Khoya Jamun Ka Subji

Khoya Jamun Ka Subji

Delicious Khoya Jamun Ka Subji is a traditional Rajasthani dish prepared with Khoya and flavorful Indian spices. A chef from Taj Krishna has shared this recipe.

Khoya Jamun Ka Subji
 

Ingredients 
khoya
Flour 
For Paste:
Besan   
Curd   
Dhaniya (powder)  
Black cardamom (seeds) 
Bay leaf 
Jeera
Turmeric powder
Chilly powder
Ginger-garlic
For gravy:
Onion (chopped)    
Curd     
Dhaniya (powder)
Chilly powder 
Salt
Oil      
Jeera   
Garlic
Qty
100 gm
15 gm

50 gm
350 gm
15 gm
3
1
10 gm
5 gm
20 gm
15 gm

2
50 gm
15 gm
25 gm
to taste
50 gm
10 gm
25 gm

Instructions:

  1. Make a paste out of khoya and flour, and fry them in roundels.
  2. In a thick-bottomed vessel add ghee, bay leaf and black cardamom, heat till they crackle. Then add the chopped onion and cook till golden brown.
  3. Make a paste out of besan, curd and the seasonings. Add it to the onion, cook till the oil separates.
  4. Adjust seasoning as desired, temper with garlic and khoya.
  5. Before serving, add the fried khoya to the gravy. Garnish with chopped fresh coriander.