Vegan Shahi Jackfruit Korma

Embark on a culinary journey to the heart of India with our exquisite Vegan Shahi Jackfruit Korma. This decadent and intricately flavored dish promises to captivate your taste buds and become a beloved favorite for your entire family. Forget the ordinary restaurant-style kormas; our plant-based creation offers a depth of flavor and creamy richness that truly stands out, all without excessive spice, making it perfect for even the most sensitive palates. Experience the royalty of Mughal cuisine reimagined for the modern, conscious diner.

Our recipe presents a brilliant vegan adaptation of the cherished restaurant classic, Shahi Chicken Korma, transforming it into a luxurious Shahi Jackfruit Korma. The term ‘Shahi,’ meaning ‘Royal‘ in Hindi, harks back to the imperial kitchens of the Mughal Empire in India, where korma was a dish reserved for royalty, known for its richness and sophisticated blend of flavors. This plant-based version stays true to that regal heritage, delivering a meal that feels truly special.

At its heart, this Vegan Shahi Jackfruit Korma is a lush, aromatic plant-based curry crafted by gently simmering tender jackfruit in a profoundly rich, cashew-based cream sauce. Korma recipes are incredibly diverse, varying significantly across regions, restaurants, and individual chefs. However, a hallmark of “Shahi” kormas is their unparalleled decadence, often featuring rich nuts like cashews or almonds, which contribute to their characteristic thick, creamy texture and opulent flavor profile. This easy-to-follow, step-by-step recipe empowers you to create this magnificent vegan korma in your own home, bringing an authentic taste of Indian royalty to your dinner table.

This dish is guaranteed to be a hit with everyone, including children, thanks to its wonderfully mild and approachable spice level. The true magic lies in its velvety, pale sauce, which is meticulously built upon a base of caramelized onions. While traditional methods often involve deep-frying onions, our approach involves cooking them to a perfect golden hue before blending them with cashews to form the incredibly smooth foundation. A touch of tomato paste or puree is incorporated not to dominate the flavor, but rather to subtly balance the profound richness and add a hint of color, ensuring the dish remains authentically creamy and luxurious.

For the “chicken” component, we utilize young green jackfruit, celebrated for its fibrous texture that remarkably mimics meat when cooked. Jackfruit excels at absorbing the intricate flavors of the sauce, making it an ideal plant-based substitute. However, if jackfruit isn’t your preference or readily available, you have other excellent vegan alternatives such as soy curls, seitan, or store-bought vegan chicken pieces. This vegan jackfruit korma, with its rich and luxurious profile, pairs exquisitely with traditional Indian breads like Naan or Basmati rice, or even a simple roti, creating a truly satisfying and authentic Indian meal experience.

The inspiration for this particular korma recipe draws from renowned culinary experts, including Chef Ranveer Brar’s esteemed Shahi Korma, along with insights gathered from various authoritative Indian cookbooks. These influences have been carefully adapted and refined to create a robustly flavored, authentically creamy, and entirely plant-based korma that upholds the grandeur of its traditional counterparts.

Discover More Delicious Vegan Jackfruit Recipes:

If you’re as passionate about the versatility of jackfruit as we are, explore these other fantastic recipes:

• Flavorful Pulled Jackfruit Sandwiches
• Zesty Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream Sauce
• Exotic Berbere Spiced Jackfruit Tacos
• Hearty Jackfruit Chickpea Coconut Stir Fry (Fanasachi Bhaji)
• Simple & Delicious Easy Jackfruit Curry

Vegan Shahi Jackfruit Korma

★★★★★

5 from 8 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Pin Recipe
Print Recipe

This Vegan Shahi Jackfruit Korma is a decadent, complex-flavored dish that your entire family will love! It’s naturally gluten-free and soy-free, with an option to be made nut-free as well.

Ingredients

• 20 oz can young green jackfruit, drained, washed, and thoroughly squeezed with a kitchen towel to remove excess brine. (See instructions for detailed prep.)
• 1 1/2 tablespoon corn starch, or tapioca starch for a gluten-free alternative.
• 1/2 teaspoon poultry seasoning, or a blend of generous pinches of sage, onion powder, garlic powder, thyme, celery salt, and black pepper.

