Gulab Jamun ki Subzi


Added to 1 cookbook   This recipe has been viewed 37288 times can make the koftas and keep in the fridge for 10-15 days..
2.while making koftas you can add paneer to the mix and make. can make jain gravy for it without adding onion and garlic...
4. add the koftas into the gravy only while serving not much before...

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Gulab Jamun ki Subzi recipe - How to make Gulab Jamun ki Subzi

Preparation Time:    Cooking Time:    Total Time:     4
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for gulab jamun kofta :
100 gms gulab jamun mix
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ginger-green chilli paste

for gravy...
2 tomatoes
5 to 6 cashewnuts (kaju) (soaked in water till soft)
5 to 6 soaked raisins (kismis)
1 tsp sesame seeds (til)
2 to 3 green chillies (depending upon the hotness)
1/2 " piece of ginger (adrak)
4 to 5 garlic (lehsun) flakes
small coconut piece

for tadka...
2 tbsp oil
mustard seeds ( rai / sarson) , cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tbsp chopped onions
5 to 6 cashewnuts (kaju)
2 to 3 cloves (laung / lavang)
garam masala or kitchen king masala or any punjabi masala
turmeric powder (haldi)
salt to taste
coriander (dhania) powder
chilli powder
sugar to taste
fresh cream

  1. Make the koftas of the gulab jamun mix addin all the ingredients.
  2. Deep fry the koftas till brown and keep them aside.
  3. Grind all the ingredients for the gravy given,make a fine paste
  4. Heat the oil in the pan and add rai jeera and hing and let them crackle
  5. Add onions, kaju and lavang and fry till onions are brown
  6. Now add the gravy and cook it till oil seperates then add haldi, red chilly powder,garam masala,salt , pinch of sugar,dhaniya powder
  7. Add the fresh cream and the gulab jamun koftas 10 minutes before serving.
  8. Garnish it with paneer , fresh cream and kaju, dyy grapes
  9. serve hot.

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This recipe was contributed by sonudinu on 04 Aug 2006

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