Gulab Jamoon Paneer Kofta Curry

I always loved the crunchy gulab jamoons, the fried balls before dumping into sugar syrup. The fried balls made by my father would be perfectly round with no flaws and cracks. When I was a kid and when dad made these for diwali, little me would be out there in the kitchen snooping around to get one or two. Dad would be yelling around. I still remember how crunchy and yummy they would taste. When I made gulab jamuns last time, I could not resist these and hence was popping in a ball every now and then. Turned around to have a look at the plate and oh dear!!! there was only half the amount fried… I had some left over gulab jamoon mix which would not be sufficient to make the sweet and was thinking what to do with it when an idea struck… Why not try to make a kofta curry with it?? Would be different to the normal ones we make and so here comes the recipe.


The soaked balls was different and had a masala-y taste which we liked a lot. The crunchy texture went hand in hand with the masala and it was a yummy combination for pooris / chapathis

Makes – 12-15 balls

~*What U Need*~
For the Koftas
Gulab Jamoon mix - 1 cup
Grated Paneer - 1/2 cup (optional)
Salt - to taste
Water - as needed
Oil - for frying

For gravy
Onions(Large) - 2
Tomato puree - 1 1/2 tbsp
Ginger - garlic paste - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - a pinch
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Water - as needed
Fresh cream - 1/4 cup
Salt - to taste
Coriander leaves, chopped - 1 tbsp
Dried Kasuri Methi Leaves - 1 tsp
Oil - 3 tbsps

~*How I made it*~
Gulab Jamoon Koftas:
Mix the Gulab Jamoon mix and grated paneer. Adding paneer is purely optional. But gives a unique taste to the koftas. Add salt and combine well. Add water little by little and mix the dough to poori consistency. Pinch into Amla size balls and fry in oil till evenly golden brown. Pat excess oil in tissue and set aside.

Gravy/Curry/Masala:
Roughly chop the onions. Grind to a smooth paste.
Heat oil in a kadai. Add onion paste and sauté for five minutes
Add ginger-garlic paste and saute till oil oozes out.
Now add the tomato puree and fry till done.
Add coriander-, red chilli-, cumin-, turmeric-, garam masala- powders and salt.
Sauté till oil starts oozing
Add water to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally.
You will now see oil floating on top. Add fresh cream. Stir for a minute
Add chopped coriander leaves and kasuri methi leaves and stir.
Add the fried gulab jamoon koftas. Mix once and switch off the heat.

Serve hot with pooris / any flat breads!!!