16 small gulab jamuns
5 medium tomatoes, chopped
1 tbsp oil
1 tbsp butter
4 green cardamoms
5 cloves
2 tsps ginger paste
2 tsps garlic paste
1 tsp red chilli powder
Salt to taste
1 tsp garam masala powder
1 tsp dry fenugreek (kasoori methi)
1/2 cup cream
1 tbsp fresh coriander leaves, chopped
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 per cent) 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 10 to 15 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.