For the Creamy Shahi Sauce:

• 1 tablespoon oil
• 2 cups chopped red onion
• 2 tablespoons raw cashews
• 2 tablespoons pumpkin seeds, or use hemp seeds or melon seeds for a nut-free option.
• 1.5 Cups water
• 2 bay leaves
• 2 whole cloves
• 1/4 teaspoon whole black peppercorns
• 1 cinnamon stick
• 1 tablespoon ginger garlic paste or use 1/2 inch of minced fresh ginger and 3 cloves of minced garlic.
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper or authentic Indian red chili powder.
• 1 to 1 1/2 teaspoons paprika or vibrant Kashmiri chili powder for color and mild heat.
• 1/2 teaspoon garam masala
• 1/8 teaspoon freshly grated nutmeg
• 3 tablespoons plain non-dairy yogurt
• 1 tablespoon tomato paste, or 1.5 tablespoons ketchup for a slightly sweeter touch.
• 1 teaspoon ginger, julienned for garnish and texture.
• ½ teaspoon or more salt, to taste.

Finishing Touches:

• 4 strands of saffron mixed in 1 tablespoon hot water (optional, for vibrant color and aroma).
• 1/2 teaspoon garam masala, for a final aromatic boost.

For Garnish:

• Fresh cilantro, finely chopped; a squeeze of fresh lemon juice; and additional julienned ginger for visual appeal and a fresh zing.

Instructions

1. Begin by thoroughly draining and washing the young green jackfruit. It’s crucial to remove all traces of brine. Next, wrap the jackfruit in a paper towel, then encase it further in a clean kitchen towel. Squeeze firmly to extract any excess moisture and brine. You can do this by twisting and wringing the towel until the jackfruit is as dry as possible.
2. Unwrap the towel. Inspect the jackfruit pieces; if they are too large, gently break them apart into smaller, more manageable halves or chunks. Transfer the prepared jackfruit to a mixing bowl.
3. In the bowl with the jackfruit, sprinkle the corn starch (or tapioca starch) and poultry seasoning evenly over the pieces. Toss everything together gently until the jackfruit is thoroughly coated. Set this aside while you prepare the sauce.
4. Heat a large skillet or deep pan over medium heat. Add 2 teaspoons of oil, along with the chopped red onion and a pinch of salt. Sauté the onions, stirring frequently, until they turn a beautiful golden brown. This process usually takes about 7 to 9 minutes, developing deep, sweet flavors.
5. If you notice the onions sticking or scorching at the edges before they’re uniformly golden, deglaze the skillet by adding small splashes of water. This technique helps loosen any browned bits from the bottom of the pan and promotes even browning, ensuring your onions are perfectly caramelized. Adjust based on your pan and stove’s heat distribution.
6. Once the onions have achieved a consistent golden brown color, transfer them to a high-speed blender. Add the cashews, pumpkin seeds, and 1 1/2 cups of water. Blend until the mixture is incredibly smooth and creamy, ensuring the nuts and seeds are fully pulverized. For the silkiest texture, blend for a minute, let it rest for 5 minutes to soften the nuts further, then blend again, repeating this process for 2-3 cycles. Set this luscious cashew-onion paste aside.
7. In the same skillet (or a clean one), heat another teaspoon of oil over medium heat. Once the oil is shimmering, add the whole spices: bay leaves, whole cloves, black peppercorns, and the cinnamon stick. Sauté for about 30 seconds, or until the bay leaves begin to slightly change color and the spices release their fragrant aromas.
8. After the whole spices are aromatic, add the corn starch-coated jackfruit to the skillet. Cook the jackfruit for 5 to 7 minutes, stirring occasionally, until it develops a lovely golden hue on some of its edges. This step adds texture and depth to the jackfruit.
9. While the jackfruit cooks, prepare your ground spice mixture. In a small bowl, combine the ground coriander, turmeric, cayenne pepper, paprika, the first measure of garam masala, and nutmeg with the plain non-dairy yogurt. Mix everything together thoroughly until you have a smooth, well-combined paste. For an extra layer of flavor, consider adding an optional 1/8 teaspoon of allspice.
10. Reduce the heat to low. Add the yogurt-spice mixture to the skillet, along with a splash of water and the ginger garlic paste. Mix vigorously to combine, ensuring no lumps. Cook this mixture for about a minute; it will thicken quickly due to the heat of the pan and the yogurt.
11. Now, incorporate the julienned ginger, tomato paste, the creamy blended cashew-onion paste, and salt into the skillet. Mix thoroughly. If the sauce appears too thick, add a little more water to achieve your desired consistency. Partially cover the skillet and let it simmer gently until a slight film of oil begins to separate and rise to the surface of the sauce, indicating it has cooked down and the flavors have melded beautifully.
12. Stir the sauce periodically during simmering to prevent it from sticking to the bottom of the pan and scorching, especially as it thickens. Once the sauce has reached a consistent, creamy texture and the oil has surfaced, remove the lid. Stir in the saffron water (if using) and the remaining garam masala. Taste the korma and adjust the seasoning as needed; you may add more salt or a pinch more cayenne if you prefer a spicier kick. Remove the skillet from the heat.
13. Garnish your Vegan Shahi Jackfruit Korma generously with fresh cilantro, a sprinkle of julienned ginger, and a squeeze of fresh lemon juice for brightness. Serve this luxurious curry hot with fluffy basmati rice, warm flatbreads like naan or roti, alongside roasted vegetables, other Indian side dishes, or a refreshing side salad. Enjoy your royal vegan feast!

