Follow these steps for perfect results
Jackfruit Seeds
peeled and halved
Stone flower
Star anise
Cinnamon Stick
Cardamom
Pods/Seeds
Bay leaves
Fennel seeds
Onion
sliced
Garlic
chopped
Ginger
chopped
Green Chilli
chopped
Red Chilli powder
Coriander Powder
Turmeric powder
Garam masala powder
Salt
Fresh coconut
grated
Poppy seeds
roasted
Grind the roasted poppy seeds and coconut with water to a smooth paste. This is the korma masala.
Heat a saucepan on medium heat, bring the water to a boil, add the jackfruit seeds, and boil for 20 minutes.
Drain the water and peel off the outer white part of the skin of the seeds. Cut the seeds in half and keep aside.
Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon, and cardamom. Fry for 10 seconds.
Add sliced onions, ginger, garlic, and green chilli. Fry for about 5 minutes until the onions turn translucent.
Add the korma masala, red chilli powder, turmeric, garam masala, coriander powder, and salt. Mix well.
Sauté for 5 more minutes, add the cooked seeds and 1 cup of water.
Pressure cook for 1 whistle.
Switch off the heat and allow the pressure to release naturally.
Serve hot with Malabar parotta or tawa paratha.
Expert advice for the best results
Roast the spices lightly before grinding for a more intense flavor.
Adjust the amount of chili powder to your preference.
Use freshly grated coconut for the best flavor.
Everything you need to know before you start
15 mins
The korma masala can be made ahead of time.
Garnish with fresh coriander leaves and a dollop of coconut cream.
Serve with Malabar parotta, tawa paratha, or rice.
Serve with a side of raita or pickle.
Balances the spiciness of the korma.
Discover the story behind this recipe
Kormas are popular in South Indian cuisine and are often served during festive occasions.
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