Jackfruit Shahi Malai Kofta Curry | How to make Jackfruit Shahi Malai Kofta Curry

By Lata Lala  |  24th Feb 2018  |  
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  • Jackfruit Shahi Malai Kofta Curry, How to make Jackfruit Shahi Malai Kofta Curry
Jackfruit Shahi Malai Kofta Curryby Lata Lala
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About Jackfruit Shahi Malai Kofta Curry Recipe

A very good option for meat, for vegetarians this is something very diffeent and a must try. Different from run of the mill Malai koftas. This kofta curry recipe is spicy, tangy and has a distinct jackfruit character. Recipe courtsey Geeta Biswas ji

Jackfruit Shahi Malai Kofta Curry

Ingredients to make Jackfruit Shahi Malai Kofta Curry

  • For making Koftas : Jackfruit boiled & shredded 250 grams
  • green chillies chopped 2 tsp
  • ginger garlic paste 1 tbsp
  • Ground nut crushed 1/2 cup
  • Roasted bengal gram 3 tbsp
  • lemon juice 1 tsp
  • Chaat masala 1 tbsp
  • Nutella/jaggery 2 tsp
  • salt to taste
  • Fresh coriander leaves chopped 3 tsp
  • For making Gravy :
  • oil 2 tbsp
  • bay leaves 2
  • turmeric powder 1 tsp
  • coriander powder 2 tsp
  • cumin powder 1 tsp
  • Black pepper Crushed 1 tsp
  • Garam masala 1 tsp
  • ginger Paste 1 Tsp
  • water half glass
  • For making yellow Paste :
  • coconut milk 1/2 cup
  • Soaked saffron strands few
  • Dalia/broken wheat paste/ 2 tsp
  • cashew nuts paste 2 tsp
  • To serve with :
  • Chapati
  • Salad

How to make Jackfruit Shahi Malai Kofta Curry

  1. Clean and shred jackfruit and deseeded it
  2. Heat enough water in a deep non-stick pan.
  3. Add the jackfruit and salt, mix well and cook on a medium flame for 15 minutes or till they turn soft, while stirring it occasionally.
  4. Drain the water using a strainer
  5. Transfer the jackfruit in a deep bowl and mash it using a potato masher.
  6. Now take a mixing bowl add shredded jackfruit, crushed ground nuts, chopped green chilli, chopped coriander leaves, salt, nutella crunch roasted bengal gram and lemon juice.
  7. Divide the dough into equal portions and shape each portion into a ball.
  8. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides.
  9. Drain on an absorbent paper and keep aside.
  10. For making yellow paste : Make a paste with soaked saffron, coconut milk, couscous paste, nd cashew nuts paste.
  11. For making gravy : Take a frying pan add 1 tbsp oil,
  12. add bay leaves, turmeric powder, cumin powder, coriander powder, ginger paste and sprinkle with little water and stir continuously.
  13. Add black pepper and garam Masala.
  14. Now add yellow paste. But don't over cook or boil,
  15. Next add koftas and turn on both sides.
  16. Drizzle lemon juice over sabzi and serve hot.
  17. Serve with roti, paratha, or poori and salad

My Tip:

You need not boil the curry after adding koftas if you are not serving immediately.

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