Shahi Jackfruit Kofta Korma | Rich, Creamy & Restaurant-Style Kathal Kofta Curry #curry #ytstudio

Indulge in the rich and royal flavours of this Shahi Jackfruit Kofta Korma, a delicious vegetarian curry featuring soft, flavour-packed jackfruit koftas simmered in a creamy Mughlai-style gravy. The koftas are made with boiled jackfruit, mashed potatoes, aromatic spices, raisins, and gram flour, then deep-fried until perfectly golden. The luxurious gravy is prepared with onions, tomatoes, ginger-garlic paste, whole spices, cashew, poppy seed, and melon seed paste, fresh cream, sweetened whisked curd, kasuri methi, and gur batasha, creating a rich, mildly sweet, and flavourful curry. Finished with crunchy crushed pistachios, this dish is perfect for festive meals, special occasions, or whenever you want to enjoy a restaurant-style delicacy at home. Ingredients For the Koftas Jackfruit (kathal) Turmeric powder Salt Onion, finely chopped Green chilli, finely chopped Red chilli powder Cumin powder Coriander powder Black pepper powder Kasuri methi Shahi garam masala Boiled potatoes, mashed Aamchur powder Red chilli flakes Gram flour (besan) Raisins Mustard oil (for frying) For the Gravy Mustard oil Bay leaf Cinnamon Green cardamoms Cloves Onion Green chilli Tomato Ginger-garlic paste Red chilli powder Turmeric powder Cumin powder Coriander powder Salt Shahi garam masala Cashew, poppy seed, and melon seed paste Fresh cream Whisked curd mixed with sugar Kasuri methi Gur batasha Fried jackfruit koftas Crushed pistachios (for garnish) Method 1. Boil the jackfruit with turmeric and salt until tender. Drain well and blend into a smooth paste. 2. In a mixing bowl, combine the jackfruit paste with chopped onion, green chilli, red chilli powder, turmeric powder, cumin powder, coriander powder, black pepper powder, kasuri methi, shahi garam masala, mashed potatoes, aamchur powder, red chilli flakes, salt, gram flour, and raisins. Mix thoroughly. 3. Shape the mixture into medium-sized koftas. 4. Heat mustard oil and deep-fry the koftas until golden brown. Remove and set aside. 5. In another pan, heat a little of the same oil. Add the bay leaf, cinnamon, cardamoms, and cloves. Sauté until fragrant. 6. Add the onion, green chilli, and tomato paste. Cook until the raw smell disappears. 7. Stir in the ginger-garlic paste and sauté for a minute. 8. Add the red chilli powder, turmeric powder, cumin powder, coriander powder, salt, and shahi garam masala. Sauté the masala well. 9. Mix in the cashew, poppy seed, and melon seed paste and cook for a few minutes. 10. Add the fresh cream, whisked curd mixed with sugar, kasuri methi, and gur batasha. Stir until the gravy becomes smooth and rich. 11. Gently add the fried jackfruit koftas and simmer for 2–3 minutes so they absorb the flavours. 12. Garnish with crushed pistachios and serve hot. Serve With Steamed basmati rice, jeera rice, peas pulao, naan, butter naan, lachha paratha, tandoori roti, rumali roti, or plain paratha. kathal kofta, jackfruit kofta, shahi jackfruit kofta, jackfruit kofta korma, kathal curry, vegetarian curry, mughlai curry, creamy curry, restaurant style curry, kofta recipe, indian curry, north indian recipe, festive recipe, dinner recipe, special occasion recipe, kathal recipe, jackfruit recipe, veg korma, rich gravy, homemade curry, pistachio garnish, naan, pulao, rice recipe