Jackfruit Curry Recipe is a delicious vegetarian meat option to satisfy your taste buds. It is easy, can be made in Instant Pot and Stove Top, and pairs perfectly with rice or naan. It is made by adding jackfruit pieces to a creamy curry made with onion, tomatoes, spices, and cream.
Like any other Indian curry, Jackfruit is also made in Onion- Tomato Masala with lots of spices. This recipe is different from others because jackfruit pieces are first fried and then added to the Masala.
You can use Jackfruit in your meal, like sabzi, Curry, pulJackfruit bbq, jackfruit patties, etc. But I like Jackfruit curry the best, simply because of its creamy flavor. Adding the Curry over a bowl of rice makes it a complete meal.
Making the Jackfruit Curry is so easy using the canned jackfruit pieces. Though you can also make it from fresh Jackfruit by cutting & slicing, it is a challenging task. I'm all about making food the easiest & the healthiest way. So canned Jackfruit is always my go-to option.
The post contains Helpful Tips & Tricks to make Jackfruit Curry. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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⭐WHAT IS JACKFRUIT?
Jackfruit is considered a fruit and a vegetable found in Tropical regions like Southern Asia, the Caribbean, etc. When fully mature, Jackfruit is fruit and sweet in flavor, just like a pineapple. For the curries or any other savory dishes, green or Jackfruitkfruit is used, and it has meat-like consistency.
Usually, jackfruits are big and measure around 50cm (20in). It has a spiky outer layer, and cutting the raw Jackfruit is challenging. You get a half-cut jackfruit. Then you have to first cut the stem out and carefully remove the outer layer. Next, you need to remove the pieces attached to the middle stem portion. So to save time, it is best to use canneJackfruitit.
You can get raJackfruitit from Indian stores in the produce idle, but they are usually very small in size & has lots of seeds, and it is often not so appetizing. So that's why I urge you to get the canneJackfruitit to save time & trouble.
Tip: Always get the canned jackfruit that is dipped in brine or water and not the one that is dipped in sugar syrup. Get canned jackfruit that labelled it as green or young and use it in savory dishes.
🥘INGREDIENTS & SUBSTITUTIONS
- JACKFRUIT: You can use fresh or canned younJackfruitit for the recipe. The canned jackfruit pieces are readily available in store. I like Trader Joe's Young Jackfruit the best.
- SPICES: I like to use cumin seeds, mustard seeds, Garam Masala, red chili powder, amchur powder, and Kashmiri Red Chili Powder.
- GREENS: This is optional, but I like adding spinach or kale leaves to my Jackfruit Curry.
- CREAM: You can use cream or coconut milk or yogurt, or even cashew paste to bring the creamy flavor to the Curry.
- OTHER INGREDIENTS: Other ingredients you may need are onions, tomatoes, ginger, and garlic. These are added to make basic IndiaMasalala (the base of Indian curries). You make Masala fresh or use the frozen one.
- GARNISH: Garnish the Curry with some chopped cilantro and lemon juice.
See the recipe card for quantities.
🔪HOW TO MAKE JACKFRUIT CURRY
For the full recipe, check the recipe card below but you refer here for step-by-step photo instructions. I have made the curry in Insatnt Pot but stove-top instructions are also mentioned in the recipe card.
STEP 1 - RINSE THE JACKFRUIT: First & foremost is to rinse the jackfruit pieces. Strain the liquid from the can and rinse the jackfruit pieces until it feels smooth & not slimy. Shred Jackfruitruit using fingers like pulled pork or with a fork.
STEP 2 - FRY JACKFRUIT: You can fry or air-fry jackfruit pieces until the color changes or are golden. This will add flavor to the overall dish.
STEP 3 - SAUTE ONION: Add oil to the Instant Pot and fry cumin seeds and mustard seeds. When they splutter, add onions. Fry onion for 2-3 minutes or until they start to change color.
STEP 4 – BLEND TOMATOES: Add tomatoes (fresh/canned), ginger, garlic, and green chili in a blender/grinder. Blend it until smooth & pureed.
