Dum Chatpata Kathal Curry

Ingredients

• 750 g raw young jackfruit (kathal), peeled and cut into 3–4 cm pieces
• 3 tbsp mustard oil or neutral cooking oil
• 2 medium onions (about 250 g), thinly sliced
• 2 medium tomatoes (about 250 g), finely chopped or pureed
• 1 tbsp ginger-garlic paste
• 1–1¼ tsp salt, or to taste
• 300–350 ml hot water
• 2 tbsp fresh coriander leaves, chopped
• 18–20 g Dum Chatpata Meat Masala
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Lal Mirch
• 1 tsp Whole Cumin Seeds

Instructions

1. 1Par-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.
2. 1Heat 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.
3. 2Add the remaining 1 tbsp oil to the same pan. Add Ember Crest Whole Cumin Seeds and let them crackle for a few seconds.
4. 3Add 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.
5. 4Add the tomatoes, Ember Crest Turmeric Powder, 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.
6. 5Lower the heat. Mix 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.
7. 6Return the browned kathal to the pan. Toss and bhuno for 4–5 minutes so every piece is thoroughly coated with the masala.
8. 7Add 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.
9. 8Taste 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.
10. 9Finish with chopped fresh coriander. Serve hot with roti, paratha, naan or steamed rice.