Food Connection

Gulabjamun Ki Sabji

Rich and royal curry.

Servings

6

Preparation And Cooking Time

60 Min.

Type

Vegetables

Cooking Method :   
Stove


2 Cups Tomato Puree                         

  1 Cup Onion paste (2 small onion, 2 green chili, 1 inch ginger)               

  3/4 Cup Cashew paste   

  1/2 Cup Fresh cream                                                  

  1/4 Cup Broken cashews                     

  1/2 Cup Mava (Khoya)

  2 Tbsp Oil

  Few Saffron strands soaked in milk

  Whole Garam Masala (1bay- leaf, 1black cardamom, 1 cinnamon stick)

  1 Tsp Sugar

  1 Tsp Coriander Powder

  1/4 Tsp Turmeric powder                               

  1 Tsp Red chili powder

For balls - 200g gulabjamun mix, 1/4 tsp salt

1.      Heat oil in a pan, crackle bay leaf, cardamom and cinnamon stick.

2.      Add onion paste and cook it for 5 minutes on low medium flame.

3.      Add red chili powder, coriander powder, turmeric powder.

4.      Add cashew paste and cook for 5 minutes on low medium flame.

5.      Add fresh cream, khoya, saffron and cook for 5-6 minutes.

6.      Note: The gravy should be smooth.

7.      Add tomato puree and mix well.

8.      Add salt and 1 cup water. Cover it and cook on low flame for 20-25 minutes.

9.      Have a look!! Smooth & Creamy gravy is ready. Add sugar and stir it. Cook for 2 minutes and switch off the flame.

10.   Add gulabjamun mix and salt in a vessel.

11.   Make a soft dough using water. Knead and make it smooth.

12.   Grease hands with ghee and collect the dough.

13.   Now prepare small balls from the dough.

14.   Add in hot oil and fry on low flame.

15.   Don't touch them immediately with spoon unless they will break. Stir oil carefully for 1-2 minutes.

16.   Now fry on medium flame. Roll them with a frying spoon.

17.   Take them out.

18.   The gravy is perfectly cooked. It should be thin. The fried gulabjamuns will absorb gravy.

19.   Add fried gulabjamun just 10-15 minutes before serving in gravy.

20.   Garnish with fresh coriander and cashews.

21.   Serve hot.

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