Gulab Jamun Ki Subzi

Gulab jamuns in tomato gravy with flavour of kasuri methi Servings : 4

INGREDIENTS Gulab jamuns 16 small Tomatoes, chopped 5 medium Oil 1 tablespoon Butter 1 tablespoon Green cardamoms 4 Cloves 5 Ginger paste 2 teaspoons Garlic paste 2 teaspoons Red chilli powder 1 teaspoon Salt to taste Garam masala powder 1 teaspoon Dry fenugreek leaves (kasuri methi) 1 teaspoon Cream 1/2 cup Fresh coriander leaves, chopped 1 tablespoon

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.