Name: Rajasthani Gulab Jamun Ki Sabzi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 75 g Khoya, mawa, crumbled; 25 g Paneer, finely grated; 1 tbsp All-Purpose Flour, maida, for binding the jamuns; ⅛ tsp Baking Soda, a tiny pinch to make the jamuns soft; ½ cup Indian-Style Yogurt, whisked smoothly; 6 Cashews, soaked and ground to a paste; ¼ cup Tomato Puree; ½ tbsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ½ tsp Ground Coriander; ¼ tsp Garam Masala; 1½ tbsp Ghee, for the gravy; ½ cup Cooking Oil, for deep frying the jamuns; ¾ cup Water; ¾ tsp Salt, divided (a pinch in jamuns, rest in gravy)

50 mintotal

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Medium

Add to your week

Method

Make the savoury jamuns: on a wide plate, knead the crumbled khoya, grated paneer, plain flour (maida), baking soda and a small pinch of salt together. Work it with the heel of your hand until you have an even, smooth dough with no cracks.
Portion and roll the resulting dough into exact, small, marble-sized round balls.
Heat the cooking oil in a kadhai on medium-low heat. Gently and watchfully deep fry the raw balls until they successfully yield a dark, consistently even golden-brown exterior. Remove diligently and drain on paper towels. Set aside securely.
Make the Gravy: Heat the ghee in a heavy pan. Introduce the cumin seeds and let them splutter enthusiastically. Add the ginger-garlic paste and sauté swiftly for a minute.
Stir in the tomato puree, turmeric, Kashmiri red chilli powder and coriander powder. Cook it down until the ghee separates from the thick masala.
Lower the flame to the absolute minimum. Whisk in the curd rapidly to inhibit any curdling. Cook this emulsion for 3-4 minutes, then stir in the luxuriant cashew paste. Roast the combined mixture for an additional 2 minutes.
3–4 min2 min
Add the measured warm water and the rest of the salt. Bring the gravy to a steady simmer and let it cook for 5 minutes.
5 min
Just 5 minutes before serving, drop the fried savoury gulab jamuns into the hot gravy. Stir in the garam masala. Turn off the heat at once and let the jamuns soak up the gravy on their own. Serve warm.
5 min

How to tell it's done

Unbelievably soft, porous, melt-in-the-mouth khoya balls submerged in a tangy, thick, creamy, and heavily spiced golden-orange sauce.

Getting it right

Tip

The jamuns are extremely delicate. If you boil them vigorously in the gravy, they will completely dissolve. Just drop them into the hot gravy, turn off the heat, and let residual heat do the softening magic.

What to serve it with

A highly prestigious Jodhpuri wedding dish. Best served with hot Puris, Missi Roti, or rich Pulao.

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