Sabzi From Leftover Rosogollas

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Undhiyu, Best Keto Oven Roasted Vegetables, Easy Taiwanese Hamburgers

Rate This Recipe


How to Make Sabzi From Leftover Rosogollas

  • Squeeze out excess syrup from rosogollas.
  • Pressure cook rosogollas for 1 whistle (if they are hard) and keep aside.
  • Heat oil, add slivered onion, stir fry till soft.
  • Transfer to a small mixie, after cooling a little.
  • Add tomatoes, ginger, garlic, grind to a smooth paste.
  • Heat remaining oil, add chopped onion, capsicum and cabbage. Stir for two minutes.
  • Add dry masalas, ground paste, stir fry for 2 minutes.
  • Once oil starts to separate, add rosogollas, 1/4 cup water.
  • Mix gently, bring back to a boil, simmer till gravy thickens.
  • Garnish with chopped coriander, grated paneer.
  • Serve hot.