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Kathal Korma Recipe

Kathal Korma
How to make Kathal Korma

A Kathal Korma recipe that is easy and simple yet loaded on those Mughal flavours. The interesting texture of the jackfruit chunks make it as tempting as any other non-vegetarian korma and will have you drooling in minutes.

  • Total Cook Time 46 mins
  • Prep Time 16 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Kathal Korma

  • 500 gms Jackfruit chunks
  • 10 Almonds
  • 10 Cashew Nuts
  • 2 large Chopped and fried crisp onions
  • 4 tbsp Curd
  • 4 tbsp Ghee
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 4-5 Green Cardamom
  • 1 Black Cardamom
  • 3-4 Drops Kewra/rose water

How to Make Kathal Korma

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Wash and soak almonds and cashews in hot water for 10 minutes. Peel off the skin of almonds, mix cashew and curd and make a fine paste. Keep it aside.
In a pan add ghee and whole spices, once they start to splutter, add jackfruit chunks and fry for a couple of minutes.
Now add ginger garlic paste and cook until the raw smell is gone.
Once the ginger-garlic paste and jackfruit chunks have mixed well, add coriander, cumin, red chili and turmeric powder and mix.
After around 2 mins add the curd and almonds paste and cook until the masala starts leaving oil.
Next add the crushed fried onions and mix well for some time. Once the masala looks cooked, add around 2 cups water and pressure cook it for 3-5 whistle depending on the texture of the jackfruit you are using.
Check once if the jackfruit chunks are soft, if not simmer for a while. End with adding either kewra or rose water and let it sit with the lid on for 2 minutes.
Garnish with coriander leaves and serve hot.
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