Rasagoolla Sabzi

Preparation Time: 30 mins.
Cooking Time: 25 mins.
Serves 8.
Ingredients

• 36 Rasgullas
• 4 tomatoes
• 3/4 cup milk
• 4 tbsp ghee
• salt to taste

To be ground into a paste

• 3 large onions
• 12 whole dry kashmiri red chillies
• 25 mm. (1") piece of ginger (adrak)
• 3 sticks cinnamon (dalchini)
• 3 cardamoms (elaichi)
• 2 cloves (laung / lavang)
• 1 tbsp cumin seeds (jeera)
• 2 tbsp coriander (dhania) seeds
• 8 cloves garlic (lehsun)
• 4 green chillies
• 1 tsp turmeric powder (haldi)

Method

1. Squeeze the rasagollas by hand and drop them into a jar containting plenty of fresh water.
2. Repeat this process after 30 minutes.
3. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook. When soft, prepare a soup by passing through a sieve.
4. Heat the ghee in a vessel and fry the paste for at least 5 minutes.
5. Add the tomato soup, milk, 1/2 teacup of water and salt.
6. Cook for 10 minutes.
7. Just before serving, squeeze the rasgoollas once again and add then to the gravy.
8. Serve hot.