Video

Chef’s Notes & Adaptations

To make this recipe nut-free: If you have nut allergies or simply prefer to avoid cashews, you can easily substitute them with an equal amount of additional pumpkin seeds, hemp seeds, or melon seeds for the sauce base. Alternatively, 4 oz of silken tofu can be blended into the sauce to achieve a similar creamy consistency.
Jackfruit substitutes for varied textures: While jackfruit offers a unique, fibrous texture that mimics chicken wonderfully, you can also use other plant-based proteins. Consider 4-5 oz of rehydrated soy curls or 8 oz of seitan. If using soy curls, soak them in hot water until tender, drain thoroughly, then coat them in corn starch and proceed with the recipe as directed. For seitan, simply coat it in corn starch and continue with the cooking steps.
You can also transform this korma into a delightful vegetable or chickpea curry. Add approximately 1.5 cups of roasted vegetables (like cauliflower, carrots, or potatoes) or cooked chickpeas to the sauce *after* it has thickened, rather than cooking them from the beginning. Gently mix them in and simmer for just 3-4 minutes to allow them to absorb the rich flavors, then serve.
No onion, no garlic option: For those following an onion and garlic-free diet, substitute the onion with an equal amount of finely chopped zucchini. Instead of garlic, add 1/8 teaspoon of asafetida (hing) or 1/2 teaspoon of dried fenugreek leaves (kasoori methi) to impart a depth of flavor characteristic of Indian cuisine.

Nutrition Facts (Per Serving)

Calories: 288kcal, Carbohydrates: 51g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Sodium: 367mg, Potassium: 439mg, Fiber: 5g, Sugar: 5g, Vitamin A: 395IU, Vitamin C: 9mg, Calcium: 126mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Share your thoughts below!

Key Ingredients for Our Vegan Shahi Jackfruit Korma:

Crafting this exquisite Vegan Shahi Jackfruit Korma involves a harmonious blend of carefully selected ingredients, each playing a vital role in building its complex and satisfying flavor profile:

• **Jackfruit:** The star of our dish is young green jackfruit, which needs to be thoroughly drained, washed, and meticulously squeezed with a kitchen towel to remove all excess brine. This preparation is crucial for its texture and flavor absorption.
• **Coating for Jackfruit:** Before cooking, the prepared jackfruit is lightly coated with a small amount of corn starch and poultry seasoning. This step helps create a slightly crisped exterior and further enhances its savory depth.
• **Creamy Korma Sauce Base:** The foundation of our luxurious vegan korma sauce is a rich, creamy blend. It’s made by sautéing red onions until golden brown, then blending them with raw cashews and pumpkin seeds to form a velvety-smooth gravy.
• **Aromatic Whole Spices:** To build the authentic Indian flavor, we temper whole spices in oil: fragrant bay leaves, pungent cloves, robust black peppercorns, and a warming cinnamon stick. These infuse the oil with their essential aromas.
• **Ground Spices for Depth:** Following the whole spices, we introduce a symphony of ground spices: earthy coriander, vibrant turmeric, a hint of cayenne for mild heat, colorful paprika, our signature garam masala, and a touch of delicate nutmeg.
• **Non-Dairy Yogurt:** Plain non-dairy yogurt is a crucial addition, lending a subtle tanginess and contributing to the sauce’s wonderfully creamy, smooth texture.
• **Tomato Paste:** Just a spoonful of tomato paste is added to provide a touch of acidity, balancing the richness of the korma, and imparting a subtle, appealing hue. It’s not meant to be a dominant flavor.
• **Ginger Garlic Paste:** For ultimate convenience and deep flavor, we recommend using store-bought ginger garlic paste. Alternatively, you can mince 1/2 inch of fresh ginger and 3 cloves of garlic to prepare your own.
• **Saffron (Optional but Recommended):** For an authentic regal touch and a beautiful golden color, a few strands of saffron mixed in 1 tablespoon of hot water or non-dairy milk can be stirred in at the end. While optional, it elevates the dish significantly.
• **Fresh Garnishes:** To bring the entire dish together with a burst of freshness, a final sprinkle of garam masala, chopped fresh cilantro, and a squeeze of fresh lemon juice are added just before serving.

Expert Tips and Versatile Substitutions for Your Korma:

Customizing your Vegan Shahi Jackfruit Korma is simple with these helpful tips and substitutions, ensuring it perfectly suits your dietary needs and preferences:

• **Achieving a Nut-Free Korma:** If you need to make this recipe completely nut-free, don’t worry! You can easily substitute the cashews in the sauce with an increased amount of pumpkin seeds, or opt for hemp seeds or melon seeds. These alternatives will still provide a rich, creamy texture and delightful flavor.
• **Naturally Gluten-Free & Soy-Free:** Rest assured, this curry is already naturally gluten-free. For a soy-free version, simply ensure your chosen non-dairy yogurt is soy-free. Most almond, oat, or coconut yogurts are excellent options.
• **Jackfruit Alternatives:** While jackfruit offers a fantastic meat-like texture, it’s not the only option. You can substitute the jackfruit with 5 ounces of soy curls or 8 ounces of seitan. If using soy curls, remember to soak them in water and drain them well before coating them in cornstarch and proceeding with the recipe. Seitan does not require soaking; simply coat it with cornstarch and follow the rest of the instructions.
• **Vegetable or Chickpea Korma:** For a lighter or different take, this recipe works wonderfully with roasted vegetables or chickpeas. Instead of jackfruit, add about 1.5 cups of your preferred roasted vegetables (like cauliflower, carrots, or green beans) or cooked chickpeas. Incorporate them *after* the korma sauce has thickened, then gently mix and simmer in the rich sauce for an additional 3-4 minutes before serving. This ensures they retain their texture and absorb the flavors beautifully.
• **Enhance with Kasoori Methi:** For an added layer of authentic Indian flavor, try crushing and sprinkling 1-2 teaspoons of dried fenugreek leaves (kasoori methi) into the sauce during the last 5 minutes of cooking. Its slightly bitter, earthy aroma is a hallmark of many Indian dishes.
• **Spice Level Adjustment:** The current recipe offers a mild-to-medium spice level. If you prefer more heat, feel free to increase the amount of cayenne pepper or Indian red chili powder to your taste. For a milder version, you can reduce or omit the cayenne altogether.

Step-by-Step Guide: How to Master Vegan Jackfruit Korma

Follow these detailed steps to create a truly unforgettable Vegan Shahi Jackfruit Korma right in your kitchen.

1. **Prepare the Jackfruit:** Begin by thoroughly draining your canned young green jackfruit. Rinse it well under cold running water to remove any residual brine. This step is essential for a clean flavor profile.