STEP 5 - ADD TOMATOES: Add blended tomatoes and cook for 3-5 minutes or until oil starts to separate.
STEP 6 - ADD SPICES: Add spices (garam masala powder, red chili powder, Kashmiri Red Chili Powder, and Amchur powder) and cook for 1-2 minutes.
STEP 7 - ADD WATER: Add water and de-glaze the pot. Sometimes when you cook toMasala, the Masala gets stuck to the bottom of the pot. So better to de-glaze the pot before adding the ingredients.
STEP 8 - ADD JACKFRUIT: Add jackfruit pieces (fried or rinsed), salt, and more water (if needed) and close the lid.
STEP 9 - PRESSURE COOK: Pressure cook for 2-3 minutes. Once timer beets NPR for 5 minutes, and then do Quick Release.
STEP 10 - ADD CREAM: Open the lid and add cream or coconut milk, yogurt, or cashew paste. Also, add spinach/kale, with Kasuri methi and cilantro, and mix.
STEP 5 - ADJUST & SERVE: Adjust the flavoring and serve with Indian Flatbread.
💭TOP TIPS
- Always use young or green canned Jackfruit soaked in water or brine and not that is dipped in sugar syrup.
- Add green chili as per your taste and preference. I haven't added any green chilis as I have a 6-year old who hates spicy food.
- You can add full-fat coconut milk or light coconut milk. Or you can also use cream, cashew paste, or yogurt to bring the creamy flavor.
- When using Instant Pot, de-glaze the pot when tomatoes are done. Doing this prevents you from getting the BURN notice.
- Use diced tomatoes or cherry tomatoes to bring the bright red color to the Curry.
- Adding greens like spinach or kale is optional.
- Add water as needed. I like semi-dried, so I add less water.
- Don't add cream or coconut milk when pressure cooking. Instead, add the cream once it is pressure cooked.
- You can use shredded Jackfruit or just add jackfruit pieces to the Curry.
- You can fry jackfruit pieces before adding them to the Curry for a rich flavor. You can also air fr them.
📖VARIATIONS
- PROTEIN: You can add some protein to a plant-based diet. You can have chickpeas, some grilled or toasted tofu, or even paneer.
- SPICY: You can make it spicy by adding green chili, red chili powder, and Kashmiri Red Chili Powder. You can increase or decrease the spice level as per your taste & preference.
- RICH: You can make the Curry rich by adding fried nuts like cashews, almonds, makhanas, with raisins.
👪SERVING SUGGESTIONS
You can serve this Jackfruit Curry with a bowl of steamed rice (white/ brown) or quinoa. You can also serve with Indian Flatbread like Chapatti, Naan, Poori, or Kulcha, some coriander, sliced onion, green chutney, and lemon juice.
🧾FREQUENTLY ASKED QUESTIONS
You can get fresh or canned Jackfruit in the stores. Though fresh Jackfruit is not widely available, you can still get it in Indian Stores like Patel Brother, etc.
For canned Jackfruit, I prefer getting it from Trader Joe's. But it is also available on Amazon, Sprouts, Whole Foods, etc.
You can store Jackfruit Curry in an air-tight container in the fridge for 3-5 days once it cools down. Or you can also keep it in the freezer for 3-6 months in a freezer-safe container or bags like ZipTops.
You can defrost the freezer stored Curry in the fridge overnight. And heat it on the stove-top at medium heat by stirring continuously. You can also heat it in the microwave for 2-3 minutes at high heat.
Jackfruit Curry is a mildly sweet & creamy Curry that can be made spicy too. Like any other Indian Paneer Curry, it tastes great with naan or rice.
Yes, you can add a protein like chickpeas, grilled tofu, or paneer to the Curry.
