45min 2 ppl
Jackfruit Pasanda
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 8g
Carbs 42g
Fats 18g
About this dish
Young green jackfruit pulled into tender, meat-like shreds then simmered in a luscious almond milk and cashew cream pasanda sauce — entirely plant-based but every bit as rich and fragrant as the original.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serveto taste
Dairy & Eggs
- Unsweetened Almond Milk100 ml
Tins & Jars
- Young Green Jackfruit in Brinedrained, rinsed, and shredded1 x 400 g tins
- Vegetable Stock100 ml
Dried Goods
- Raw Cashewssoaked in water for 1 hour then drained30 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Toasted Cashewsto serveto taste
Spices & Seasonings
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- White Pepper0.25 tsp
- Ground Turmeric0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1 tbsp
Utensils
- Large heavy pan
- Blender
- Two forks
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring spoons
Method
1
Drain, rinse, and shred the jackfruit by pulling it apart with two forks or your hands, discarding any hard cores.
Approx. 5 minutes
2
Finely dice the onion, mince the garlic, and grate the ginger. Lightly crush the cardamom pods.
Approx. 5 minutes
3
Blend the soaked cashews with the almond milk until completely smooth to make a cashew cream. Set aside.
Approx. 3 minutes
4
Heat 1 tbsp vegetable oil in a large heavy pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook, stirring, until very soft and pale golden.
Approx. 12 minutes
5
Add the garlic and ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, garam masala, white pepper, and turmeric. Stir until the spices are toasted and aromatic.
Approx. 1 minutes
7
Add the shredded jackfruit and stir to coat in the spices. Cook to allow the flavours to absorb.
Approx. 3 minutes
8
Pour in the cashew cream and vegetable stock. Stir well and bring to a gentle simmer.
Approx. 2 minutes
9
Cover and cook on low heat, stirring occasionally, until the jackfruit is very tender and the sauce has thickened.
Approx. 20 minutes
10
Stir in the sultanas and sugar. Season with salt. Simmer uncovered to finish the sauce.
Approx. 5 minutes
11
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted cashews and fresh coriander.
Approx. 2 minutes
