Introduction
 

Gulab Jamun Ki Sabji, a dish that holds a special place in my heart and on my dining table. Let me take you back to the time when I first encountered this unique recipe. It was during a family gathering, and my grandmother surprised us all by serving Gulab Jamun Ki Sabji for dinner. At first, I was skeptical—how could the beloved dessert, gulab jamun, be transformed into a savory dish? But one bite changed my perspective entirely. The soft and spongy gulab jamuns soaked in a flavorful gravy were a revelation. Since then, Gulab Jamun Ki Sabji has been a favorite in our family, a dish that always sparks conversations and fond memories.

 

 

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Ingredients of Gulab Jamun

 

• Khoya: ½ cup
• Paneer: 1 cup
• Salt: a pinch
• Javitri powder: a pinch
• Elaichi powder: ½ tsp
• Cornflour: 2 tbsp
• Pista (chopped): 1 tbsp

 

Ingredients of Sabzi

 

• Oil: 4 tbsp
• Bayleaf: 1 pc
• Cinnamon: 1 inch
• Black cardamom: 1 pc
• Green cardamom: 3 pcs
• Cloves: 4-5 pcs
• Black pepper: 10-12 pcs
• Saunf: 1 tsp
• Coriander seeds: 1 tbsp
• Onion (sliced): 1 cup
• Garlic: 8-9 pcs
• Green chilli: 2 pcs
• Ginger: ½ inch
• Tomatoes: 1 cup
• Salt: 1 tbsp
• Jeera: 1 tsp
• Turmeric powder: ½ tsp
• Red chilli powder: 1 tsp
• Coriander powder: 1 tsp
• Jeera powder: 1 tsp
• Garam masala: ½ tsp
• Curd: ½ cup
• Water: as required
• Kasuri methi: 1 tbsp
• Coriander (chopped): 1 tbsp
• Fresh cream: ¼ cup

 

Instructions of Gulab

 

Prepare the Dough:
Knead the khoya until smooth, then add grated paneer. Mix well.

Add Spices and Cornflour:
Incorporate salt, javitri powder, elaichi powder, and cornflour into the mixture. Knead until a soft dough forms.

Shape the Gulab Jamun Balls:
Divide the dough into equal portions. Stuff each portion with chopped pista and shape them into round balls.

Fry the Gulab Jamuns:
Heat oil on low flame. Fry the Gulab Jamun balls until golden brown. Set aside to drain excess oil.

 

 

Instructions of Sabzi

 

Prepare the Spice Base:
Heat oil in a pan. Add bay leaves, cinnamon, black cardamom, green cardamom, cloves, black pepper, saunf, and jeera. Let them splutter.

Cook the Aromatics:
Add sliced onions, garlic, green chilli, and ginger. Sauté until onions become translucent.

Cook the Tomatoes:
Add chopped tomatoes and a pinch of salt. Cook until tomatoes soften. Let the mixture cool, then blend into a smooth paste.

Prepare the Gravy:
In another pan, heat oil. Add jeera, turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala. Sauté briefly.

Incorporate the Blended Paste:
Pour in the curd and cook until it releases its oils. Add the blended tomato-onion paste and water. Cook until the gravy thickens.

Finish the Sabzi:
Add salt, kasoori methi, and chopped coriander. Introduce the fried Gulab Jamun balls into the gravy. Let them soak up the flavors.

Serve:
Finish with a generous dollop of fresh cream. Stir well and serve hot.

 

 

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About the Recipe

 

Gulab Jamun Ki Sabji is a unique and innovative dish that combines the indulgent sweetness of gulab jamuns with the savory flavors of a traditional Indian curry. Originating from the royal kitchens of Rajasthan, this dish is a testament to the culinary creativity of Indian cuisine.

 

To prepare Gulab Jamun Ki Sabji, soft and spongy gulab jamuns are cooked in a rich and aromatic gravy made from tomatoes, onions, garlic, and a blend of spices. The sweetness of the gulab jamuns perfectly balances the tanginess of the gravy, resulting in a harmonious blend of flavors that tantalize the taste buds.

 

 

Cooking Tips

 

1. Selecting Gulab Jamuns: Opt for soft and spongy gulab jamuns for the best texture in the sabji.

2. Adjusting Spices: Feel free to adjust the amount of spices according to your taste preferences to achieve the desired level of heat and flavor.

3. Serving Fresh: Gulab Jamun Ki Sabji is best served fresh and hot, so plan accordingly to enjoy it at its finest.

 

 

Pairing Guide

 

• Beverage: Pair Gulab Jamun Ki Sabji with a refreshing glass of lassi or a cool cucumber mint drink to balance out the richness of the dish.

• Side Dish: Serve with warm rotis or steamed rice and a side of crunchy papad or pickles for a complete meal experience.

 

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Frequently Asked Questions about Gulab Jamun Ki Sabji

 

1. What is Gulab Jamun Ki Sabji?

   • Gulab Jamun Ki Sabji is an Indian dish made by cooking soft and spongy gulab jamuns in a savory gravy made from tomatoes, onions, garlic, and spices.

2. How do you make Gulab Jamun Ki Sabji?

   • To make Gulab Jamun Ki Sabji, prepare soft gulab jamuns and cook them in a rich and aromatic gravy made from tomatoes, onions, garlic, and spices.

3. Is Gulab Jamun Ki Sabji sweet or savory?

   • Gulab Jamun Ki Sabji is a unique combination of sweet and savory flavors, with the sweetness of the gulab jamuns balancing the tanginess of the gravy.

4. Can I use store-bought gulab jamuns for this dish?

   • Yes, you can use store-bought gulab jamuns or homemade ones for Gulab Jamun Ki Sabji.

5. Is Gulab Jamun Ki Sabji a traditional dish?

   • While not as commonly found as traditional Indian curries, Gulab Jamun Ki Sabji has its roots in royal Rajasthani cuisine and is considered a delicacy.

6. Can I adjust the sweetness of Gulab Jamun Ki Sabji?

   • Yes, you can adjust the sweetness of the dish by varying the amount of sugar or adding more or less gulab jamuns accordingly.

7. How long does it take to cook Gulab Jamun Ki Sabji?

   • Cooking time may vary but typically takes around 20-30 minutes to prepare Gulab Jamun Ki Sabji.

8. Can I make Gulab Jamun Ki Sabji ahead of time?

   • Yes, you can prepare Gulab Jamun Ki Sabji in advance and reheat it before serving.

9. What is the origin of Gulab Jamun Ki Sabji?

   • Gulab Jamun Ki Sabji originates from the royal kitchens of Rajasthan, where it was created as a unique and indulgent dish.

10. Can I freeze leftover Gulab Jamun Ki Sabji?

    • While it's best enjoyed fresh, you can freeze leftover Gulab Jamun Ki Sabji in an airtight container for up to a month. Thaw and reheat before serving.

 

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