Jackfruit and Potato Curry

Prepare Jackfruit: If using canned jackfruit, drain, rinse, and cut it into bite-sized pieces. If using fresh jackfruit, make sure it’s young and not ripe. Remove the seeds and cut the flesh into pieces. Boil the jackfruit pieces until tender, then drain and set aside.

Sauté Spices: In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter.

Add chopped onion and sauté until it becomes translucent.

Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.

Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.

Cook Potatoes: Add the diced potatoes to the pan. Mix well with the onion and spice mixture.

Add Jackfruit: Add the boiled jackfruit pieces to the pan. Mix gently to combine with the spices and potatoes.

Coconut Milk and Water: Pour in coconut milk and add enough water to create the desired curry consistency. Stir to combine all the ingredients.

Simmer: Cover the pan and let the curry simmer on medium-low heat for about 15-20 minutes, or until the potatoes are tender and cooked through.

Garam Masala and Serve: Stir in garam masala. Taste and adjust the seasoning if needed.

Serve: Garnish the jackfruit and potato curry with chopped cilantro leaves. Serve with rice, naan, roti, or any bread of your preference. Provide lemon wedges for an extra burst of flavor.