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Photo of Gulab Jamun ki Sabji by Nilanjana Bhattacharjee Mitra at BetterButter
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Gulab Jamun ki Sabji

Apr-22-2016
Nilanjana Bhattacharjee Mitra
0 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gulab Jamun ki Sabji RECIPE

A tasteful dish from Rajasthan. It is similar to bengal's delicacy chanar dalna (cottage cheese kofta curry).

Recipe Tags

  • Veg
  • Easy
  • North Indian
  • Main Dish

Ingredients Serving: 4

  1. Mawa - 1 cup
  2. Chena - 1 cup
  3. Salt - as required
  4. Onion - 1 chopped
  5. Onion - 1 paste
  6. Tomato - 1 paste
  7. Ginger paste - 1 1/2 tsp
  8. Bay leaf - 2
  9. Green cardamom - 2
  10. Cloves - 3-4
  11. Cinnamon - 1/2 inch stick
  12. Whole cumin - 1 tsp
  13. turmeric powder - 1 tsp
  14. Chili powder - 1 tsp
  15. Cumin Powder - 1 tsp
  16. coriander powder - 1 tsp
  17. Sugar - 1/2 tsp (optional)
  18. Yogurt - 2 tbsp
  19. Fresh cream - 2-3 tbsp
  20. Garam masala - 1-2 tsp
  21. Cashewnut paste - 2-3 tbsp

Instructions

  1. Take 1 cup mawa,1 cup chena, salt to taste and 1/2-1 tbsp maida,1 tsp elaichi powder and knead a soft dough. Make a round shape ball and deep fry it until it turns golden, keep aside.
  2. Heat kadai with 3-4 tbsp ghee and 1-2 tbsp oil. Add bay leaf, whole garam masala, whole cumin. Now, add chopped onion, fry until they turn light brown.
  3. Now add tomato paste, ginger paste, onion paste and green chilli, stirring for 3-4 minutes. Now add cashew nut paste, turmeric, chilli, cumin, coriander powder, salt to taste and Sugar and keep stirring for 3-4 minutes.
  4. Now add yogurt and give a nice stir. Add a small cup of water, cover the kadai and reduce the flame for 5-6 minutes.
  5. The gravy is done when the oil starts to float on the top. Now add gulag jamun, cream and garam masala. Mix it well but carefully, keep cooking for 1-2 minutes and turn off the gas.
  6. Gulag jamun sabji /curry is ready to serve.

Reviews (1)  

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Titir Pande
May-24-2016
Titir Pande   May-24-2016

quite unique and sounds intresting

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