Gulab jamun ki sabzi had initially originated from a vibrant city in Rajasthan that is Jodhpur and is commonly eaten by the locals. The uniqueness of the dish makes it worth a try for the tourists in the city. This dish is identified for its authenticity, rich taste and the rare manner it’s put together in. The recipe isn’t a popular one for a lot of people because having gulab jamuns dipped in a tomato gravy instead of a sugar syrup is beyond one’s imagination. Although just as exciting as it sounds, it's so delicious that it can make anyone fall for it with just a single bite.
- 200g Khoya / gulab jamun wala mawa
- 4 tablespoon maida
- ¼ teaspoon baking soda
- Dry fruits
- First step is to mix khoya, maida and baking powder in a bowl. Make a smooth dough out of it.
- Using the dough, make small round shaped balls and in between each ball add 1-2 dry fruits.
- Fry the balls in a pan heated with oil on low flame.
- After frying, keep aside to cool down. Meanwhile, get ready to make the gravy.
- 4 tablespoons of Kaju paste
- 2-4 tablespoon cream/ fresh malai
- 2 tomatoes
- 2-4 Cardamom
- Bay leaves
- 2-3 cloves
- Pinch of nutmeg powder
- Coriander powder
- 1 tablespoon red chili powder
- ½ tablespoon garam masala
- Cinnamon powder
- Heat oil in a pan and add freshly chopped tomatoes, bay leaves, cloves, cinnamon powder and elaichi.
- Saute the mixture for some time. After that, take out and grind it to a smooth paste.
- For the gravy, take the same heated pan, add tomato paste into it and cook well.
- When the oil seems to spread out, add the kaju paste and keep stirring for a while.
- Then add some tablespoons of malai and keep a bit aside for garnishing at the end.
- Add all the masalas in the pan and add one and half cups of water. Stir again for a while longer.
- After one boil, add the gulab jamuns to the gravy. After another boil, add cream on top for garnishing. Gulab Jamun ki sabji is ready!