Jackfruit Curry

for pressure cooking jackfruit

• 250 grams jackfruit unripe - (kathal)
• 1 to 2 pinches turmeric powder
• ¼ teaspoon salt
• water as required - for pressure cooking jackfruit

for onion paste

• 80 grams onion or 1 large onion or ¾ cup chopped onions
• 1 to 2 tablespoons water - optional and if required while grinding onions

for tomato masala paste

• 1 tomatoes - large or 160 grams tomatoes or ¾ cup chopped tomatoes
• 1 inch ginger or 2 teaspoons roughly chopped ginger
• 8 to 10 garlic - small-sized or 2 teaspoons roughly chopped garlic
• 1 tablespoon mint leaves
• 2 tablespoons chopped coriander leaves (cilantro leaves)

for jackfruit curry

• 2 tablespoons oil or ghee
• ½ teaspoon shahi jeera (caraway seeds)
• 1.5 inches cinnamon
• 4 green cardamoms
• 4 cloves
• 1 black cardamom
• 1 small to medium tej patta (indian bay leaf)
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon coriander powder (ground coriander)
• 3 tablespoons curd - full fat and whisked
• 1.25 cups water or add as required
• ½ teaspoon garam masala
• 2 tablespoons chopped coriander leaves (cilantro leaves)
• salt as required