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| Main Ingredients | Gulab jamuns, Tomatoes |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 16 small gulab jamuns
- 5 medium tomatoes, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 4 green cardamoms
- 5 cloves
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon red chilli powder
- Salt to taste
- 1 teaspoon garam masala powder
- 1 teaspoon dry fenugreek leaves (kasuri methi)
- 1/2 cup cream
- 1 tablespoon chopped fresh coriander leaves
Method
- Take the tomato pieces in a blender. Add quarter cup of water and blend till smooth.
- Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave oven on HIGH (100%) for a minute.
- Heat oil and butter in a pan. Add green cardamoms, cloves, ginger paste, garlic paste and sauté.
- Add a little water so that the masala does not burn. Add tomato puree, red chilli powder and salt and mix.
- Drain the water from the gulab jamuns. Add the drained water to the masala and bring to a boil and further cook on medium heat for ten to fifteen minutes.
- Add garam masala powder, kasoori methi and mix. Add cream and mix. Add chopped coriander leaves and mix well.
- Add gulab jamuns in the gravy and mix gently. Transfer into a serving bowl and serve.
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