Rasgulle Ki Sabzi Recipe: A Unique Take On A Cult Favourite

Ingredients

• 3 cups Skimmed milk (For the Paneer Rasgullas)
• 1½ cups Skimmed curd
• for boiling Water
• as needed Hot salted water (For soaking)
• 3 medium Onion (boiled and ground to a smooth paste) For the Gravy
• 2 medium Tomato (boiled and ground to a smooth paste)
• 2 tbsp Cashew nuts (soaked in warm water, for paste)
• 1 tbsp Poppy seeds (soaked in warm water, for paste)
• 75 g Cashew nuts (halved, for roasting and garnish)
• ½ tbsp Ginger paste
• ½ tbsp Garlic paste
• 2 tbsp Kasuri methi
• ½ tsp Turmeric powder
• 2 tsp Red chilli powder
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• ¼ cup Milk (or cream)
• ½ cup Water
• 3 tbsp Oil
• 1 tbsp Butter (for frying rasgullas) and more for gravy
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1 Cinnamon stick
• to taste Salt
• 2 tbsp Fresh coriander (chopped), to garnish