Sabzi From Leftover Rosogollas

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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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.

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