INGREDIENTS:
1/2 kg raw Jackfruit (kathal), 1 1/2 inch cubes
1 tsp roasted cumin powder
Salt to taste
4 green cardamoms
3 black cardamoms
3 cloves
2 one-inch sticks cinnamon
3 tablespoons olive oil to deep-fry
4 medium onions,thinly sliced
1/2 tsp caraway seeds (shahi jeera)
1 tbsp ginger paste
t tbsp garlic paste
1 tsp tumeric powder
1 tsp roasted cumin powder
2 tsp coriander powder
2 tsp red chilli powder
3 medium tomatoes chopped
1 1/2 cups of yoguth, whisked
2 tbsp chopped fresh coriander leaves
5-6 saffron strands
2 tbsp milk
1 tsp garam masala powder
10-12 fresh mint leaves, hand torn
1 tbsp kewra water (screwpine essence)

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