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06-09-2011, 08:48 PM
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GULAB JAMUN KI SUBZI
Gulab jamuns in tomato gravy with flavour of kasuri methi
Servings : 4
INGREDIENTS
Gulab jamuns
16 small
Tomatoes, chopped
5 medium
Oil
1 tablespoon
Butter
1 tablespoon
Green cardamoms
4
Cloves
5
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons
Red chilli powder
1 teaspoon
Salt
to taste
Garam masala powder
1 teaspoon
Dry fenugreek leaves (kasuri methi)
1 teaspoon
Cream
1/2 cup
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Take the tomato pieces in a blender. Add quarter cup of water and blend till smooth. Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave oven on HIGH (100%) for a minute. Heat oil and butter in a pan. Add green cardamoms, cloves, ginger paste, garlic paste and sauté. Add a little water so that the masala does not burn. Add tomato puree, red chilli powder and salt and mix. Drain the water from the gulab jamuns. Add the drained water to the masala and bring to a boil and further cook on medium heat for ten to fifteen minutes. Add garam masala powder, kasoori methi and mix. Add cream and mix. Add chopped coriander leaves and mix well. Add gulab jamuns in the gravy and mix gently. Transfer into a serving bowl and serve.
GULAB JAMUN KI SUBZI
Gulab jamuns in tomato gravy with flavour of kasuri methi
Servings : 4
INGREDIENTS
Gulab jamuns
16 small
Tomatoes, chopped
5 medium
Oil
1 tablespoon
Butter
1 tablespoon
Green cardamoms
4
Cloves
5
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons
Red chilli powder
1 teaspoon
Salt
to taste
Garam masala powder
1 teaspoon
Dry fenugreek leaves (kasuri methi)
1 teaspoon
Cream
1/2 cup
Fresh coriander leaves, chopped
1 tablespoon
METHOD
Take the tomato pieces in a blender. Add quarter cup of water and blend till smooth. Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave oven on HIGH (100%) for a minute. Heat oil and butter in a pan. Add green cardamoms, cloves, ginger paste, garlic paste and sauté. Add a little water so that the masala does not burn. Add tomato puree, red chilli powder and salt and mix. Drain the water from the gulab jamuns. Add the drained water to the masala and bring to a boil and further cook on medium heat for ten to fifteen minutes. Add garam masala powder, kasoori methi and mix. Add cream and mix. Add chopped coriander leaves and mix well. Add gulab jamuns in the gravy and mix gently. Transfer into a serving bowl and serve.