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GULAB JAMUN KI SABZI

GULAB JAMUN KI SABZI




Gulab Jamuns are always used to tickle the sweet tooth. Its one of my favourite sweet. But here i am making a rich vegetarian dish by keeping raw Gulab Jamun as the main ingredient. It is Gulab Jamun balls which, rather than dipping in sweet syrup, is dipped in savoury gravy. In Jodhpur, Rajasthan we can get raw gulab jamuns in most of the sweet shops. Here i am making Gulab Jamuns by using the readymade Gulab Jamun Mix and also without cream. This vegetarian speciality is very famous in Jodhpur, Rajasthan.  

Ingredients: If using store bought Gulab Jamuns

  • 16 small raw Gulab Jamuns, readymade ** Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave  on HIGH (100%) for a minute. Drain the water and reserve for the gravy.  OR ** Just dip the gulab jamuns in boiling water for 3-4 minutes, Drain and reserve water for further use.
For Making Gulab Jamuns from gulab jamun mix.
  • 200 grams Gulab jamun mix (one packet)
  • 1 Boiled and mashed Potato
  • 50 grams Paneer, mashed
  • 2 tbsp. Allpurpose flour/Cornflour
  • Salt – as per taste
  • Oil for deep frying
For Gravy
  • 2 diced Tomatoes
  • 1/2 cup Fresh Yoghurt/Curd
  • 1 teaspoon Ginger-Garlic paste
  • 3 medium sized Onions, 1 chopped+2 sliced
  • 10-12 Cashew nuts, paste
  • 2-3 Green chili
  • 1" Cinnamon
  • 3-4 Cardamoms
  • 1/2 tsp Nutmeg crushed {optional)
  • 1/2 tsp Red Chili powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Turmeric Powder
  • 4 tablespoons Ghee/Butter
  • Salt to taste
Directions:
For Gulab Jamuns:
  1. Mix together all the ingredients including cornflour for gulab jamuns. { Keep some cornflour for coating}
  2. Take a ping-pong ball sized dough and shape into a ball.
  3. Coat it with some cornflour.
  4. Heat oil in a large heavy saucepan and deep-fry the gulabjamuns until brown. Keep aside and tent with foil. 
For Gravy:
  1. Wet grind one chopped onion with tomatoes and green chilis. Keep aside.
  2. Roast the cinnamon, cardamom and nutmeg together on medium heat for 7-8 minutes. Dry grind and keep aside.
  3. Heat ghee/butter in a pan, add powdered spices and fry for 2-3 seconds; add sliced onions and fry till transparent; add ginger-garlic paste and fry further for 2-3 minutes.
  4. Add tomato paste; fry for 5-6 minutes; add coriander, red-chili, turmeric and cumin powder with a little water. Fry till the mixture starts leaving oil from sides.
  5. Add cashewnut paste and fry further for 2-3 minutes; add curd one tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue in this way until all the curd has been used.
  6. Add salt and 2 cups of warm water and simmer on low for 10-15 minutes. { The gravy for this dish is meant to be thick, so do not add too much water. }
  7. Carefully add gulabjamuns into the gravy and remove from heat { Gulabjamuns should be added in the gravy just beore serving}.
  8. Serve hot.

Anshu Bhatnagar

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