Yes, we did assume that jackfruits were more relished by people in the southern states of India, but let's try and take this delicious fruit up north and cook up a Mughlai dish replete with khoya and yogurt.

Ingredients
500gm jackfruit
Salt, as required
½ teaspoon turmeric powder
1 tablespoon garlic paste
1 tablespoon ginger paste
¾ cup yogurt
3 tablespoons oil
1 large onion grated
¾ cup tomato puree
1 tsp coriander powder
2 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilli powder
¼ cup cashew nut-almond paste
2 tbsp milk khoya (optional) grated

Preparation
Apply oil to a knife and peel the jackfruit clean. Cut it into one-inch cubes
Marinate the cubes in a mixture of salt, half the turmeric powder, half the ginger paste, half the garlic paste and one-fourth cup of yogurt for fifteen minutes
Heat sufficient oil in a pan and deep fry the jackfruit cubes until lightly coloured. Drain and place on an absorbent paper
Heat 3 tbsp oil in a pan
Add grated onion and sauté until they turn light golden in colour
Add remaining garlic and ginger pastes and sauté
Add tomato puree, remaining turmeric powder, coriander powder, cumin powder, garam masala powder, red chilli powder
Add remaining yogurt, salt and sauté for another minute
Add khoya and mix
Add a little water and bring the mixture to a boil
Add jackfruit cubes and mix
Let simmer for few minutes and then serve hot


(The author is a food blogger who blogs @www.hottavasandovens.blogspot.in)

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