INGREDIENTS
Rasgulle Ki Sabzi
Servings - 3 - 4
INGREDIENTS
Milk - 1 litre
Lemon juice - 1 tablespoon
Water - 500 milliliters
All purpose flour - 1 tablespoon
Water - 1 litre
Water - 700 milliliters
Salt - 1/2 teaspoon
Ghee - 1 tablespoon
Cashews - 2 tablespoons
Oil - 2 tablespoons
Bay leaf - 2
Cinnamon stick - 1 inch
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onion puree - 240 grams
Tomato puree - 200 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 1/2 teaspoons
Coriander powder - 1 1/2 teaspoons
Cumin powder - 1 teaspoon
Water - 80 milliliters
Cashew paste - 2 tablespoons
Water - 250 milliliters
Fresh cream - 125 grams
Dry fenugreek leaves - 1 teaspoon
Garam masala - 1 teaspoon
PREPARATION
1. Heat 1 litre of milk in a heavy pot.
2. Bring it to a boil.
3. Add 1 tablespoon lemon juice and stir continuously on low heat till the milk curdles.
4. Take a bowl, place a stainer on it and place a muslin cloth on top of it.
5. Pour the milk mixture on it and squeeze it well, so all the water goes out.
6. Place on the stainer again and wash it with 500 milliliters water.
7. Squeeze it well.
8. Hang for 30 minutes.
9. Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon all purpose flour.
10. Knead the paneer for 3 - 4 minutes until the paneer is almost rolls into smooth soft dough.
11. Divide the dough into equals parts and roll them into smooth balls.
12. Heat 1 litre water in a pot, add the prepared rasgulla in it.
13. Cover it with lid and boil for 7 - 8 minutes.
14. In a bowl, add 700 milliliters water, 1/2 teaspoon salt and mix it well.
15. Add the prepared rasgulla in it.
16. Soak for 20 minutes.
17. Heat 1 tablespoon ghee in a pan, add 2 tablespoons cashews and roast till it turns golden brown in color.
18. Remove it from heat and keep aside.
19. Heat 2 tablespoons oil in a heavy skillet, add 2 bay leaf, 1 inch cinnamon stick, 1 teaspoon cumin and stir well.
20. Then, add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
21. Add 1 teaspoon green chili and stir well.
22. Now, add 240 grams onion puree and fry for 3 - 5 minutes or until golden brown in color.
23. Add 200 grams tomato puree and saute for 5 - 7 minutes.
24. Then, add 1/2 teaspoon turmeric and stir well.
25. Add 1 teaspoon red chili, 1 1/2 teaspoons salt, 1 1/2 teaspoons coriander powder, 1 teaspoon cumin powder, 80 milliliters water and mix it well.
26. Now, add 2 tablespoons cashew paste and mix it again.
27. Add 250 milliliters water and stir well.
28. Bring it to a boil.
29. Then, add 125 grams fresh cream and mix it well.
30. Add 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and roasted cashews in it.31. Mix it well.
32. Cook for 5 - 7 minutes on low heat.
33. Now, add the prepared rasgulle in it and mix it well.
34. Cook for another 5 - 7 minutes on low heat.
35. Garnish with coriander.
36. Serve hot with rice or naan.