Grease hands and knife with oil to prevent stickiness from jackfruit sap.

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

Pressure cook jackfruit pieces with 1/4 cup water for 1 whistle.

Drain jackfruit and shallow fry in mustard oil until crisp, about 5-7 minutes.

Drain on absorbent paper.

Heat garlic butter in a pan, add fennel seeds and sauté until they sizzle.

Add chopped onions and fry until soft, about 3 minutes.

Add chopped paneer and fry well.

Turn off the flame and set aside the onion-paneer stuffing.

Stuff the fried kathal pieces with the onion-paneer stuffing.

Sprinkle salt and pepper over the stuffed kathal and let it rest for an hour to infuse flavors.

Heat oil in a pan, add onions and sauté until transparent.

Add boiled and pureed tomatoes and cook until mushy, about 3-4 minutes.

Turn off the flame and let it cool.

Grind the onion-tomato mixture into a coarse paste.

Heat a kadai on medium flame, transfer the coarse tomato-onion mixture and add chili powder, garam masala, turmeric powder, and curd.

Sauté until the masala is cooked well and comes together.

Adjust spices and salt to taste.

Pour the thick masala into an oven-safe bowl.

Put in the stuffed kathal/jackfruit.

Sprinkle grated mozzarella cheese on top.

Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes.

Garnish with spring onions and serve hot with Laccha paratha or tawa paratha.