How to Cook Gulab Jamun as a Spicy Gravy
Ingredients Required for preparing Gulab Jamun as a Spicy Gravy
Gulab Jaamun Powder - 100 Gram
Water - As much as required
Oil - For Frying
Onion (Finely Chopped)- 1 Big
Tomato (Mashed) - 1 Hybrid Variety
Ginger & Garlic (Paste) - 1 Table Spoon
Garam Masala Powder - 1 Tea Spoon
Coriander Powder - 1 Tea Spoon
Turmeric Powder - 1 Tea Spoon
Chili Powder - 1 Tea Spoon
Fennel Seeds - 1 Tea Spoon
Bay Leaf - 1 Piece
Cinnamon - 2 Inch Stick
Cloves - 3 Pieces
Salt as much as required
For Garnishing
Mint leaves
Coriander leaves
Curry leaves
Spicy Gulab Jamun Gravy cooking procedure
First take a bowl and put the Gulab Jaamun powder to it. In this add required amount of water little by little. Do not pour too much water or knead the flour too much hard. Doing either extremes will spoil the Gulab Jaamun balls. So be careful while pouring water. Knead it with the right consistency. Then make it into small balls and keep it aside.
Now take a pan and pour oil in it. Heat the oil in medium flame and fry the Gulab Jaamun balls until it turns to golden brown.
After frying the Gulab Jaamun balls put it in a tissue paper so that the excess oil from it will drain out.
Now we have to prepare the gravy for which you must take a deep bottom pan.
Add a spoon of oil in this pan and heat it. Once it heats add the fennel seeds, cloves, cinnamon and bay leaf to it.
After these ingredients fry slightly, add the finely chopped onion in it. Nor fry the onion until it turns to transparent color and become golden brown.
After this add alll the spice powders mentioned above (Garam Masala Powder, Coriander Powder, Turmeric Powder and Chili Powder). With this you can also add required amount of salt.
After adding all these spice powders you can add the ginger and garlic paste with this and saute for some time. After it losses its rawness you can add the mashed tomato with this.
Once the tomato is cooked and blended with all the other ingredients, you can add required amount of water with this.
At this stage you have to cook in high flame until the water that you have added boils. After that you can shut out the flame and wait for the dish to get little colder.
Do not put the Jaamun balls when the spicy gravy is too hot. Then the Jaamun balls will become too soft and dissolve in the gravy. So be careful to put the Gulab Jaamun balls only after the gravy comes to normal temperature. After adding the Jaamun balls wait for at least half an hour so that the balls absorbs all the taste and smell from the spicy gravy.
After half an hour your Spicy Gulab Jaamun Gray is ready to be served. If you wish to serve it hot, take out the Gulab Jaamun balls and re heat the gravy alone.
Ingredients Required for preparing Gulab Jamun as a Spicy Gravy
Gulab Jaamun Powder - 100 Gram
Water - As much as required
Oil - For Frying
Onion (Finely Chopped)- 1 Big
Tomato (Mashed) - 1 Hybrid Variety
Ginger & Garlic (Paste) - 1 Table Spoon
Garam Masala Powder - 1 Tea Spoon
Coriander Powder - 1 Tea Spoon
Turmeric Powder - 1 Tea Spoon
Chili Powder - 1 Tea Spoon
Fennel Seeds - 1 Tea Spoon
Bay Leaf - 1 Piece
Cinnamon - 2 Inch Stick
Cloves - 3 Pieces
Salt as much as required
For Garnishing
Mint leaves
Coriander leaves
Curry leaves
Spicy Gulab Jamun Gravy cooking procedure
First take a bowl and put the Gulab Jaamun powder to it. In this add required amount of water little by little. Do not pour too much water or knead the flour too much hard. Doing either extremes will spoil the Gulab Jaamun balls. So be careful while pouring water. Knead it with the right consistency. Then make it into small balls and keep it aside.
Now take a pan and pour oil in it. Heat the oil in medium flame and fry the Gulab Jaamun balls until it turns to golden brown.
After frying the Gulab Jaamun balls put it in a tissue paper so that the excess oil from it will drain out.
Now we have to prepare the gravy for which you must take a deep bottom pan.
Add a spoon of oil in this pan and heat it. Once it heats add the fennel seeds, cloves, cinnamon and bay leaf to it.
After these ingredients fry slightly, add the finely chopped onion in it. Nor fry the onion until it turns to transparent color and become golden brown.
After this add alll the spice powders mentioned above (Garam Masala Powder, Coriander Powder, Turmeric Powder and Chili Powder). With this you can also add required amount of salt.
After adding all these spice powders you can add the ginger and garlic paste with this and saute for some time. After it losses its rawness you can add the mashed tomato with this.
Once the tomato is cooked and blended with all the other ingredients, you can add required amount of water with this.
At this stage you have to cook in high flame until the water that you have added boils. After that you can shut out the flame and wait for the dish to get little colder.
Do not put the Jaamun balls when the spicy gravy is too hot. Then the Jaamun balls will become too soft and dissolve in the gravy. So be careful to put the Gulab Jaamun balls only after the gravy comes to normal temperature. After adding the Jaamun balls wait for at least half an hour so that the balls absorbs all the taste and smell from the spicy gravy.
After half an hour your Spicy Gulab Jaamun Gray is ready to be served. If you wish to serve it hot, take out the Gulab Jaamun balls and re heat the gravy alone.
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