Jackfruit Seed Korma Recipe

Step 1: To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside

Step 2: This is the korma masala

Step 3: Heat a sauce pan on medium heat, bring the water to boil, put  the jackfruit seeds and allow it to boil for 20 minutes

Step 4: Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half

Step 5: Keep it aside

Step 6: Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds

Step 7: Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent

Step 8: Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt

Step 9: Mix well

Step 10: Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle

Step 11: Switch off the heat and allow the pressure to release naturally and serve hot

Step 12: Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal