Rich and royal curry.
2 Cups Tomato
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
oil in a pan, crackle bay leaf, cardamom and cinnamon stick.
onion paste and cook it for 5 minutes on low medium flame.
red chili powder, coriander powder, turmeric powder.
cashew paste and cook for 5 minutes on low medium flame.
fresh cream, khoya, saffron and cook for 5-6 minutes.
The gravy should be smooth.
tomato puree and mix well.
salt and 1 cup water. Cover it and cook on low flame for 20-25 minutes.
a look!! Smooth & Creamy gravy is ready. Add sugar and stir it. Cook for 2
minutes and switch off the flame.
gulabjamun mix and salt in a vessel.
a soft dough using water. Knead and make it smooth.
hands with ghee and collect the dough.
prepare small balls from the dough.
in hot oil and fry on low flame.
touch them immediately with spoon unless they will break. Stir oil carefully
for 1-2 minutes.
fry on medium flame. Roll them with a frying spoon.
gravy is perfectly cooked. It should be thin. The fried gulabjamuns will absorb
fried gulabjamun just 10-15 minutes before serving in gravy.
with fresh coriander and cashews.