Рецепт Gulab Jamun Spicy Curry
Gulab Jamun Spicy Curry
June 3, 2011 By Radhika 35 Comments
This recipe just happened during one of the recent visit of my SIL’s family. It also coincided with their son’s birthday and I wanted to make something special for him. He informed me that he wanted lots of gulab jamoons which were among his favorites and lots of them we all did enjoy to last us till the next festive season.
Hubby dear being an extravagant shopper as usual came home with lots ready mix packets that I was left pondering over how to spend the unused packs before their expiry dates. You may remember these cookies that I had baked under similar circumstances.
I did not have a certain recipe at hand just had an idea what I wanted the curry to taste like along with rotis. Thus I went about making this curry which turned out be a big hit with my kids.
Spicy Gulab Jamoon Curry
You’ll need:
For the Kofta Balls:
Instant Gulab Jamoon Mix
100 gms / 1/2 cup
Green chillies
3
- Mint leaves, chopped
- 3 tbsp
- Coriander leaves, chopped
- 3 tbsp
- Salt
- To taste
- Oil
- For deep frying
- For the gravy:
- Onion
- 2
- Tomato
- 3
- Ginger
- 1 inch piece
- Garlic
- 3 pods
- Cinnamon stick
- 1 inch stick
- Cloves
- 2
- Cardamom
- 1
- Red chilli powder
- 1 tsp
- Coriander powder
- 1 tsp
- Garam masala powder
- 1/2 tsp
- Coriander leaves
- 5 tbsp
- Salt
- To taste
- Oil
- 4 tbsp
Method:
For the Koftas:
Crumble the instant gulab jamoon powder in a bowl without any lumps. Add to it finely chopped green chillies, chopped mint and coriander leaves, salt and mix well. Make dough using very little water.
Heat a kadai with oil. Make small balls out of the dough and deep fry them in the hot oil over very low flame. Drain on a kitchen paper and keep aside.
For the Gravy:
Heat 4 tsp oil in a kadai. Add cinnamon, cloves and cardamom. Roast till the aroma arises. Add chopped onion and fry till pink. Add the ginger, garlic, tomatoes, and a pinch of salt and cook till the tomatoes turn mushy. Switch off the stove.
Immediately add red chilli and coriander powder and mix well in the heat itself and let it cool down completely. Grind everything in a mixer to a smooth paste using little water.
Heat the remaining oil in the same pan and the ground paste to the oil and cook till the raw smell disappears and the oil starts oozing out of the masala paste. Add required amount of water and let it come to a boil.
Add salt and garam masala powder and cook for 2 more minutes. If serving immediately add the gulab jamun kofta balls at this stage and serve garnished with coriander leaves with rotis, naans etc.,
Notes:
Do not let the koftas in the gravy for long time as they absorb the gravy and tend to get broken and mashed.
Add the koftas just before the time of serving.