Namaskar.
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Today we will make delicious Gulab Jamun sabji.
It is really delicious.
It a special delicacy of Rajasthan.
You can make it on any occasion,
or when you desire to eat a different sabzi,
then you can make and have it.
To make Gulab jamun sabzi,
first of all you need to make gulab jamuns.
This is 3/4 cup soft mawa,
it is also known as dhaap.
Crumble it.
Take 1/4 cup paneer, crumble it too.
Mix them mash and make them smooth.
Add 1/4 cup araroot to it,
Mash and make a soft dough,
Smooth dough is mashed and ready.
Meanwhile put to heat oil for gulab jamuns.
Pinch out a lump from dough.
Make a round ball.
The dough ball should be very smooth.
There shouldn't be any cracks.
Keep it here,prepare all dough balls likewise.
15 gulab jamun can be made with this quantity of dough.
Now let's fry these.
You can feel the heat on the palm.
Oil is rightly hot.
Put one gulab jamun to fry,
check if the oil is rightly hot.
Gulab jamun is frying well.
Medium hot oil is needed to fry the gulab jamun,
flame should be medium and slow.
Move and fry the gulab jamun till golden brown,
Gulab jamun is golden brown,
take it out.
Hold ladle on the edge of the wok,
so that extra oil drains back to the wok.
Fry all gulab jamuns likewise.
Do not move it with ladle
instantly after dropping in oil,
else they might crack.
Gulab jamun are slightly roasted.
Move it slightly.
If gulab jamun cracks while frying,
that means there is less araroot in the dough.
You can use cornflour instead of araroot.
Add and mix it.
Prepare dough again then make gulab jamun.
Gulab jamun won't crack.
All the gulab jamun are fried and ready.
It takes 5 minutes to fry gulab jamun once.
Heat pan for making gravy.
Add 2 to 3 tbsp oil to it.
Heat oil.
Oil is suffeciently hot.
Add 1/2 tsp cumin seeds to it,
add 1/2 tsp turmeric powder,
Reduce flame to prevent spices from browning.
Add 1 tsp ginger paste ,
Add 1 tsp coriander powder,
2 tsp dry fenugreek leaves,
We have made this dry fenugreek leaves at home,
It can be prepared easily.
You can see it on my channel.
Take a chili cut into quarters,
add it too.
Here we have 20 cashews,
Keep 5 cashews to cut and add.
Take 15 cashews, 3 tomatoes and 2 green chilies,
make fine paste from it.
Add 1/2 tsp red chili powder,
If you prefer it more spicy
then you can add more red chili powder.
Roast the spices till oil floats over it.
Keep flame medium.
Take 5 cashews cut them thick,
making 5 to 6 pieces of it.
Roast the masala well.
The cashew pieces make it more sumptuous.
If you eat onion garlic then
After adding cumin seeds,
add a finely chopped onion,
and add finely chopped garlic cloves.
Roast until slightly pink,
Add all the spices likewise and make gravy.
Oil is separating from the masala.
Masala is roasted,
add fresh whisked curd,
Add curd in small portions.
The curd is already whisked.
Stir is constantly,keep flame high
so that the curd doesnt splatter,
If you take fresh curd,
then the gravy wont turn tangy,
Stir and cook it till it boils.
Oil is separating from the masala.
Add 1 cup water to it.
You can keep the gravy thick or slurry
as desired.
Let it boil.
Gravy is boiling.
Here we have 1 tsp salt.
Salt is added in the end.
Adding it earlier can splatter the curd.
Add 1/4 tsp garam masala.
Garam masala is also added at the end,
the aroma comes out right.
Add some green coriander to it.
Mix it.
Cover and cook the gravy on low flame,
for 3 to 4 minutes.
Gravy is ready.
Add the gulab jamuns to it.
Mix well.
Cover and Keep it on low flame for 1 minute.
The color and texture of sabzi is really good.
It is really fragrant.
Gulab jamun sabzi is ready.
It is really tasty.
Garnish it with some green coriander.
Making it is relly easy.
You just need to make the gulab jamuns cautiously.
While making dough mash it well, smoothen it.
The dough balls should come out smooth.
While frying them the oil should be medium hot,
flame should be low,
You will easily make gravy,
just take care,
that when you add gulab jamun to the gravy,
do not over cook them.
Just cover and cook
on low flame for over a minute.
If you want to make the sabzi in advance,
then do not add koftas and keep in it.
Make garvy and kofta separately.
When you want to serve the sabzi,
then heat the gravy,
add koftas cover for 1 minute and then serve.
This quantity of sabzi is suffecient for4 to 5 members.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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