Rasgullas in a savoury gravy

An adaptation from Tarla Dalals recipe

I’ve made these quite a few times and I assure you it’s very nice and not sweet at all

6 Rasgullas

For the paste
1 large onion roughly chopped
2 cloves garlic
1/2″ ginger
1 green chilli
1/2″ cinnamon
1 cardamom
2 cloves
1 tsp Deghi mirch pwd
1 tsp coriander pwd
1/2 tsp cumin seeds
I tomato large roughly chopped

1 tbsp ghee or oil

To add whilst serving
1/2 tsp mint pwd
1/4 cup milk
Squeeze out the syrup from the Rasgullas and soak them in a bowl of fresh water.
After 5-6 mins repeat the process at least twice .

Grind all the ingredients for the paste in a mixie

Heat the ghee add the paste and cook on a medium flame stirring occasionally till the raw smell of the onions goes away. Splash a little water so that th masalas donot stick to the bottom of the Kadhai

When it is done add 1/2 a cup of water n bring yo a boil. A semi thick gravy is what we want. Add the mint pwd
Just before serving heat the gravy very well and add the milk. Put the squeezed out Rasgullas in a serving dish n pour the gravy. Serve garnished with coriander leaves

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