Rasgulle ki sabzi

Name: Rasgulle ki sabzi
Cuisine: American
Ingredients: 12-15 rasgulle; 2 large tomatoes; 1 1/2 tsb khuskhus; 15 cashews; 1 tbsp ginger garlic paste; 1/2 tsp Jeera powder; 1 tsp red chilli powder; 1/2 tsp garam masala + some for sprinkling; 1/2 cup cream; As needed Hot water; 5 tbsp butter; 2 tbsp oil; 1 inch piece cinnamon; 2-3 green cardamom; 2 black cardamom; 2-3 green chillies; 1/2 tsp Jeera; 4 cloves; to taste Salt; 1 onion for garnish; 2 fresh red chillies for garnish; As needed Coriander for garnish; As needed Vinegar to soak onion rings

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

A sweet converted into a savoury dish. Rasgulle ki sabzi. This recipe is close to my heart as it got me to meet my favourite Chef Kunal Kapur. He even tasted the sabzi made by me.#CookClick

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

A sweet converted into a savoury dish. Rasgulle ki sabzi. This recipe is close to my heart as it got me to meet my favourite Chef Kunal Kapur. He even tasted the sabzi made by me.#CookClick

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Ingredients

12-15rasgulle
2large tomatoes
1 1/2tsb khuskhus
15cashews
1 tbspginger garlic paste
1/2 tspJeera powder
1 tspred chilli powder
1/2 tspgaram masala + some for sprinkling
1/2 cupcream
As neededHot water
5 tbspbutter
2 tbspoil
1 inchpiece cinnamon
2-3green cardamom
2black cardamom
2-3green chillies
1/2 tspJeera
4cloves
to tasteSalt
1onion for garnish
2fresh red chillies for garnish
As neededCoriander for garnish
As neededVinegar to soak onion rings

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Steps

1

Squeeze out the sugar syrup from the rasgullas. Soak the rasgullas in hot salted water for a few minutes. Again squeeze out water from the rasgullas and keep aside.
2

Soak the khuskhus and cashews in water for 10 - 15 minutes. Then grind them to get a smooth paste.
3

Roast the tomatoes over high flame till the skin turns black. Let the tomatoes cool and peel the skin. Grind the tomatoes to a smooth puree.
4

Heat 1 tsp butter in a non stick pan and fry the rasgullas for a few minutes till you get a slight golden colour on them. Remove and keep aside.
5

Heat oil and butter in the pan. Add the whole red chillies, zeera and the whole garam masala. Saute for a few minutes and then add the tomato puree. cook for a few minutes.
6

Add ginger garlic paste and the dry masalas and food colouring. Saute for a few minutes. Add the khuskhus and cashews paste. Cook for a few minutes.
7

Add milk and let the mixture boil. Now add salt and water to adjust the consistency.
Add the fried rasgullas, cover and simmer for 5 to 7 minutes.
8

Soak the onion rings in a mixture of water and vinegar and keep for 5 to 10 mins.
Garnish the rasgullas sabzi with red/ green chillies, coriander and the onion rings.
Serve hot with Roti or Paratha. :)