Gulab Jamun Ki Sabji is a delicious Rajasthani Curry which is popular in Jodhpur. It is best served with roti or steamed rice. Here is how to make Gulab Jamun ki Sabji Recipe.
I love the soft and yummy Gulab Jamuns. In fact, from childhood I would never wait the Jamuns to be dipped in the sugar syrup. The fried balls are enough to tempt me. Trust me, they taste great even before they are sweetened after being immersed in sugar syrup.
The same is passed to my little one, who enjoys Jamuns in various other recipes. My mom knows I love the Khoya balls hot straight from the wok, and would reserve a couple of them for me.
I learnt this recipe of Gulab Jamun Ki Sabji Recipe from her, and still remember how it became an instant hit when I tried it while my friends turned up the other day.
Gulab Jamun ki Sabji is a dish from Rajasthan. You won’t find it in many restaurants, but it is still made in homes.
On our recent trip to Jodhpur, we tried this sabji at one of the restaurants near the bus station and relived the taste of childhood.
Just like Khoya Matar Makhana and Achari Chole, It has now become my favourite to make whenever I have guests at home. Wondering what else the Khoya can be offering you? Here is a simple and less time consuming, yet rich gravy for your rotis and naans.
Tired off the regular sabzis or gravies for the flat breads? The same thing triggered me to share the Gulab Jamun recipe with all.
No, you would not be using the sweet jamuns, but skip the step of sugar syrup bath for these lovely and tempting Khoya balls. Fewer ingredients, and more importantly those that would be found on the kitchen shelf always are used here.
If you can grab some Khoya, and have all-purpose flour, and the regular kitchen masala powders ready, you can immediately give it a go. Here is how to make Gulab Jamun Ki Sabji.
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Gulab Jamun Ki Sabji Recipe
Gulab Jamun Ki Sabzi
Gulab Jamun Ki Sabzi is a delicious Rajasthani Curry which is popular in Jodhpur. It is best served with roti or steamed rice. Here is how to make it.
For the jamun
- 200 g Khoya
- 2 tbsp Maida
- Salt to taste
- Oil for frying
For the gravy
- 2 tbsp Vegetable Oil
- 2 tbsp Ghee
- 1 cup Onion paste Coarsely Ground
- 2 tsp Ginger Garlic Paste
- 1 cup Curd
- 2 tsp Maida
- 2 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1/4 cup Khoya Grated
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Coriander Chopped
For the Jamun
Mash the khoya nicely with the heels of your hands until smooth and grain free.
Add flour slowly and keep mashing until well blended and a smooth dough is formed.
Add salt and mix well.
Make small smooth balls from the dough.
Heat oil or ghee in a pan and when the oil is hot, add the balls in the hot oil.
Simmer the heat to low and fry the balls till golden brown from both the sides.
Drain the balls in a plate.
For the Gravy
Heat vegetable oil and Ghee in a karahi.
Add onion paste and fry until almost browned.
Add ginger garlic paste and fry until nicely browned.
Now add little water if the onion is sticking to the karahi.
Whisk curd with maida, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt.
Add 2 cups of water in the curd mixture and mix well.
Add the curd mixture in the karahi and cook for 2-3 minutes.
Now add khoya and lemon juice and cook for another 2-3 minutes.
Add more water to thin the gravy.
Add the Jamuns just when you are ready to serve.
Give it a boil once again.
Garnish with coriander and serve hot.
You can add some salt, chopped green chillies and coriander in the jamun mix.
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