75 Min
GF
Jackfruit Roghan Josh
Roghan Josh is one of the more celebrated dishes of the artful cuisine from the northern province of Kashmiri on the border of Pakistan – often served during a ‘wazwan’ (an elaborate wedding ceremony) when lots of rich stews and roasts are served simultaneously. The use of dried coxcomb flowers adds a lovely pink color. The stew is aromatic, slightly hot and spicy – if wanting milder flavors, cut back on chili powder and warm spices at the end. Jackfruit is one the few vegetables that will actually fool you into believing you are eating meat.
Roghan Josh is one of the more celebrated dishes of the artful cuisine from the northern province of Kashmiri on the border of Pakistan – often served during a ‘wazwan’ (an elaborate wedding ceremony) when lots of rich stews and roasts are served simultaneously. The use of dried coxcomb flowers adds a lovely pink color. The stew is aromatic, slightly hot and spicy – if wanting milder flavors, cut back on chili powder and warm spices at the end. Jackfruit is one the few vegetables that will actually fool you into believing you are eating meat.
Cook Time
75 Minutes + Marination Time
Serves
3
Directions
Step 1
Peel the jackfruit and cut into 1 1/2-inch pieces. Marinate in yogurt, saffron, and salt. Refrigerate for 2 to 3 hours or overnight.
Step 2
Preheat oven to 350°F. Spread jackfruit on a greased baking sheet evenly so there is space in between each piece. Cook for 25 to 30 minutes then turn the oven off. Leave the jackfruit in the oven until ready to add to the curry.
Step 3
Using a rolling pin, crush cardamom, fennel, and fenugreek seeds until they are no longer whole and in bits and pieces.
Step 4
Heat the ghee and add the whole spices. Within 2 to 3 seconds add the onions and cook for 15 to 20 minutes on medium heat, covered intermittently or until the onions are brown and lightly caramelized.
Step 5
Add the garlic, cumin, black pepper and deghi mirch and continue cooking it on medium to low heat for 1 to 2 minutes until the mixture releases fat.
Step 6
Add the ginger purée, yogurt, and coconut milk. Cooking on medium heat, bring the curry to a gentle simmer, then lower heat, cover pot, and simmer for another 10 to 15 minutes. If mixture appears dry, add 1/2 to 1 cup water.
Step 7
Gently add the roasted jackfruit pieces into the curry and simmer with sauce for another 10 minutes. The jackfruit should be tender. If not, cook a little longer.
Step 8
Gently stir in the coxcomb powder, cinnamon, mace, and cloves. Taste for salt – if needed, add more.
Step 9
Let the curry rest for 20 to 30 minutes before serving.
Notes & Variations
- Coxcomb flower powder is optional, it is mainly for the color but can be left out.
- To make a richer version, replace the coconut milk with heavy cream. The curry is even more delicious the next day.
Ingredients
1 1/2 pounds jackfruit chunks
Generous pinch of saffron
1 cup plain whole-milk yogurt
3 to 4 tablespoons vegetable oil
2 teaspoons sea salt
1/2 cup ghee
1 teaspoon whole cardamom seeds
1 teaspoon fennel seeds
½ teaspoon fenugreek seeds
3 cups minced white onions
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 tablespoon Deghi mirch
1/3 cup ginger purée
1 cup coconut milk
1 cup plain whole-milk yogurt
1 tablespoon coxcomb powder
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
Step 1
Peel the jackfruit and cut into 1 1/2-inch pieces. Marinate in yogurt, saffron, and salt. Refrigerate for 2 to 3 hours or overnight.
Step 2
Preheat oven to 350°F. Spread jackfruit on a greased baking sheet evenly so there is space in between each piece. Cook for 25 to 30 minutes then turn the oven off. Leave the jackfruit in the oven until ready to add to the curry.
Step 3
Using a rolling pin, crush cardamom, fennel, and fenugreek seeds until they are no longer whole and in bits and pieces.
Step 4
Heat the ghee and add the whole spices. Within 2 to 3 seconds add the onions and cook for 15 to 20 minutes on medium heat, covered intermittently or until the onions are brown and lightly caramelized.
Step 5
Add the garlic, cumin, black pepper and deghi mirch and continue cooking it on medium to low heat for 1 to 2 minutes until the mixture releases fat.
Step 6
Add the ginger purée, yogurt, and coconut milk. Cooking on medium heat, bring the curry to a gentle simmer, then lower heat, cover pot, and simmer for another 10 to 15 minutes. If mixture appears dry, add 1/2 to 1 cup water.
Step 7
Gently add the roasted jackfruit pieces into the curry and simmer with sauce for another 10 minutes. The jackfruit should be tender. If not, cook a little longer.
Step 8
Gently stir in the coxcomb powder, cinnamon, mace, and cloves. Taste for salt – if needed, add more.
Step 9
Let the curry rest for 20 to 30 minutes before serving.
1 1/2 pounds jackfruit chunks
Generous pinch of saffron
1 cup plain whole-milk yogurt
3 to 4 tablespoons vegetable oil
2 teaspoons sea salt
1/2 cup ghee
1 teaspoon whole cardamom seeds
1 teaspoon fennel seeds
½ teaspoon fenugreek seeds
3 cups minced white onions
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 tablespoon Deghi mirch
1/3 cup ginger purée
1 cup coconut milk
1 cup plain whole-milk yogurt
1 tablespoon coxcomb powder
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
Notes & Variations
- Coxcomb flower powder is optional, it is mainly for the color but can be left out.
- To make a richer version, replace the coconut milk with heavy cream. The curry is even more delicious the next day.
Tags:
75 Min
GF
Stock Your Pantry
Tags:
75 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
Saffron Box (with Saffron)
$50
Saffron Box
$40
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