Dum Chatpata Kathal Curry

Par-cook the kathal: bring enough water to cover the jackfruit to a boil with about ½ tsp salt. Add the kathal and cook for 8–10 minutes, just until a knife enters with slight resistance. Do not cook until soft. Drain thoroughly and let the surface moisture evaporate for a few minutes.

Heat 2 tbsp oil in a heavy kadai or handi. Add the drained kathal and shallow-fry over medium-high heat for 6–8 minutes, turning occasionally, until a few edges are lightly golden. Remove and keep aside.

Add the remaining 1 tbsp oil to the same pan. Add 1 tsp of Ember Crest Whole Cumin Seeds and let them crackle for a few seconds.

Add the sliced onions and cook over medium heat for 8–10 minutes until well browned. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.

Add the tomatoes, 1 tsp of Ember Crest Turmeric Powder, 1 tsp of Ember Crest Kashmiri Lal Mirch and about ½ tsp salt. Bhuno for 6–8 minutes until the tomatoes are cooked down and the masala looks glossy.

Lower the heat. Mix 18 g–20 g of Ember Crest Dum Chatpata Meat Masala with 3 tbsp water to make a loose paste, add it to the pan, and bhuno for 1–2 minutes. Add another splash of water if needed so the masala does not scorch.

Return the browned kathal to the pan. Toss and bhuno for 4–5 minutes so every piece is thoroughly coated with the masala.

Add 300 ml hot water, mix, cover and simmer on low-medium heat for 12–15 minutes. Add a little more hot water if a looser curry is preferred.

Taste and adjust salt. Cover tightly and cook on the lowest heat for another 8–10 minutes for the dum finish. Switch off the heat and rest the covered curry for 5 minutes.

Finish with chopped fresh coriander. Serve hot with roti, paratha, naan or steamed rice.