Recipe: Gulab Jamun Ki Sabzi

Every time I had the world famous Gulab Jamun Ki Subjee at “Spice It”, a multi-cuisine restaurant, located at ibis Jaipur, I wondered as to what went into making this mouthwatering delicious dish. Thankfully the Executive Sous Chef Hem Chander shared the recipe of this dish.

Gulab Jamun Ki Sabzi

Here are the ingredients and the recipe .

•    200 grams Khoya
•    1 Boiled and mashed Potato
•    50 grams Paneer, mashed
•    2 tbsp. Allpurpose flour/Cornflour
•    Salt – as per taste
•    GHEE for deep frying

For The Gravy

•    2 diced Tomatoes
•    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 The 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 corn flour (optional).
4.    Heat oil in a large heavy saucepan and deep-fry the gulab jamuns until brown. Keep aside and tent with  foil.

Method of Preparation

 1.    Heat ghee/butter in a pan,  add sliced onions and fry till transparent; add ginger-garlic paste and fry further for 2-3 minutes.
2.    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.
3.    Add cashew nut paste and fry further for 2-3 minutes; , stirring and incorporating it into the mixture before adding the next tablespoonful.
4.    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)
5.    Carefully add gulab jamuns into the gravy and remove from heat. (Gulab jamuns should be added in the gravy just before serving)
6.    Serve hot.






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