Last week i made Gulab jamun using instant mix and i had some leftover dough lying in my pantry.My MIL had told me once about jamun kofta.So i thought of using the leftover by making this gravy.I googled and got this recipe from Cook at ease.I followed the same recipe with some changes.It came out very well.Its taste and texture reminded my paneer butter masala recipe.We all enjoyed with chapathi.Raksha ate half of the jamuns before adding to the gravy
.She liked it very much.I coudn’t bring round shape to the balls as i made with the leftover wet dough.But i am sure u’ll get nice shape as in the original recipe if u try with mix powder.Do try this for ur kid’s get together or birthday parties.They’ll love it for sure!
Gulab jamun kofta curry recipe
Jamun kofta curry – Blended with mild sweetness,tanginess.Kids would love it.
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To make jamun balls
- Instant gulab jamun mix – 100 gms
- Big onion – 1 no (finely chopped)
- Boiled & Mashed potato – 1 no
- Green chilli – 1 no
- Red chilli powder – 1 tsp
- Coriander leaves – 2 tbsp
- Oil – to deep fry
To grind – 1
- Tomato -1 no
- Big onion – 1 no
- Green chilli – 1 no
To grind – 2
- Cashews – 10 nos
- Poppy seeds- 1 tsp
To saute in oil
- Cooking oil+ghee – 2 tbsp+2 tsp
- Jeera/Cumin seeds- 1/2 tsp
- Ginger&Garlic paste – 1 tsp
- Big onion – 1 no
- Red chilli powder – 1-1.5 tsp
- Coriander powder – 1 tbsp
- Garam masala powder – 1 tsp
- Turmeric powder – 1/8 tsp
- Fresh curd – 1/3 cup
- Milk – 1 cup (add more if needed)
- Kasuri methi – 1/2 tsp
- Salt -as needed
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METHOD
- Grind all the ingredients given under”To grind-1” to a smooth paste and set aside.Soak poppy seeds and cashews in little water and set aside.
- In the mean time,add all the items given under “ To make balls” to the jamun mix.Mix well to make the dough.Make balls and deep fry them till golden brown.Remove and set aside.
- Next,grind the soaked poppy & cashews to a smooth paste adding little water and set aside.
- In a kadai,heat oil+ghee and splutter the jeera,Saute the onions,g&g paste for a minute.Then add the ground tomato paste.Add all the spice powders & salt.Mix well and saute for few minutes till raw smell emanates completely.
- Now add the ground cashew paste and curd.Mix well.Add little water if necessary.Allow it to boil for few minutes in medium flame till oil separates.
- Lastly add milk and boil for another few minutes.Adjust the consistency of gravy as u need.Add more milk if necessary and check for the salt & spices.
- Add crushed kasuri methi, boil for few seconds and switch off the flame.Garnish with coriander leaves .
- Add the deep fried jamun balls only 10 minutes before serving because the balls may dissolve as they are very soft.
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Note
- Adding the cooked & mashed potato acts as binding agent.So do not skip it.
- No problem if the jamun dough becomes slightly watery.No need to rest the dough.U can deep fry them immediately.
- The consistency of the gravy can be adjusted by adding more milk.Make the gravy slightly thin as it will thicken after it cools down.
- Using fresh curd is important else gravy will taste tangy.
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Serve with roti/Naan/Chapathi. Tastes yummy and creamy !
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