Ingredients
12 rasgulla
3 onions, chopped
3 tomatoes, chopped
4 green chillies, chopped
1 tbsp ginger, chopped
1 tsp cumin seeds.
11/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
1 tsp aam chur powder
1/2 tsp garam masala powder
3 tbsp coriander leaves, chopped
2 cups milk
1/2 cup palak bikaneri sev or any spicy bikaneri sev
2 tbsp butter
Salt to taste
Oil for cooking
Method
Squeeze the rasgullas, crush them and keep them aside. In a pan pour oil, add cumin seeds and sauté them. Then add the chopped onions, green chillies, ginger and sauté till the onions turn translucent. Add the tomatoes and sauté for about three to four minutes. Add all the dry spices and cook for about three to four minutes more. Cook further after adding to it the crushed rosgullas. Add the milk and let the it cook till the mixture is almost dry. In the end, add butter, freshly chopped coriander leaves, remove it in a serving bowl and sprinkle bikaneri sev on top. You can serve with any lachcha paratha of your choice.