Gulab Jamun Ki Sabzi

You can get raw Gulab Jamuns in most of the sweet shops in Jodhpur, Rajasthan. They are not soaked in sweet syrup and are dry.

Ingredients:


16 Raw Gulab Jamuns readymade


OR


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
• GHEE 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

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 gulab jamuns until brown. Keep aside and tent with foil.

Method of Preperation

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 should be thick, so do not add too much water)
7. Carefully add gulab jamuns into the gravy and remove from heat. (Gulab jamuns should be added in the gravy just before serving)
8. Serve hot.