Watery Dum Chatpata Kathal Curry

Ingredients

• 750 g raw young jackfruit (kathal), peeled and cut into 3–4 cm pieces
• 4 tbsp mustard oil or neutral cooking oil
• 2 medium onions (about 250 g), finely chopped
• 3 medium tomatoes (about 350 g), pureed
• 1½ tbsp ginger-garlic paste
• 1¼–1½ tsp salt, or to taste
• 650–750 ml hot water, divided
• 2 tbsp fresh coriander leaves, chopped
• 20–22 g Dum Chatpata Meat Masala
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Lal Mirch
• 1 tsp Whole Cumin Seeds

Instructions

1. 1Par-cook the kathal: bring enough water to cover it to a boil with about ½ tsp salt. Add the kathal and cook for 8–10 minutes, only until partly tender. Drain thoroughly and let the surface moisture evaporate.
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 2 tbsp oil to the same pan. Add Ember Crest Whole Cumin Seeds and let them crackle for a few seconds.
4. 3Add the chopped onions and cook over medium heat for 8–10 minutes until golden brown. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
5. 4Add the tomato puree, Ember Crest Turmeric Powder, Ember Crest Kashmiri Lal Mirch and about ½ tsp salt. Bhuno for 7–9 minutes until the tomatoes are well cooked and the masala becomes glossy.
6. 5Lower the heat. Mix Ember Crest Dum Chatpata Meat Masala with 4 tbsp water to make a loose paste. Add it to the pan and bhuno for 1–2 minutes, adding another splash of water if required to prevent scorching.
7. 6Return the browned kathal and bhuno it with the masala for 4–5 minutes so every piece is thoroughly coated.
8. 7Add 650 ml hot water and the remaining salt. Bring to a boil, cover and simmer over low-medium heat for 15–18 minutes, or until the kathal is tender but still holds its shape.
9. 8Check the gravy. Add up to another 100 ml hot water if needed for a generous, pourable consistency. Cover tightly and cook on the lowest heat for 8–10 minutes for the dum finish.
10. 9Switch off the heat and rest the covered curry for 5 minutes. Stir gently, adjust salt and gravy consistency, and finish with chopped fresh coriander. Serve hot with steamed rice, jeera rice, roti or paratha.