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.    

Gulab jamun 

Ingredients- 

  1. 200g Khoya / gulab jamun wala mawa 
  2. 4 tablespoon maida 
  3. ¼ teaspoon baking soda 
  4. Dry fruits

Method- 

  1. First step is to mix khoya, maida and baking powder in a bowl. Make a smooth dough out of it. 
  2. Using the dough, make small round shaped balls and in between each ball add 1-2 dry fruits. 
  3. Fry the balls in a pan heated with oil on low flame. 
  4. After frying, keep aside to cool down. Meanwhile, get ready to make the gravy. 

For Gravy  

Ingredients 

  1. 4 tablespoons of Kaju paste 
  2. 2-4 tablespoon cream/ fresh malai 
  3. 2 tomatoes 
  4. 2-4 Cardamom 
  5. Bay leaves 
  6. 2-3 cloves 
  7. Pinch of nutmeg powder 
  8. Coriander powder 
  9. 1 tablespoon red chili powder  
  10. ½ tablespoon garam masala 
  11. Oil 
  12. Cinnamon powder 
  13. elaichi

Method- 

  1. Heat oil in a pan and add freshly chopped tomatoes, bay leaves, cloves, cinnamon powder and elaichi. 
  2. Saute the mixture for some time. After that, take out and grind it to a smooth paste. 
  3. For the gravy, take the same heated pan, add tomato paste into it and cook well. 
  4. When the oil seems to spread out, add the kaju paste and keep stirring for a while. 
  5. Then add some tablespoons of malai and keep a bit aside for garnishing at the end. 
  6. Add all the masalas in the pan and add one and half cups of water. Stir again for a while longer.  
  7. 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!