Dahi Rasgulla Curry

Ingredients

• • Paneer - 200 grams
• • Sugar - ½ cup
• • Water - 4 cups
• • Cardamom powder - ½ teaspoon

Ingredients For The Gravy

• • Onions - 1 cup
• • Tomatoes - ½ cup
• • Garlic - 4 cloves
• • Ginger - 1 inch
• • Curd - ¼ cup
• • Butter - 1 tablespoon
• • Cumin seeds - ½ teaspoon
• • Bay leaf - 1
• • Coriander powder - 1 teaspoon
• • Red chilly powder - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Garam masala powder - ½ teaspoon
• • Salt - as required
• • Coriander leaves - 2 teaspoons

Method

• 1. In a bowl, mash paneer into a very smooth dough.
• 2. Make paneer into small round balls. Keep aside.
• 3. In a saucepan, add water and sugar. After the sugar has dissolved add cardamom powder.
• 4. While the water is boiling add paneer balls. Remove paneer balls from water when they rise to the surface and have increase in size. Keep aside.
• 5. Blend onion, tomato, garlic, ginger, curd and grind it into a smooth paste. Keep aside.
• 6. In a skillet, add butter. When butter has melted add cumin seeds, bay leaf and saute.
• 7. Add onion tomato paste and mix well. Cook in medium flame.
• 8. Add coriander powder, red chilly powder, turmeric powder, garam masala powder and coriander leaves and saute.
• 9. Add some rasgulla water and cook until sauce thickens.
• 10. Add rasgulla and mix gently.
• 11. Garnish with coriander leaves.