Gulab Jamun ki Sabzi


8 Haldriam’s Gulab Jamun 

2 Tbsp Oil

2 Black Cardamoms

1 Tsp Cumin Seeds (Jeera) 

1 Tsp Chopped Ginger 

1 Tsp Chopped Garlic

1-2 Green Chilies, Finely Chopped

½ Cup Grated Onion 

½ Tsp Kashmiri Red Chili Powder

¼ Tsp Turmeric Powder

½ Tsp Cumin (Jeera) Powder

1 Tsp Coriander Powder

1 Cup Fresh Tomato Puree

Salt to Taste

A pinch dried Fenugreek Leaves (kasuri Methi) Powder

1 Tbsp Fresh Cream + For Drizzling

Fresh Coriander Sprigs for Garnishing

Grated Khoya for Sprinkling 


  • In a bowl separate the gulabjamuns from the sugar syrup and put it into a bowl of boiled in water. Keep it aside for about 10-15 mins.
  • In a heated pan add 2 Tbsp oil, add 2 black cardamoms.
  • Add 1 Tsp of cumin seeds, 1 Tsp Chopped Ginger, 1 Tsp Chopped Garlic & mix it all.
  • Add 1-2 Chopped green chilies, ½ cup grated onion, mix all ingredients well and let it cook for a bit till the onions turns a bit brown.
  • Add ½ Tsp of Red Chili powder (preferably use Kashmiri chili powder), ¼ Tsp Turmeric Powder, ½ Tsp Cumin Powder & 1 Tsp Coriander powder let it cook till specs of oil appear
  • Add 1 cup of fresh tomato puree & salt to taste. Mix well and let it cook till the specs of oil start appearing again
  • Remove the 2 black cardamoms and putt the mixture into a blender and blend till nice thick paste is formed.
  • Put the masala back into the pan add a little bit of water stir the mixture well.
  • Remove the Gulab jamun’s from the boiling water and add it to the mixture in the pan.
  • Add a pinch of Kasuri Methi Powder