Kathal Bhuna Masala

Recipe PREP 15 min COOK 40 min

Kathal Bhuna Masala

PREP 15 min COOK 40 min

Description

This kathal (jackfruit) gravy celebrates summer. Unripe jackfruit, often used as a meat substitute, is cooked in a flavorful bhuna masala of garlic, ginger, onions, tomatoes, and spices. A clay pot enhances the flavors, but a skillet works too. Bhuna masala offers anti-inflammatory benefits, while jackfruit is rich in potassium, magnesium, copper, and antioxidants, and may help lower blood sugar.


Note: In the interest of time, the recipe calls for pressure cooking the jackfruit cubes. If you don’t use one, boil the jackfruit in a stockpot until tender.

Ingredients

4 to 6 SERVES

For the Bhuna Masala

  • 1 (14 g) Tbsp ghee
  • 2-3 dried bay leaves
  • 3 badi elaichi (black cardamom pods)
  • 2-inch-long cinnamon stick or cassia
  • 2 Tbsp (40 g) ginger-garlic paste
  • 4 (240 g) medium red onion, cut into thin slices
  • 1 tsp salt, plus more to adjust the seasoning
  • 4-5 (300 g) medium ripe tomatoes, roughly chopped
  • 2-3 green chiles, slit
  • 2 tsp Kashmiri red chile powder
  • 2 tsp ground cumin
  • 2 tsp crushed coriander seeds
  • 1 tsp garam masala powder
  • ¼ cup of warm water

For the Jackfruit

  • 2 cups (500 g) raw jackfruit, cut into 2-inch cubes
  • 1 (14 g) Tbsp ghee
  • 2 cups of water
  • 1 tsp salt

For the Garnish

  • 3 Tbsp (10 g) roughly chopped fresh cilantro

Directions

  1. Step 1
    To make the gravy: In a large clay pot or a skillet, heat the ghee and sizzle the whole spices — bay leaves, black cardamom, and cinnamon — for a minute. Add the ginger-garlic paste and sauté for a minute, until the raw and pungent notes transform into a rich, alliaceous aroma.
  2. Step 2
    Add the onions and 1/2 tsp salt (this helps draw out moisture and speed up the cooking). Sweat the onions on medium-low heat for about 5 minutes, until translucent. Add the tomatoes, and green chiles and mix well. Cover partially and cook for 7 to 8 minutes, or until the tomatoes soften.
  3. Step 3
    To finish the gravy, add the red chile powder, ground cumin, coriander seeds, garam masala and 1/2 tsp salt. Add warm water to help emulsify the spices. Give the contents a good stir, running the ladle across the bottom of the pan to dislodge any sticky bits, and simmer uncovered for 5 minutes. Stir occasionally. The bhuna masala is ready.
  4. Step 4
    To prep the jackfruit: While the gravy simmers, heat the ghee on a grill pan or griddle. Sear the jackfruit cubes on medium-high heat for about 3 minutes until golden brown on both sides.
  5. Step 5
    To finish cooking the jackfruit cubes, add them to a pressure cooker with water and salt. Pressure-cook on high heat until the first whistle, then lower the heat and cook for another 5 minutes before turning off the heat. Wait for 5 minutes for the pressure to subside before you open the pressure cooker. Strain the jackfruit, and reserve 1 cup of the liquid.
  6. Step 6
    Add the jackfruit to the bhuna masala, along with a splash of the reserved liquid. Cook on medium-low heat for about 5 to 7 minutes to assimilate the flavors. Add more of the reserved water to thin the gravy to your desired consistency. Adjust the seasoning, cook for another 2 minutes, and turn off the heat. Garnish with fresh cilantro and serve warm.

Substitutions: Traditionally, bhuna masala is made with chicken or lamb meat. Vegetarian substitutes can include sautéed cauliflower, chayote, or broccoli. 

Try It With: Serve with bread or rice and a condiment like pickled onions. Jackfruit tacos make a great party food: cook the gravy to a semi-dry version and use it as a filling.

Photo by Thomas George

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