Stuffed Gulab Jamun Subzi

I don't know how this idea popped up in my mind!! I wasn't even sure how it would turn out at the end..!! But to my surprise, my hubby totally loved it and he asked me to prepare this often hereafter. I was so happy that my experiment was not a failure this time.. lol!!

These are simply stuffed gulab jamuns immersed in onion tomato gravy. I used ready made MTR Gulab jamun mix. They are stuffed with boiled potato, peas and peanuts along with some spice powders. I shallow fried them after stuffing in a pan. You have totally 4 options here;
 1. Shallow fry it, as it did
 2. Deep fry in oil (very low heat)
 3. Bake them in the oven (@ 200 deg C until its brown)
 4. In appe pan - Fill the cavities of appe pan with 1/4 tsp oil and cook them on all sides.

Here I will explain in detail, the way I did this time.

Ingredients

For stuffing the jamuns

• Any ready made gulab jamun mix - 200 g
• Water - to knead the dough
• Salt - 1 to 2 tsp
• Boiled and mashed potato - 1 cup
• Onion -  big, chopeed finely
• Garlic - 3 cloves , chopped finely
• Green peas - 1/4 cp (boiled or frozen or canned)
• Peanuts (fried) - 1/4 cup , roasted
• Chilli powder - 2 tsp
• Coriander powder - 3 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves - 1/4 cup chopped finely
• Oil for shallow frying

To be ground

• Onion - 1 big , roughly chopped
• Tomato - 2 , roughly chopped
• Ginger - 1 inch piece
• Garlic - 3 cloves
• Cinnamon -  1 small piece
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Red chillies - 3 (or according to your spice level)
• Cashew - 1 tblspn (You can also substitute with melon seeds with equal quantity)
• Water - 2.5 cups

Other Ingredients

• Oil - 2 tsp
• Cardamon - 1 no
• Star anise - 1/2
• Bay leaf - 1 , broken
• Salt - to taste
• Sugar - 1 tsp
• Coriander powder- 2 tsp
• Garam masala/ kitchen king masala - 1 tsp
• Dried fenugreek leaves - 1 tsp
• Curds - 1 tblspn, well beaten
• Cream - 2 tsp (Optional)
• Coriander leaves - finely chopped to garnish

Method

 For stuffing the jamuns

• In a bowl, add the ready made jamun mix, salt, water and knead them well to form a smooth dough (as you do normally for making the jamuns).

• Keep it aside for 10 minutes.
• Meanwhile, lets work on the stuffing. Heat oil in a pan and add finely chopped garlic and onions. Add salt. Saute till they are brown.
• Add all the spice powders ; Chilli powder, coriander powder, cumin powder and garam masala. Now add the boiled green peas and boiled and mashed potatoes. Give it a good mix and mash them again using the back of your spoon. 
• Let everything get combined. If you feel the mixture is too watery, add some bread crumbs and mix well.
• Turn off the heat and let it cool.

 

• Divide them in to equal portions and make a small gooseberry sized ball out of them. Keep aside

• Take a portion from the jamun mix and make a lime sized ball. Flatten it with the help of your fingers.

• Place 1 potato ball on it and seal from all the sides to make a ball.

• Repeat the same for all.

 

• Heat oil in a pan and shallow fry these jamuns

 

• Keep turning the sides for every 30 seconds to avoid burning and to get even cooking on all the sides.

 

• Drain using kitchen towel and keep aside
• Cut in to halves (if you prefer) after it cools down completely.

 

 For the paste

• Combine everything under "To be ground" heading in the ingredients list in a vessel over a medium heat. 
• Let it simmer for around 15 to 20 minutes.
• Turn off the heat and allow it to cool completely and grind it to a smooth paste. Keep aside

How to proceed

• Heat oil in a pan and add star anise and cardamom. Fry for few seconds and add the ground onion tomato paste.
• Add 1/2 cup water, cover the lid and cook for another 5 minutes. Add coriander powder salt and sugar.
• Crush the fenugreek leaves and add to this. Add garam masala powder, curds and cream.
•  Bring this to just one boil and then turn off the heat. 

While Serving

• Do this just before serving. Fill your serving dish with the gravy. Make your own design on it using a teaspoon of curd / cream.
• Place the stuffed jamuns on it and garnish with coriander leaves. 
• Your jamuns will remain crispy if you do this step just a moment before you serve the dish.

 
Try this and let me know your feedback.