I usually try to eat vegetarian or vegan during the week, but I was craving a delicious Indian style karahi. So I decided to experiment with making a typically meat based Indian dish vegan. The results are full of flavor!
Because I made this dish with jackfruit instead of meat the flavor profile was less rich and umami and a little more bright and citrusy, but it still hit the spot.
The great thing about this dish is that it only takes a few minutes to make making it perfect for a weeknight meal or to compliment other dishes like the Hyderabadi style vegetables that I actually also made on the same night.
Jack fruit Karahi
Course: Main, SidesCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutesThis vegan dish cooks up quickly and has amazing flavor.
Ingredients
1 can of jackfruit
1 medium onion finely diced
5 cloves of garlic
1 inch of ginger finely diced
1 large tomato finely diced
2 green chilies seeds removed and finely diced
1 1/2 teaspoons of oil
- Spices
2 black cardamom seeds
1 1/2 teaspoons coriander
1 teaspoon Kashmiri chili pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1/3 teaspoon ground cloves
1/2 teaspoon garam masala
Directions
- Heat up a skillet on medium high heat. Add in oil or ghee
- Add in the black cardamom and stir for 30 seconds to 1 minute
- add in the onions and green chillies and fry for 1 – 2 minutes
- Add in the ginger and garlic and fry for 1 minute more
- Remove the whole black cardamom seeds
- Add in the coriander, Kashmiri chili pepper, cumin turmeric and ground cloves. Stir and cook for 30 seconds – 1 minute.
- Add in the tomatoes and fry for 1 minute
- add in the jackfruit and fry for 1 minute
- Lower the heat and cover cooking for 5 minutes.
- Uncover add the garam masala and salt. Serve
