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Sabzi From Leftover Rosogollas Recipe

Sabzi From Leftover Rosogollas is a popular Indian Side Dish
Author :
 
On :
Thursday, 21 July, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

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:

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



     

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