2. **Dry the Jackfruit:** Lay the washed jackfruit pieces on a sheet of paper towels. Then, wrap them tightly in a clean kitchen towel and firmly squeeze out all excess moisture. Wringing the towel is an effective way to remove as much liquid as possible, which helps the jackfruit brown nicely and absorb flavors better.

3. **Size the Jackfruit:** Open the towel and inspect the jackfruit pieces. If any are too large, gently break them apart into halves or smaller, bite-sized chunks to ensure even cooking and texture. Transfer the prepared pieces to a bowl.

4. **Season the Jackfruit:** Sprinkle the poultry seasoning and cornstarch over the jackfruit in the bowl. Toss thoroughly until each piece is evenly coated. Set this aside to let the flavors meld slightly.

5. **Caramelize the Onions:** Heat a large skillet over medium heat. Add 2 teaspoons of oil, the chopped red onion, and a pinch of salt. Cook, stirring frequently, until the onions turn a beautiful, rich golden brown. This crucial step takes approximately 7 to 9 minutes and develops a deep, sweet flavor.

6. **Deglaze if Needed:** If the onions start to scorch on the edges before browning evenly, deglaze the skillet with small splashes of water. This helps lift the flavorful browned bits and ensures the onions cook uniformly. The deglazing process aids in even heat distribution, resulting in perfectly golden onions.

7. **Blend the Sauce Base:** Once the onions are uniformly golden brown, transfer them to a high-speed blender. Add the cashews, pumpkin seeds, and 1 1/2 cups of water. Blend until the mixture is incredibly smooth and creamy. For optimal creaminess, blend for a minute, let it sit for about 5 minutes to soften the nuts, then blend again, repeating this cycle 2-3 times. Set this luxurious sauce base aside.

8. **Temper Whole Spices:** In the same skillet, heat another teaspoon of oil over medium heat. Once the oil is hot and shimmering, add all the whole spices: bay leaves, cloves, whole black peppercorns, and the cinnamon stick. Cook for about 30 seconds, or until the bay leaves begin to change color and the spices release their fragrant aromas. This step infuses the oil with deep, complex flavors.

9. **Cook the Jackfruit:** Once the whole spices are aromatic, add the cornstarch-coated jackfruit to the skillet. Sauté the jackfruit for 5 to 7 minutes, stirring occasionally, until some of its edges turn golden. This adds a delightful texture and helps the jackfruit absorb the spiced oil.

10. **Prepare Ground Spice & Yogurt Mixture:** In a separate bowl, combine all the ground spices – coriander, turmeric, cayenne, paprika, the first measure of garam masala, and nutmeg – with the plain non-dairy yogurt. Mix until a smooth, well-combined paste forms. For an optional flavor twist, add 1/8 teaspoon of allspice.

11. **Add Spice & Yogurt Paste:** Reduce the heat to low. Add the yogurt-spice mixture to the skillet, along with a splash of water and the ginger garlic paste. Mix thoroughly, ensuring everything is well incorporated. Cook for just about a minute; the mixture will thicken quickly due to the hot pan and the properties of the yogurt and cornstarch.

12. **Combine All Sauce Ingredients:** Stir in the julienned ginger, tomato paste, the creamy blended cashew-onion paste, and salt. Mix everything together until fully combined. If the sauce appears too thick, add a little more water to achieve your desired consistency. Partially cover the skillet and let it simmer gently until a slight film of oil begins to appear on top of the sauce, signaling that the flavors have beautifully married and the sauce has cooked down.

13. **Final Touches and Seasoning:** Stir the sauce occasionally during simmering to prevent it from sticking to the bottom of the pan. Once the sauce has thickened evenly, remove the lid. Stir in the saffron water (if using) and the remaining garam masala. Taste and adjust the seasoning as needed – you can add more salt or a touch more cayenne for extra heat. Remove from heat.

14. **Garnish and Serve:** Garnish generously with fresh cilantro, additional julienned ginger, and a final squeeze of fresh lemon juice for a bright, refreshing finish. Serve this luxurious Vegan Shahi Jackfruit Korma piping hot with fluffy basmati rice, warm naan bread, or your favorite roti. It also pairs wonderfully with roasted vegetables or a simple side salad, creating a truly memorable and satisfying meal.