Whenever the conversation turns to a vegetarian dish with a non-vegetarian flavor, the first thing that comes to mind is jackfruit. Jackfruit is also known as "Veg Mutton," especially in Punjab and North India. Its firm texture and rich flavor make it special. When jackfruit is cooked in a Punjabi style with garam masala, it can rival any non-veg dish. Here's a wonderful Punjabi-style jackfruit vegetable recipe that can add charm to festivals, guest meals, or special Sunday dinners.
Ingredients Required
- Jackfruit – 2 cups (cut into small pieces)
- Mustard oil – 4 tablespoons
- Cinnamon – 1 piece
- Cloves – 2
- Black peppercorns – 2
- Bay leaf – 1
- Dried red chili – 1
- Cumin seeds – 1 teaspoon
- Onion – 1 cup (finely sliced)
- Ginger – 1 tablespoon (chopped)
- Garlic – 1 tablespoon (chopped)
- Tomato pulp – 1/2 cup
- Salt – to taste
For the Masala Paste
- Yogurt – 1/4 cup
- Turmeric powder – 1/4 teaspoon
- Red chili powder – 2 teaspoons
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
For Garnish
- Fresh coriander – 2 tablespoons (finely chopped)
Method to Prepare Punjabi Jackfruit Vegetable
1. Roasting the Jackfruit: First, heat 2 tablespoons of mustard oil in a pressure cooker. Now add the jackfruit pieces and roast them on medium heat for 2-3 minutes until they are lightly golden. Then, remove them and set them aside on a plate.
2. Tempering the Spices: Now add the remaining 2 tablespoons of oil to the cooker. Add cinnamon, cloves, black peppercorns, bay leaf, dried red chili, and cumin seeds. Let the spices crackle for a few seconds on medium heat, allowing their aroma to release.
3. The Magic of Onions, Ginger, and Garlic: Now add finely chopped onions, ginger, and garlic. Fry it well until the onion becomes golden and crisp—about 5 minutes.
4. Adding Tomatoes and Spices: Now add the tomato pulp. Also, add the previously prepared paste of yogurt and dry spices. Mix the spices well and let them cook on medium heat for 3 minutes.
5. Cooking the Jackfruit: Now add the roasted jackfruit, salt, and about 1½ cups of water. Close the lid of the cooker and pressure cook for 2 whistles. Make sure that the steam is completely released before opening the lid.
6. Garnish and Serve: Now garnish the hot vegetable with chopped fresh coriander, and you can also add a little ghee on top to enhance the taste.
Serving Method
You can serve this Punjabi jackfruit vegetable hot with phulkas, parathas, or jeera rice. It is so rich and thick in taste that guests will even ask—'Is this mutton?'
Special Tips
- Mustard Oil is Essential: The secret of Punjabi flavor lies in the pungency and aroma of mustard oil. Heat it well until it smokes.
- Whisk the Yogurt Well: This will give a creamy thickness to the gravy.
- Do Not Wash Jackfruit with Salt Beforehand: This can make the jackfruit tough.
If you are looking for a vegetarian but b-tasting dish for a special occasion, this Punjabi-style spicy jackfruit vegetable is an excellent option. Its mutton-like texture, crackling spices, and thick gravy make it the star of every platter. Make it once—believe me, the taste will be such that even non-vegetarians will not be able to stop praising it.
