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
Mawa - 1 cup
Chena - 1 cup
Salt - as required
Onion - 1 chopped
Onion - 1 paste
Tomato - 1 paste
Ginger paste - 1 1/2 tsp
Bay leaf - 2
Green cardamom - 2
Cloves - 3-4
Cinnamon - 1/2 inch stick
Whole cumin - 1 tsp
turmeric powder - 1 tsp
Chili powder - 1 tsp
Cumin Powder - 1 tsp
coriander powder - 1 tsp
Sugar - 1/2 tsp (optional)
Yogurt - 2 tbsp
Fresh cream - 2-3 tbsp
Garam masala - 1-2 tsp
Cashewnut paste - 2-3 tbsp
Instructions
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.
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.
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.
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.
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.
Gulag jamun sabji /curry is ready to serve.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
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.
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.
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.
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.
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.
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