Jackfruit Kebabs in Makhani Sauce
In this innovative rendition of kebabs, Chef Raj makes a completely vegetarian version here made from meaty jackfruit. The seasoned patties pair perfectly with rich Makhani sauce (which you may recognize from Butter Chicken), which is made with ripe tomatoes, fresh cream, cashew nuts, and aromatic spices. As a bonus, buttery naan bread is served alongside for dipping into all that saucy goodness.
Nutritional facts
Protein
20g
Carbs
103g
Calories
790kcal
Fat
34g
Ingredients
Naan Bread, Bay Leaf, Turmeric, Fenugreek, Red Onion, Plum Tomato, Coriander, Serrano Peppers, Cumin, Cardamom, Garam Masala, Tomato Paste, Cashews, Cinnamon Stick, Cilantro, Garlic, Canned Jackfruit, Corn Starch, Sugar, Heavy Cream, Kosher Salt, Black Pepper, Lemon Juice, Ginger, Clarified Butter, Panko Breadcrumbs, Canola Oil, Cayenne Powder, Spice, Cardamom, Green, Whole, Paprika
Contains milk, eggs, cashews, wheat, soybeans.
Reviews
4.5
Based on 126 reviews
Absolutely love this dish! The sauce is the best ever with a little kick to it!
Patricia · 08/30/25
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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