Ingredients

• 5 - rasogullas
• 1 - onion, slivered
• 1 - onion, chopped
• 1 - tomato
• 1 - capsicum
• 1 cup - cabbage chopped
• 1 tbsp - coriander leaves, finely chopped
• 1 tbsp - grated cheese or paneer
• 1 tsp - ginger
• 3 flakes - garlic
• 1 tsp - red chilli powder
• 1 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• Salt to taste
• 1.5 tbsp - oil.

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.