How to make Gulab Jamun Ki Subzi -

Gulab jamuns in tomato gravy with flavour of kasuri methi.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gulab jamuns (गुलाब जामुन), Tomatoes (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Ghati Paneer Chonkha Matar Soya Matar - SK Khazana Bhindi Zunka

Gulab Jamun Ki Subzi

Gulab Jamun Ki Subzi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gulab Jamun Ki Subzi Recipe

  • 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer into a serving bowl and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.