Jackfruit Kofta
The best plant-based kofta ever. Picture yourself dunking fluffy naan into pools of creamy, spicy gravy with scrumptious jackfruit kofta in it. Do you want that life? I think you do.
Ingredients
Kofta
- 500 grams canned jackfruit
- 2 tbsp rice flour *sub all-purpose flour
- 2 tbsp shredded coconut
- ¾ tsp red chili powder
- 1 tsp ground cumin
- salt to taste
- neutral oil for frying
Kofta Gravy
- ¼ cup cashews soaked in hot water for at least 15 minutes
- 1 tbsp avocado oil or another neutral oil
- 1 medium red onion, chopped
- 1 inch ginger, minced
- 4 garlic cloves, minced
- 2 medium tomatoes, chopped
- salt to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp red chili powder (adjust for spice tolerance!)
- ¼ tsp turmeric
- ½ cup water
- 1 tsp kashmiri lal *optional for color
- ½ tsp garam masala
- 1 tsp kasoori methi optional
Instructions
- Boil the canned jackfruit for 10 minutes. Then squeeze out the water and process it with the rest of the ingredients for the kofta. This mixture does not have to be totally smooth.
- Form small balls (~ 1 tbsp). Put them in the fridge while you make the gravy for easier frying, but as long as they are sturdy, it should be fine either way. Fry them in 1.5 inches of oil over medium heat for 7-8 minutes or until crisp. Flip them once after 3-4 minutes so they brown evenly. (See note for air frying.)
- Add avocado oil to a saucepan over medium heat. Add chopped onions and fry until translucent, about 5 minutes. Add ginger and garlic, stirring for a minute or two.
- Add tomatoes and salt. Cook until the tomato juices evaporate, leaving a thick blob of tomatoes.
- Add cumin, coriander, red chili powder, and turmeric. Stir gently into the tomatoes and give them time to release their oils for a few minutes. Take the pan off the heat and let it cool off a bit.
- Blend the mixture in the saucepan with cashews and water.
- Pour the creamy mixture back in the pan on medium heat and add more water (according to your liking – you want a thickkk gravy but not too thick) if needed. Add the finishing spices: kashmiri lal, garam masala, and crushed kasoori methi. Adjust for salt. Cook on medium-low heat for 3-4 minutes.
- Pop the jackfruit kofta balls in and serve with rice, naan, or roti. (I highly recommend naan because the gravy texture is perfect for it! I like to use this recipe because it's quick and you can play around with the flours. I usually do half whole wheat and half all-purpose.)
Notes
You can air fry them for an easier + oil-free option, which I tried with my chickpea zucchini kofta but not this one. I would assume the same goes though, so air fry at 375 F for 12-14 minutes. Frying is low-key better, but air frying is still good!
If you're allergic to cashews or don't have cashews, it should still taste good if you omit. You could also use full-fat coconut milk, but that may add some sweetness. Plant-based yogurt also works!