Gulab Jamun Ki Sabji Recipe

Gulab Jamun Ki Sabji Recipe

50 Mins
6-7 People
10 Mins

Shahi Gulab Jamun Ki Sabji - A Royal Dessert Extravaganza


Introduction to Shahi Gulab Jamun Ki Sabji:

Shahi Gulab Jamun Ki Sabji, a regal delight that takes the traditional Indian sweet, Gulab Jamun, to new culinary heights. This innovative recipe transforms the beloved dessert into a rich and flavorful curry, creating a perfect fusion of tradition and modern gastronomy.


Cooking Shahi Gulab Jamun Ki Sabji:

  1. Preparation of Gulab Jamun: Begin by making the classic Gulab Jamun - deep-frying milk-solid dumplings until golden brown.
  2. Rich Gravy: The shahi twist involves creating a luxurious and aromatic curry base. A blend of cream, cashew paste, and aromatic spices like cardamom and saffron create a royal and flavorful gravy.
  3. Gulab Jamun Infusion: The golden-fried Gulab Jamuns are gently immersed in this velvety gravy, allowing them to soak in the rich flavors.


Serving Shahi Gulab Jamun Ki Sabji:

This decadent dish is often served as a special treat during celebrations, weddings, or festive occasions. It pairs exceptionally well with naan or aromatic basmati rice.


Key Elements of Shahi Gulab Jamun Ki Sabji:

  1. Creamy Gravy: The luscious blend of cream and cashew paste imparts a velvety texture to the curry, elevating its richness.
  2. Gulab Jamun Integration: The integration of Gulab Jamuns into the curry adds a delightful surprise, creating a unique and luxurious dining experience.


Cooking Tips for Shahi Gulab Jamun Ki Sabji:

  1. Gulab Jamun Consistency: Ensure the Gulab Jamuns are cooked to perfection, maintaining a soft and spongy texture.
  2. Balanced Flavors: Adjust the sweetness and spice levels in the gravy to achieve a harmonious balance of flavors.


Nutritional Value:

While Shahi Gulab Jamun Ki Sabji is indulgent and high in calories, it offers a symphony of flavors and textures that make it a memorable culinary experience.


Gulab Jamun Ki Sabzi

  • Portions serving: 6-7 pax
  • Preparation time: 10 min
  • Cooking time: 50 min
  • Calories: 163 cal per portion



For Gulab Jamun:

  • Khoya: ½ cup
  • Paneer: 1 cup
  • Salt: a pinch
  • Javitri powder: a pinch
  • Elaichi powder: ½ tsp
  • Cornflour: 2 tbsp
  • Pista (chopped): 1 tbsp


For Sabzi:

  • Oil: 4 tbsp
  • Bayleaf: 1 pc
  • Cinnamon: 1 inch
  • Black cardamom: 1 pc
  • Green cardamom: 3 pcs
  • Cloves: 4-5 pcs
  • Black pepper: 10-12 pcs
  • Saunf: 1 tsp
  • Coriander seeds: 1 tbsp
  • Onion (sliced): 1 cup
  • Garlic: 8-9 pcs
  • Green chilli: 2 pcs
  • Ginger: ½ inch
  • Tomatoes: 1 cup
  • Salt: 1 tbsp
  • Jeera: 1 tsp
  • Turmeric powder: ½ tsp
  • Red chilli powder: 1 tsp
  • Coriander powder: 1 tsp
  • Jeera powder: 1 tsp
  • Garam masala: ½ tsp
  • Curd: ½ cup
  • Water: as required
  • Kasuri methi: 1 tbsp
  • Coriander (chopped): 1 tbsp
  • Fresh cream: ¼ cup



For Gulab Jamun:

  1. Knead the khoya until smooth, then add grated paneer.
  2. Add salt, javitri powder, elaichi powder, and cornflour. Mix until a soft dough forms.
  3. Divide into portions, stuff each with chopped pista, and shape into round balls.
  4. Fry in warm oil until golden brown. Set aside.

For Sabzi:

  1. Heat oil, add bay leaves, cinnamon, cardamoms, cloves, black pepper, saunf, and jeera. Let them splutter.
  2. Add sliced onions, garlic, green chilli, and ginger. Sauté until onions are translucent.
  3. Add chopped tomatoes and a pinch of salt. Cook until tomatoes soften.
  4. Let the mixture cool, then blend into a smooth paste.
  5. In another pan, heat oil, add jeera, turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala.
  6. Pour in curd, cook until it releases its oils, then add the blended paste and water. Cook until it thickens.
  7. Add salt, kasoori methi, and chopped coriander.
  8. Introduce the fried Gulab Jamun balls to the gravy, let them soak up the flavors.
  9. Finish with a generous dollop of fresh cream, stir, and serve.

Gulab Jamun Ki Sabzi is now ready to be savored and shared!



Shahi Gulab Jamun Ki Sabji is not just a dish; it is a celebration on a plate, merging the traditional sweetness of Gulab Jamun with the opulence of a royal curry.


FAQs (Frequently Asked Questions)

  1. Can I use store-bought Gulab Jamuns for this recipe? While homemade Gulab Jamuns are recommended, you can use store-bought ones, ensuring they are of good quality.

  2. What can I serve alongside Shahi Gulab Jamun Ki Sabji? It pairs exceptionally well with naan, kulcha, or steamed basmati rice.

  3. Can I make the gravy less sweet? Yes, adjust the sweetness of the gravy to your preference by controlling the amount of sugar or using less sweet Gulab Jamuns.

  4. Is this recipe time-consuming? It may take some time due to the preparation of Gulab Jamuns and the rich gravy, but the results are worth the effort.

  5. Can I prepare Shahi Gulab Jamun Ki Sabji in advance? Yes, you can make the Gulab Jamuns and gravy in advance. Combine them just before serving to maintain the texture of the Gulab Jamuns.

  6. Can I add nuts to the gravy for extra texture? Absolutely, adding chopped nuts like cashews or almonds can enhance the texture and flavor of the curry.