Grease hands and knife with oil to prevent sticking from jackfruit latex.

Cut raw jackfruit into 1-inch cubes and soak in salted water to prevent discoloration.

Pressure cook jackfruit with 1/4 cup water for 2 whistles and release pressure naturally.

Drain jackfruit and set aside.

Heat mustard oil in a pan on medium heat.

Pan-fry potato cubes until golden brown (5-7 minutes), then remove and drain.

Pan-fry jackfruit pieces until golden brown (2-3 minutes), then remove and drain.

In the same oil, add bay leaves, cinnamon stick, cardamom, and cloves. Sizzle until fragrant.

Add minced garlic and cook for 1 minute until lightly colored.

Add sugar and mix well.

Add chopped onions, cover, and cook for 3-4 minutes until softened. Uncover and cook until red-brown.

Add ginger paste and cook for 1-2 minutes until the raw smell is gone.

Add chopped tomatoes, sprinkle with salt, cover, and cook until mushy.

Add cumin powder, turmeric powder, red chili powder, and green chilies. Sprinkle with water and mix well.

As the masala releases oil, add fried potato and jackfruit. Mix well.

Add 1/4 cup of hot water to cover the vegetables, bring to a boil, add salt, cover, and cook until vegetables are tender.

Add ghee and garam masala powder, mix well.

Switch off the heat, cover the pan, and let it rest before serving hot.