Jackfruit, often referred to as ‘Gach Pantha’ (Tree Mutton) in Bengal, is a delicacy if cooked correctly. To achieve that rich, catering-style taste, the secret lies in deep-frying the ingredients and slow-cooking the spices.

Preparation Tips: Start by parboiling the cubed jackfruit and potatoes with a pinch of salt and turmeric. Deep-fry them in mustard oil until golden brown and set aside. In the same oil, temper with whole spices (bay leaf, cinnamon, cardamom) and sauté onions until golden. Add ginger-garlic paste, tomatoes, and dry spices, sautéing until the oil separates. Mix in the fried jackfruit and potatoes, add hot water, and simmer for about 10 minutes. The final touch of a spoonful of ghee and garam masala is what elevates the dish to a professional catering level.