JODHPURI GULAB JAMUN KI SUBZI

Since so many days, I was thinking of making something different.  Recently, I saw in TV serving  Gulab Jamun ki subz.  I have a friend of mine who is a Rajasthani and asked her about the recipe.  She happily described the recipe to me.  When I made it, the dish was awesome and liked by everyone at home but my friend is used to have spicy dishes, she said the gravy is lacking the spiciness.  Since we cannot consume much spicy food, i have taken the spices according to our requirement.  If you want more spicy, add more masalas.

 Gulab jamun ki sabzi is  a  Rajasthani dish.  The gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.It is a very  heavy and filling  dish  as cashew adds all the richness to it.

Since  my neighbour is Jain an does not eat onion and garlic, I did not add onion in this.  You can add onion while grinding the tomato or can be fried and then add along with cashew while grinding.

Let us look at the recipe now:

Serves: 4
time taken: 1 hour

Ingredients

For Gulab Jamun 

100 gms  Gulab jamun mix (I used chitale brand)
Salt – as per taste
Oil for deep frying

For Gravy 

Tomatoes – 2 nos (fully ripe red tomatoes)
Cardamom - 2 pods
Bay leaf - 1 no
Cloves - 2 nos
Red Chili pd 1/2 tsp or more as per your spice level requirement.
Coriander pd 1/2 tsp 
Cumin pd 1/2 tsp
Turmeric Powder 1/4 tsp 
Cashew nuts - 9-10 (Grind them with little  water into paste)
 or cream 2-3 tbsp
Green chili - 1
oil 3 -4  tbsp  (to make it more rich, can add butter)
Salt to taste

Method 

Gulab Jamuns
To the gulab jamun mix add salt.   Knead the dough softly with water till they come together and form a smooth dough.  Divide the dough in   equal portions and shape  them.  

Heat oil in a large pan and deep-fry the gulab jamuns until golden brown.
Drain them in a paper towel and set aside.

Gravy

Grind tomato and green chillies in a mixer and  Keep aside.  soak the kajus in water.  grind them to a smooth paste. ( fry the kaju with little oil.if you are adding onion, add  fried onion with kaju and grind. )

In a pan heat oil add cardamom, cloves, bay leafs then the tomato puree and cook them well till it boils. Add coriander, red-chilli, turmeric, cumin powders and salt. Add some water to make the mixture a little thin.

Cook the mixture well till it leave out oil in the corners.

Add the fried gulab jamuns in the gravy and boil them . finally, add cashew nut paste and cook them well for 3-4 minutes.  If you are adding cream, do not  boil the curry after adding.

How to serve:

if you are serving immediately then add the gulab jamun to the curry.  If you are serving later on, add the jamuns while serving but ensure that the gravy is hot.