🥗OTHER INDIAN CURRIES
- PUNJABI DUM ALOO
- PALAK CORNS
- NAVRATNA KORMA
- KADAI PANEER
- ACHARI PANEER
- PUNJABI KADHI
- BHARWAN BAINGAN
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JACKFRUIT CURRY RECIPE (Instant Pot & Stove-Top)
Equipment
Ingredients
- 1 14 oz Can Jackfruit
- 2 tbsp. Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Mustard Seeds
- 1 Onion chopped
- 1 cup Tomato chopped
- ½ cup Canned Tomatoes
- 1 tablespoon Ginger- Garlic Paste
- 1 tablespoon Garam Masala Powder
- ½ teaspoon Mango Powder/ Amchur Powder
- Red Chili Powder as per taste
- ½ teaspoon Kashmiri red Chili Powder or as needed
- 1 teaspoon Honey or Maple Syru[
- 1 cup Water or as needed
- Salt
- 2 tablespoon Yogurt/Cream or ½ cup Coconut Milk
- 1-2 cup Spinach chopped
- 1 teaspoon Kasuri Methi
- Cilantro/ Mint (to Garnish)
Instructions
- Open the can and strain the liquid form the jackfruit.
- Dry Jackfruit pieces using a paper towel. You can either use the jackfruit pieces or you can shred them like pulled pork using a fork or your fingers. (Note: You can air fry or shallow-fry the jackfruit pieces. Air- Fry at 400 degrees for 10- 12 minutes. You can deep-fry too if you prefer).
- In a blender add tomatoes, ginger, garlic, and green chili (optional). Blend it until the tomatoes are pureed.
INSTANT POT COOKING:
- Press Saute and add oil to the Instant Pot. Now add cumin seeds & mustard seeds to it. When they change splutter then add chopped onions to it.
- When onions start to turn golden in color, add pureed tomatoes to them. Fry for 3-5 minutes or until oil starts to separate.
- Add spices (Garam Masala Powder, Mango Powder, Kashmiri Red Chili Powder, and Red Chili Powder). Cook for another 1-2 minutes.
- Add water and de-glaze the pot.
- Now add fried Jackfruit pieces, salt, and more water (if needed). Mix and close the lid.
- With vent at the sealing position, pressure cook for 2-3 minutes. Once the timer beeps, do NPR (No Pressure Release) for 5 minutes, then Quick Release, that is, set the vent at th eventing position.
- Once the valve goes down and is safe to open, then open the lid and mix everything.
- Add honey and yogurt/cream/coconut milk to it. Add Kasuri Methi and spinach leaves and simmer for 1-2 minutes or until you get desired consistency.
- Garnish with cilantro & lemon juice and serve with rice or naan.
STOVE-TOP COOKING:
- Add oil to the skillet. When the oil is hot, add cumin seeds & mustard seeds. When they splutter, add chopped onions and fry for 2-3 minutes until they change color.
- When onions start to turn golden in color, add pureed tomatoes to them. Fry for 3-5 minutes or until oil starts to separate.
- Add spices (Garam Masala Powder, Mango Powder, Kashmiri Red Chili Powder, and Red Chili Powder). Cook for another 1-2 minutes.
- Now add fried Jackfruit pieces, salt, and water. Mix and cover the pot.
- Cook for 10-15 minutes at low heat until you get desired consistency (add more water, if needed). Add honey and yogurt/cream/coconut milk to it. Add Kasuri Methi and spinach leaves and simmer for 1-2 minutes.
- Garnish with cilantro & lemon juice and serve with rice or naan.
Video
Notes
- Always use young or green canned Jackfruit soaked in water or brine and not that is dipped in sugar syrup.
- Add green chili as per your taste and preference. I haven't added any green chilis as I have a 6-year old who hates spicy food.
- You can add full-fat coconut milk or light coconut milk. Or you can also use cream, cashew paste, or yogurt to bring the creamy flavor.
- When using Instant Pot, de-glaze the pot when tomatoes are done. Doing this prevents you from getting the BURN notice.
- Use diced tomatoes or cherry tomatoes to bring the bright red color to the Curry.
- Adding greens like spinach or kale is optional.
- You can fry jackfruit pieces before adding them to the Curry for a rich flavor. You can also air fr them.
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