• Remove the green jack fruit from the can, rinse it well and drain it. Cut the jackfruit to smaller pieces or shred them with your hand.

Instant Pot Method-

• Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 4-5 minutes until the onion turns soft. you can splash with little water while cooking, to avoid burning.
• Add ginger garlic paste and saute for 45 seconds. Add the turmeric powder, red chili powder, coriander powder and salt. cook for a minute. Add the jackfruit and coat them with all the spices and cook for minute.
• Add the pureed tomato, coconut milk and cooked chickpeas or cubed potato. Mix everything, making sure you deglaze the pot.
• Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 6 minutes.
• After 10 minutes, release the pressure by moving the knob from sealing to vent. The curry will be watery, mix it well and brake up some of the jackfruit and saute for 2-3 minutes till the curry thickens slightly. Just keep in mind that curry thickens further on cooling. Taste and adjust the seasoning, add little sugar, lemon juice and fresh coriander leaves.
• Let the curry rest for an hour for the flavors to develop and serve with basmati rice or flat bread.

Stove Top Method-

• In a deep skillet heat oil and add the cumin seeds. Saute for 30 seconds.
• Add in the onion and cook for 4-5 minutes till onion turns soft and light brown.
• Add chopped ginger and garlic and saute for a minute. Add all the spices and salt and cook for 30 seconds.
• Add the jackfruit and coat it with spices and cook for 3-4 minutes. If you are using potato, add in the potato as well. Do cut them to small pieces for fasten the cooking process.
• Add the tomato puree and quarter cup of water and mix well.
• Simmer the curry for 10 - 15 minutes till the jackfruit is soft and tender to touch.
• Add the coconut milk and simmer for another 10 minutes or until you get the desired consistency of the curry. If you skipped potato and adding chickpeas, add them now.
• Finally add some sugar, lemon juice (not too much) and coriander leaves for garnish.
• Let the curry rest for few minutes for the flavors to develop and serve with basmati rice or flat bread.