Gulab Jamun ki Sabji

  • Difficulty Level
    Advanced

Gulab jamun ki sabji is a very interesting recipe. It is a specialty in Jodhpur, people who don’t know about this delicious dish must have to try this and see how amazingly delicious this sabji is  🙂 Also this recipe is a 2-in-1 recipe. It has recipe for making Gulab Jamun in easy steps and also the Gulab Jabum Ki Sabji !

For more such innovative sabzi recipes, please click on the following:

  1. Jhatpat Paneer Peshawari Methi Masala
  2. Stuffed Masala Onion
  3. Punjabi Palak Paneer Tadka

Current Recipe Rating

(4.3 / 5)

2 ratings

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Ingredients

  • Preparation of Gulab Jamun:
  • All Purpose Flour (Maida): 1 cup
  • Mawa- ½ cup
  • Paneer-½ cup
  • Water as required to make dough
  • Desi ghee/vegetable oil- 1 cup for frying gulab jamun
  • Preparation of Gulab Jamun ki Sabji:
  • Fried Gulab jamuns without syrup- 10-12
  • Fresh Curd- 1 cup
  • Onion-2 large size pieces
  • Green chilli- 2 pieces
  • Ginger- 1 piece
  • Cashew nut 8-10 pieces
  • Desi Ghee/Butter 5-6 tablespoon
  • Malai/Cream- 2 tablespoon
  • Coriander leaves
  • Spices: Red chili powder- ½ teaspoon, Tumeric powder-1/2 teaspoon,Coriander powder- 3 tablespoon, Kasoori Methi-1/2 teaspoon
  • Whole garam masala-Bay leaves-2-3 leaves, Cloves-2-3 pieces,Cardamom-3-4 pieces and Cinnamon-1 small piece
  • Salt, Asafoetida, Cumin Seeds as per taste

Instructions

  1. Preparation of Gulab Jamun:
  2. Take grated mawa, maida and grated paneer in a plate and knead it to make soft dough.
  3. Make small round balls and fry it in oil/ghee in a pan till it becomes golden brown. If the balls don't crack then you can use this mixture to make more gulab jamuns
  4. If it cracks then add 1-2 teaspoon maida in mixture and knead it for 4-5 minutes. Again check it by frying one gulab jamun. If it is fine then continue frying.
  5. You can keep fried gulab jamun for 15-20 days in the refrigerator.
  6. Preparation of Gulab Jamun ki Sabji:
  7. Put fried gulab jamun in lukewarm water for 10-15 minutes and drain it.
  8. Put cut pieces of onion, green chilli, cashew nuts and ginger in the grinder jar and grind it to make a paste.
  9. Add desi ghee in a pan. For tempering , put cumin seeds, asafoetida and whole garam masala
  10. Add onion paste to it and fry it for 15-20 minutes till ghee separates from paste.
  11. Add all spices and fry for 8-10 minutes on medium flame.
  12. Mix curd properly into it then stir continuously for 10-15 minutes on sim. If required then add one bowl water
  13. Add malai or cream and kasoori methi and put off the gas.
  14. Now add gulabjamun in hot gravy when ready to serve and garnish with coriander leaves.
  15. Delicious Gulab Jamun sabzi is ready to serve and enjoy with family. Remarks: if you don’t want use onion, then make gravy of masala and curd. Put gulab jamun in gravy when ready to serve otherwise it will crack.

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

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