Tuesday, 11 December 2012

gulab jamun ki sabzi

Preparation time :- 30 mins
Cooking time :- 20mins
Serves:- 5-6 ppl

This recipe is made in two stages :- 
1) Making the gulab jamuns.
2) Making the gravy

Ingredients required:-
 For the jamuns

  • 200 grams of gulab jamun mix
  • 50 grams of paneer mashed
  • 2 tspn of corn flour
  • 2 tspn of finely chopped coriander leaves
  • 2 tspn of salt or as per taste
  • 1 tspn of chilly powder
  • 1 tspn of cumin powder
  • 1tspn of turmeric powder
  • oil for frying
  • few tspn of water for kneading the dough
For the gravy,
  • 2 medium sized tomatoes made into puree
  • 2 medium sized onions made into paste
  • 2-3 tspn of fresh ginger-garlic paste
  • 7-8 cashews,raisins made into a nice paste
  • 1 leaf of tej patta
  • 1 tspn each of turmeric powder,chilly powder,cumin powder
  • 1 tspn each of cumin seeds, fennel seeds, mustard seeds
  • 2 tspn of garam masala powder
  • 2 tspn of kasoori meethi
  • 2 tspn of ghee
  • salt to taste
  • chopped coriander to garnish
Procedure to make:-

  • Mix all the ingredients mentioned in making gulab jamun and knead to form a soft dough.
  • Divide into balls making sure that they are not too big as jamuns tend to swell during frying.
  • Deep fry in oil and keep aside.
To make the gravy:-

  • Heat ghee in a pan and add to it tej patta, cumin seeds, fennel seeds, mustard and turmeric.
  • After these starts spluttering add ginger garlic paste and saute well.
  • Add onion paste once ginger-garlic is properly sauted and saute properly. (You can also add a little sugar at this point)
  • Once onion paste starts leaves starts leaving oil at sides add tomato paste.
  • Let it fry properly. The raw smell of tomatoes should be gone completely before adding dry masalas.
  • Once tomato-onion paste is saute completely add a little water and bring to a boil.
  • Now add cumin powder,coriander powder ,chilly powder and garam masala.
  • Lower the flame and add cashew-raisin paste for the rich texture to gravy ( this step can be skipped as well)
  • Finally add salt as per taste and also crushed kasoori meethi.

Now to serve :-

Plate this dish just minutes before serving otherwise the jamuns tends to become soft and soggy.

Serve hot with Roti,kulcha or naan