cuisine with this Masala Heeng Kathal recipe. This flavorful jackfruit curry boasts a unique depth thanks to the addition of asafoetida (hing), creating a subtly earthy and intensely satisfying vegetarian dish.Tender jackfruit is slow-cooked with warming spices, fragrant onions, and a vibrant blend of aromatics. The recipe expertly balances the distinctive taste of asafoetida with turmeric, chilies, and coriander, resulting in a curry that's both complex and comforting.Perfect for a hearty lunch or dinner, Masala Heeng Kathal pairs beautifully with steamed rice, naan bread, or roti. Prepare to be amazed by the delightful fusion of textures and tastes in this unforgettable vegetarian culinary experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep25 minutes
Cook30 minutes
Total55 minutes
Ingredients
Jackfruit Preparation
- 500 gm Jackfruit fresh or canned, young green jackfruit recommended; ensure it's properly cleaned and cut into bite-sized pieces
- 1 tbsp Lemon Juice
Spice Blend
- 1 tsp Cumin jeera, seeds
- 1 tbsp Coriander seeds
- 1 inch Cinnamon stick
- 1 bay leaf Bay Leaf tej patta
- 5 Peppercorns black
Aromatics and Vegetables
- 2 Onion large, sliced
- 1 tbsp Ginger-Garlic Paste
- 2 Tomato chopped
- 2 tsp Chili finely chopped, green
Spices and Seasoning
- 1 tsp Turmeric haldi, powder
- 1 tbsp Coriander dhania, powder
- 2 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Salt or to taste
- 1 tbsp Asafoetida hing
- 1 tsp Fenugreek methi dana, seeds
Other
- 2 tbsp Cooking Oil vegetable or coconut oil recommended
- 1/4 cup Water
- Coriander for garnish
- 4 Cloves
- 1 Cardamom black
Instructions
Prepare the Spice Blend
- Dry roast cumin seeds, coriander seeds, cinnamon stick, bay leaf, and black peppercorns in a pan until fragrant. Grind into a powder using a spice grinder or blender.
Marinate the Jackfruit
- In a bowl, combine the jackfruit pieces with lemon juice, the prepared spice powder, 1/2 tbsp oil, 1 tsp ginger-garlic paste, and green chilies. Mix well and let it marinate for at least 30 minutes.
Cook the Curry
- Heat the remaining oil in a heavy-bottomed pan or pressure cooker. Add fenugreek seeds and asafoetida; sauté for a few seconds until fragrant.
- Add sliced onions and cook until golden brown. Stir in turmeric powder, coriander powder, and red chili powder; sauté for another minute.
- Add the marinated jackfruit and sauté until slightly browned. Pour in 1/4 cup water, reduce heat to low, cover, and simmer for 15-20 minutes, or until the jackfruit is tender. If using a pressure cooker, cook for 2-3 whistles.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot with steamed rice, naan, roti, or your favorite Indian bread.
Recipe Notes
Expert Tips for the Best Masala Heeng Kathal
- For a richer flavor, use homemade ginger-garlic paste.
- Adjust the amount of red chili powder based on your preferred spice level.
- If using canned jackfruit, ensure it's well-drained before using it in the curry.
- Allow the curry to simmer on low heat for a longer time to deepen the flavors and ensure the jackfruit is very tender.
Related Posts You May Like
Recipe Nutrition
Calories: 77kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 285mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Thank you.
This looks so inviting! Thank you.
Looks so good! Can’t wait to try it.
I’m excited to make this at home!