Hello foodies, today’s recipe is the shaan of Jodhpur. Yes, and it’s Gulab Jamun Sabji. You will not find this Gulab Jamun Sabji and Kabuli rice anywhere in Rajasthan except Jodhpur. This delicious and yummilicious Sabji is made with Gulab Jamun dipped in the gravy and served with Rotis or rice. By making Gulab Jamun you can make 2 things. The sweet Gulab Jamun and the curry. I know you guys must be in the dilemma that how Gulab Jamun Sabji can be made but yes we are so creative that we have used fried dry gulab jamuns and dipped them into a yummy gravy made with yogurt. And the fried Gulab jamuns are enough to tempt me… So without talking much let’s start the recipe and trust me the end result is worth it.
- For Gulab Jamuns:
- 1 cup khoya
- 1/2 cup all-purpose flour
- A smidgen of cardamom powder
- Oil/Ghee to deep fry
- For gravy:
- 1 cup curd
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chilies finely chopped
- 1 onion diced in a big square shape
- 1/2 cup Paneer chopped in cubes
- Salt to taste
- 5 tbsp ghee
- 1/2 tsp Red pepper powder or to taste
- 1/4 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp cumin seeds
- 6-7 peppercorns
- 2-3 cloves
- 1 bay leaf
- Water/Milk to adjust the consistency of the gravy
- To make Gulab jamuns, mix flour, cardamom powder, and khoya and knead it together for about 5-7 mins. Make it a smooth dough.
- Heat oil/ghee and make small round gulab jamuns balls and fry them until golden brown on medium flame.
- To make gravy heat ghee. When it’s hot add cumin seeds, peppercorns, cloves, and bay leaf. Stir and then add ginger, chili, and garlic.
- Stir it all again and cook for a min. Now add the curd and, to this add the rest of the spices. And cook this all on a medium flame for about 5 mins.
- Now is the time to add the onion and mix and cook for another 10-15 mins. When the curd will get cooked you will see the ghee will start to separate from the sides.
- When you see the ghee has started separating from the gravy add about 1 cup water/milk and mix this and let this come to a boil.
- When it starts to boil add the paneer cubes and let the paneer cubes soak flavor of the gravy for about 5 mins. Cook on medium flame.
- Now right before you add Gulab jamuns turn the flame off and bring it off the stove. Then add it to the gravy and cover and let it sit. The reason why we are not cooking them is they are already cooked first of all and secondly they are soft so they will get mashed up with the gravy if you mix them up or keep them on a burning stove. (If you find your gulab jamuns are hard you can keep them boiling but just for few mins and make sure to bring it off the stove immediately)
- Garnish this with chopped cilantro and serve this hot with the roti. In Rajasthan what we do is we make roti without butter as we add a good amount of ghee into the sabji and, in a plate, we arrange the roti all over and pour the sabji onto it, accompanied with some onion salad or papad.
Ahaan, it sounds so mouthwatering. I know you must be drooling badly. I am sorry for posting these tempting pics, but I would love you to give it a try and would definitely love to hear about it. I hope you enjoyed it. Stay tuned and stay healthy.