Name: GULAB JAMUN KI SABZI/CURRY (No-onion, No Garlic) recipe by Vanitha Bhat at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: FOR THE SAVORY GULAB JAMUN DOUGH:; 1 cup gulab jamun mix (I used Nandini; you can use any brand); ½ tsp jeera/cumin seeds; Salt to taste; Milk for making dough; Oil/ghee for frying; FOR THE GRAVY:; For tomato paste:; 1 large tomato; 8 to 10 cashew nuts (soaked in warm water for 15 minutes); 3 green chillies/jalapenos; 1-inch piece ginger, chopped; For the yogurt or curd mixture:; 1 cup yogurt, whipped smooth; ¼ teaspoon hing/asafetida powder; ½ teaspoon crushed kasoori methi/fenugreek leaves; Other ingredients:; 2 tablespoons oil; 2 tablespoons ghee; 1 teaspoon jeera/cumin seeds; 3 cloves; 1-inch piece cinnamons stick; 2 green cardamoms; 1 large bay leaf; 1 tablespoon red chilli powder; ½ teaspoon haldi/turmeric powder; 2 tablespoons coriander/dhania powder; 1 teaspoon jeera powder; 1 teaspoon sugar; Salt to taste

Ingredients Serving: 4

FOR THE SAVORY GULAB JAMUN DOUGH:
1 cup gulab jamun mix (I used Nandini; you can use any brand)
½ tsp jeera/cumin seeds
Salt to taste
Milk for making dough
Oil/ghee for frying
FOR THE GRAVY:
For tomato paste:
1 large tomato
8 to 10 cashew nuts (soaked in warm water for 15 minutes)
3 green chillies/jalapenos
1-inch piece ginger, chopped
For the yogurt or curd mixture:
1 cup yogurt, whipped smooth
¼ teaspoon hing/asafetida powder
½ teaspoon crushed kasoori methi/fenugreek leaves
Other ingredients:
2 tablespoons oil
2 tablespoons ghee
1 teaspoon jeera/cumin seeds
3 cloves
1-inch piece cinnamons stick
2 green cardamoms
1 large bay leaf
1 tablespoon red chilli powder
½ teaspoon haldi/turmeric powder
2 tablespoons coriander/dhania powder
1 teaspoon jeera powder
1 teaspoon sugar
Salt to taste
Coriander leaves/cilantro for garnishing

Instructions

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 milk and become dry.
Keep aside for 10 minutes. After 10 minutes, knead lightly to form a soft dough which does not stick to your hands. If needed, add more milk and if the dough is too sticky, stir in some maida or flour.
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.
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 oil/ghee)
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.
TO MAKE THE TOMATO PASTE: Make a fine paste of tomatoes, green chilies, ginger and cashew. Keep aside.
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.
Stir in the tomato paste and fry well for a few minutes until the oil start to separate. At this point, you can remove the whole spices (cloves, cardamoms and bay leaf).
hen add the dry spice powders: red chili powder, haldi, coriander and cumin powders. Give it a good mix and saute again for a few seconds until the oil separates.
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).
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.
Garnish with finely chopped coriander leaves and serve hot with methi laccha paratha or some phulkas, parathas, roti, naan etc.

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