Gulab Jamun Savoury Gravy

 

Gulab jamun is a beloved dessert in India that is popular among all ages delicious Sabzi made of a gulab jamun made savoury style, yes, Gulab Jamun Ki Sabji is a unique and innovative dish that combines the indulgent sweetness of gulab jamuns with the Savory flavors of a traditional Indian curry. Originating from the royal kitchens of Rajasthan, this dish is a testament to the culinary creativity of Indian cuisine.

 

To prepare Gulab Jamun Ki Sabji, soft and spongy gulab jamuns are cooked in a rich and aromatic gravy made from tomatoes, onions, garlic, and a blend of spices. The sweetness of the gulab jamuns perfectly balances the tanginess of the gravy, resulting in a harmonious blend of flavors that tantalize the taste buds. When I came across this Recipe I wish to try. I had Instant Gulabjamun Mix Along with Panner I made it. 

Ingredients of Gulab Jamun

Gulab jamun Mix-1 cup                      

Paneer-1/2 cup

Salt-Pinch

Oil for frying

Onion tomato paste:

 Tomato-2

Onion-2

Cashew nuts (soaked in warm water for 15 minutes)8 -10

 Green chilies chopped-2

Ginger, chopped- 1tsp

Ingredients of Sabzi

 Oil: 4 tbsp

 Bayleaf: 1 pc

Cinnamon: 1 inch

Black cardamom: 1 pc

Green cardamom: 3 pcs

 Cloves: 4-5 pcs

Onion (sliced): 1 cup

Green chilli: 2 pcs

Ginger: ½ inch

Tomatoes: 1 cup

Salt: 1 tbsp

Jeera: 1 tsp

Turmeric powder: ½ tsp

 Red chilli powder: 1 tsp

Coriander powder: 1 tsp

Jeera powder: 1 tsp

Garam masala: ½ tsp

 Curd: ½ cup

Water: as required

 Kasuri methi: 1 tbsp

 Coriander (chopped): 1 tbsp

  Fresh cream: 2 tsp

For the Gulab Jamuns

1.In a mixing bowl, combine Gulabjamun Mix ,paneer,  ghee,  water and little salt. Using your fingers, crumble the mixture and knead to bring the dough together. This will take about 15 minutes.

 

 2. Make medium sized balls, making sure there are no cracks on the balls. 

 

3.  Heat a kadai with oil on medium flame and fry the jamun balls. Once you get a beautiful golden-brown colour, remove the gulab jamuns and place it on an absorbent paper towel.

 

For the gravy

1.Heat oil in a pan. Add bay leaves, cinnamon, black cardamom, green cardamom, cloves,  and jeera. Let them splutter.

2.Add sliced onions, garlic, green chilli, and ginger. Sauté until onions become translucent.

3.Add chopped tomatoes and soaked cashewswith a pinch of salt. Cook until tomatoes soften. Let the mixture cool, then blend into a smooth paste

4.In another pan, heat oil. Add jeera, turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala. Sauté briefly.

5.Pour in the curd and cook until it releases its oils. Add the blended tomato-onion paste and water. Cook until the gravy thickens.

6.  Add the fried jamun balls and cook on low for 2 minutes. Tun off the heat after 2 minutes and remove Gulab Jamun Ki Sabzi into serving bowl.

7.Finish with a generous dollop of fresh cream. Garnish with kasuri methi, Coriender leaves Stir well and serve hot with Naan Or Roti.