Jackfruit Korma – Enchorer Korma (Instant pot with stove top instructions)
Jackfruit Korma comes to my kitchen as a major effort to salvage a very late lunch. Jackfruit or Enchor as it is known in Bengali is a prized vegetable and a seasonal delicacy. Dealing with the jackfruit is a ridiculously complex process. This is because for Bengali cooking, we use the unripe jackfruit. This also means it also means working with its sticky sap. As with all things complex, the jack fruit holds a legendary place in the Indian culinary repertoire. I have heard many nostalgic stories from my dad about his mother’s korma. I am not saying this is her recipe. This Jackfruit Korma is a made in Westchester variation.
My Jackfruit Korma Story
A few weeks ago, I saw canned jackfruit in Trader Joe’s. I liked fact that they had specified Green jackfruit, so I picked up a can and brought it along. I promptly deposited in my pantry and decided to cook it for a festive occasion. Festivities aside, it came to my rescue this afternoon as is now a quick fix addition to lunch.
This recipe might be the quick fix version of something iconic, but for a less than 20 minutes especially in the instant pot it is very good. The fact that it is a vegan dish also never hurts. The flavors are delicate and mellow and perfect served immediately over hot and fresh rice. The pieces for this dish are a little larger than what you might see but the texture after two minutes of pressure cooking was quite perfect.
An interesting nuance of this recipe was that I used asafetida, which gave this delicate coconut based gravy its characteristic nutty taste. The gravy for this dish is light, sweet and has a hint of tartness. The last bit is my addition of lime instead of yogurt. A Bengali grandmother’s recipe this might not be, but it ain’t bad for a busy rainy Saturday.
Other korma stories include Light and Easy Chicken Korma and Saffron Chicken Korma.
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A quick fix on a traditional dish. Done in 20 minutes, this jackfruit korma will not disappoint.
Ingredients
- 1 medium sized onion, peeled
- 1 inch piece fresh ginger
- 2 tablespoons of oil
- ¼ teaspoon powdered asafetida
- 1 tablespoon chopped cashews or almonds plus ½ teaspoon to garnish
- 1 teaspoon raisins
- 1 powdered cumin
- 1 teaspoon powdered coriander
- 2 tomatoes finely chopped
- 1 and ½ cups drained canned jackfruit
- 1 and ½ teaspoons salt
- ½ teaspoon turmeric
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ cup coconut milk
- ½ cup water
- 2 minced green chilies
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon chopped coriander
Instructions
- Place the onion and the ginger in the food processor and process until well blended.
- urn on the instant pot to saute mode and add in the oil.
- Add in the asafetida followed by the onion and ginger mixture and stir until well mixed and cook for 3 minutes.
- Add in the cashews, raisins, cumin, coriander and the tomatoes and mix well.
- Add in the jackfruit, salt, sugar, turmeric, and garam masala powder mix well.
- Turn off the saute mode.
- Add in the coconut milk and briskly deglaze the bottom of the pot with the coconut milk.
- Add in water and the minced green chilies.
- Set on pressure cook mode for 3 minutes. Do a quick release and stir well.
- Stir in the lime or lemon juice.
- Garnish with the chopped coriander and the few nuts if using.
- Stove top Instructions
- Follow the instructions as described above. You will need to cook the tomatoes a little longer until they soften. After that you need to cover the pot and simmer for 20 minutes on low heat.
Pamela
It would be great if you could have included more photos of the process, the raw ingredients, etc. I’ve never seen jack fruit, raw, fresh or canned…. how you made it….
I wish I was somewhere where I could try it. Looks yummy!!
rinkub@aol.com
Hi Pamela, I will certainly update with a few more pictures when I have a chance.