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.

Method:

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.

Recipe courtesy of Saroj Kering