Gulab jamun ki sabzi

Published on October 14, 2015 | By CookSafari |

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

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.

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.