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Gulab jamun ki sabzi

Ingredients

Gulab jamun mix 200 grams (one packet) 200 gm (one packet)
Boiled and mashed Potato 1
Paneer, mashed 50 gram 50 gm
All purpose flour (maida) 2 table spoons
Salt (namk) To taste
Oil for deep frying

Ingredients

for Gravy

Onion (payaz), sliced  2
Ginger-Garlic (adrakh lahsan) paste 1 table spoon
Tomatoes 9tamater), chopped 1
Green chilli (hari mirch) 5-6
Curd (dahi) 4-5 table spoons
Cashew nuts (kaju) 8-10
Cinnamon (dalchini) 1” piece
Cardamoms (elaichi) 2-3
Nutmeg (jaiphal) grated ⅛ tea spoon
Red Chilli (lal mirch) powder ½ tea spoon
Coriander (dhaniya) powder ½ tea spoon
Cumin (jeera) ½ tea spoon
 Turmeric (haldi) Powder ¼ tea spoon
Butter (makhhan) 4 table spoons
Salt To taste

Method

Method for Gulab Jamuns

  • 1. Mix together potatoes, cottage cheese and gulab jamun mix in a bowl. If it looks very soft add little amount of all purpose flour.
  • 2. Take small sized dough and shape into ball.
  • 3. Coat them with some all purpose flour.
  • 4. Heat oil in a large heavy saucepan and deep-fry the gulab jamuns until brown and keep them aside. 

Method for Gravy

  • 1. Grind tomatoes, cashew nuts and green chillies to smooth paste and keep them aside.
  • 2. Roast the cinnamon, cardamom and nutmeg together on medium heat for 7-8 minutes. Dry grind and keep aside.
  • 3. Heat butter in a pan, add powdered spices and fry for 2-3 seconds
  • 4. Now add sliced onions and fry till transparent; add ginger-garlic paste and fry further for 2-3 minutes.
  • 5. Add tomato-cashew paste; fry for 5-6 minutes.
  • 6. Then add coriander, red chilli, turmeric and cumin powder with a little water. Fry till the mixture starts leaving oil from sides.
  • 7. Now add curd and mix it well.
  • 8. Add salt and 2 cups of warm water and simmer on low for 10-15 minutes.
  • 9. Carefully add gulab jamuns into the gravy and remove from heat.
  • 10. Serve this hot with rice or roti.

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