Jodhpuri Gulab Jamun Ki Sabzi: A Savoury Rajasthani Recipe You Didn’t Expect Recipe

Name: Jodhpuri Gulab Jamun Ki Sabzi: A Savoury Rajasthani Recipe You Didn’t Expect
Total time: 60 min
Yield: 4
Cuisine: Rajasthani

Recipe By Slurrp Editorial

Jodhpuri Gulab Jamun Ki Sabzi turns the familiar favourite sweet into savoury kofta that are made with mawa and are cooked in a tangy, spiced yoghurt-tomato gravy for a unique Rajasthani meal. The fried gulab jamun balls soak up the rich, tangy gravy while maintaining their soft texture.

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Jodhpuri Gulab Jamun Ki Sabzi: A Savoury Rajasthani Recipe You Didn’t Expect

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Ingredients for Jodhpuri Gulab Jamun Ki Sabzi: A Savoury Rajasthani Recipe You Didn’t Expect Recipe

1/4 cup Khoya (Mawa)
As required Crumbled
0-1/4 tbsp Paneer
As required Grated
1/2 tbsp all-purpose flour (maida)
0-1/4 tbsp Milk
1/4 nos pinch salt
1/4 nos Pinch cardamom powder
As required ½ tsp rose water
As required Optional
As required ghee or oil
As required for deep-frying
1/2 tbsp Ghee
1/4 tsp Cumin seeds
1/4 nos bay leaf
1/4 nos -inch Cinnamon
1/2 nos Cloves
1/2 nos Green cardamoms
0-1/4 nos Black peppercorns
1/4 nos medium onion
As required finely chopped or pasted
1/4 tsp Ginger-garlic paste
1/4 cup Tomato Puree
As required ½ cup thick yoghurt
As required whisked
1/2 tbsp Cashew paste
1/4 tsp coriander powder
As required ½ tsp turmeric powder
0-1/4 tsp ½red chilli powder
As required ½ tsp garam masala
As required ½ tsp Kasuri Methi
As required Salt
As required to taste
cups ½warm water
1/2 tbsp fresh coriander
As required Chopped

Directions: Jodhpuri Gulab Jamun Ki Sabzi: A Savoury Rajasthani Recipe You Didn’t Expect

STEP 1.In a bowl, add khoya, grated paneer, maida, salt and cardamom powder. Add milk slowly and knead to make a soft, smooth dough.
STEP 2.Divide the dough into equal portions and then roll each of them into a smooth, medium-sized ball. Keep the surface crack-free so that the balls do not break while frying.
STEP 3.In a deep pan, heat oil over medium heat and gently fry the balls until evenly golden brown. Remove them and drain on paper towels.
STEP 4.In the same pan, heat a little more ghee and add cumin seeds, bay leaf, cinnamon, cloves, cardamom and black pepper. Let the whole spices sizzle and bloom before adding the onion.
STEP 5.Add the chopped onion and ginger-garlic paste and then sauté until the onion turns golden. Add tomato puree, cashew paste, turmeric, coriander powder, chilli powder and salt to this.
STEP 6.Cook the masala until it turns thick, and the oil separates from the sides. Lower the flame and slowly add whisked yoghurt while stirring constantly so that it does not curdle.
STEP 7.Add warm water and let the gravy simmer for 10-15 minutes until it gets a medium-thick texture. Add the fried gulab jamun balls to this and simmer gently for about 2-3 minutes.
STEP 8.In the end, sprinkle garam masala, crushed kasuri methi and fresh chopped coriander. Let the sabzi rest for a few minutes so that the balls soak up some gravy. Serve it hot with roti, naan, bajra roti or rice.

Nutrition
value

181

calories per serving

10 g Fat8 g Protein13 g Carbs1 g FiberOther

Current Totals

Fat
10g
Protein
8g
Carbs
13g
Fiber
1g

MacroNutrients

Carbs
13g
Protein
8g
Fiber
1g

Fats

Fat
10g

Vitamins & Minerals

Calcium
231mg
Iron
2mg
Vitamin A
626mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
47mcg
Vitamin B12
0mcg
Vitamin C
12mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
58mg
Manganese
< 1mg
Phosphorus
220mg
Selenium
17mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial