GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic)
GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gulab jamun ki sabzi/curry (no-onion, no garlic). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic) is something that I’ve loved my entire life.

Enjoy this Rajasthani no-onion, no-garlic, spicy, rich and tasty Gulab Jamun Ki Sabji with hot, parathas, rotis, phulkas, naan etc. or even Rustle up this savory, spicy Gulab Jamun Ki Sabzi/Curry this Diwali or for that matter on any day and enjoy with hot flat breads or rice; your family and friends. Gulab jamun is very famous rajasthani dish and loved by many, everyone knows that gulab jamun is sweet dish but gulab jamun is also used to make a rich and. Gulab jamun ki subzi is an amazingly innovative savoury vegetable recipe with a popular sweet dish gulab jamun.

To begin with this recipe, we have to first prepare a few components. You can cook gulab jamun ki sabzi/curry (no-onion, no garlic) using 31 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic):
  1. Prepare FOR FOR THE SAVORY GULAB JAMUN DOUGH:
  2. Make ready 1 cup gulab jamun mix (I used Nandini; you can use any brand)
  3. Prepare 1/2 tsp jeera/cumin seeds
  4. Make ready to taste Salt
  5. Make ready as required Milk for making dough
  6. Make ready as required Oil/ghee for frying
  7. Prepare FOR GRAVY:
  8. Make ready For tomato paste:
  9. Take 1 large tomato
  10. Make ready 8-10 cashew nuts (soaked in warm water for 15 minutes)
  11. Make ready 3 green chillies/jalapenos
  12. Take 1 -inch piece ginger, chopped
  13. Get For yogurt or curd mixture:
  14. Prepare 1 cup yogurt, whipped smooth
  15. Make ready 1/4 teaspoon hing/asafetida powder
  16. Take 1/2 teaspoon crushed kasoori methi/fenugreek leaves
  17. Get OTHER INGREDIENTS:
  18. Make ready 2 tablespoons oil
  19. Take 2 tablespoons ghee
  20. Get 1 teaspoon jeera/cumin seeds
  21. Make ready 3 cloves
  22. Prepare 1 -inch piece cinnamon stick
  23. Make ready 2 green cardamoms
  24. Prepare 1 large bay leaf
  25. Take 1 tablespoon red chilli powder
  26. Prepare 1/2 teaspoon haldi/turmeric powder
  27. Prepare 2 tablespoons coriander/dhania powder
  28. Prepare 1 teaspoon jeera powder
  29. Prepare 1 teaspoon sugar
  30. Get to taste Salt
  31. Make ready as needed Coriander leaves/cilantro for garnishing

There should be no cracks or wrinkles in the shaped gulab jamuns. I prefer to roll them into long sticks, evenly divide them into equal sizes and shape them. Gulab Jamun Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. The recipie is listed in Milk Powder Gulab Jamun.

Instructions to make GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic):
  1. TO MAKE THE SAVORY GULAB JAMUN BALLS: - Add salt to taste and jeera to the dry gulab jamun mix. - Mix in milk, a few tablespoons at a time until you get a soft dough. - Make it a bit sticky as the mixture will absorb the milk and become dry.
  2. Keep aside for 10 minutes. - After 10 minutes, knead lightly to form a soft dough that does not stick to your hands. - If needed, add more milk and if the dough is too sticky, stir in some maida or flour.
  3. Heat oil/ghee on medium-high heat for about 5 minutes and then lower the heat to medium-low. - - Grease your hands with some oil and make tiny smooth balls of the dough. The trick is to keep pressing the dough ball ever so lightly and then form smooth, crack-free balls.
  4. Once the oil becomes warm (add a small piece of the dough into the oil and if it rises immediately, the oil is too hot and if it settles to the bottom, it is too cold; the dough balls should rise gently and then simmer in the warm
  5. Keep flipping the dough balls continuously in the oil to fry evenly all over. - When golden brown, remove and place on oil-absorbent paper towels to soak up the excess oil. - Continue with the rest of the dough.
  6. TO MAKE THE TOMATO PASTE: - Make a fine paste of tomatoes, green chilies, ginger and cashew. - Keep aside.
  7. TO MAKE THE GRAVY: - Heat oil/ghee in a large deep saucepan and once the oil is hot, add the dry spices: jeera, cloves, cinnamon, cardamoms and bay leaf; sauté on medium high for a few seconds.
  8. Stir in the tomato paste and fry well for a few minutes until the oil starts to separate. At this point, you can remove the whole spices (cloves, cardamoms and bay leaf); optional.
  9. Then add the dry spice powders: red chilli powder, haldi, coriander and cumin powders. - Give it a good mix and saute again for a few seconds until the oil separates.
  10. Lower the heat to medium-low and add the whipped curd/yogurt along with hing and kasoori methi powders. - Give it a good stir. - Cook, stirring continuously (this prevents the yogurt from curdling).
  11. Close with a lid and cook on low heat for a few minutes until you see the fat/oil separating. - Add salt to taste along with sugar (to balance the acidity of the yogurt). Mix well. - Stir in enough water/milk to make slightly watery gravy as once you add the gulab jamuns, they will soak up the gravy quickly! - Adjust the salt and sugar to suit your taste. - Gently add the fried savory gulab jamuns (just before serving) into the simmering gravy and heat for about 5 minutes.
  12. Garnish with finely chopped coriander leaves and serve hot with methi laccha paratha or some phulkas, parathas, roti, naan etc.
  13. Notes - - The fried gulab jamun balls can be fried ahead of time and then added to the gravy later. - Adjust the amount of spices according to personal preference. - If you like onions and garlic, you can add one grated onion and 2 cloves of grated garlic just before adding the tomato paste. Fry for a few minutes and then add the tomato paste.
  14. Leftover fried, unsoaked gulab jamuns can be stored in the fridge to make gravy or sugar syrup and enjoy later as a sweet or savory dish! - Make sure your gravy is diluted well before adding the gulab jamun dough balls
  15. Enjoy and Happy Cooking!

Find thousands of Urdu recipes online. I've grown up binge-eating paranthas and home-made aloo chips. It can be safe to say that gulab jamun has been my all-time favorite dessert! No Onion no garlic or no overpowering spices just simple and light refreshing curry. Trust me the brinjal/eggplant due to it's meaty and spongy texture Aloo baingan sabzi is tasty curry from North India.

So that is going to wrap this up with this special food gulab jamun ki sabzi/curry (no-onion, no garlic) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!