Rasagulla makhani tomato gravy

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Preparation Time : 35 minutes

Cooking Time :  45 minutes

Serving : 5- 6 members


The present day phones serve us double to triple as a point of shoot camera , recording videos , saving notes ( mainly recipes for me ) sharing ones special moments .. I can go on and on . There’s no end to the possibilities with these handy new age mobile phones . It literarily  brings the entire world into your hands which is a boon to home makers like me to feel totally liberated in all means . I make maximum use through sauté, fry n bake by sharing my recipes , my thoughts related to the dish and taking pictures . All done with this wonder device that I own .( no computer here )I am loving it how you all pay your compliments , doubts and comments that comes along with a free advertising for sure :-)) . Like wise I have a very few talented home chefs that I compliment and never fail to try their recipes . One among them is mr . Jaspreeth nirula ji who’s North Indian gravies are the best I have tried out till date . The recipes he post’s are made  with every day ingredients in our kitchen and the best part being the way the recipe is described . I make sure to pen down each of his recipes in my hand written recipe note book . If  you follow the recipe religiously , the results are sure high praise where ever you serve it .  I made this dish like wise and it tasted awesome . Having a doubt about some measurement of an ingredient to be used , went through the entire recipe once again and found out that jaspreeth ji has made panner using rasagulla recipe method (  with out dipping into the sugar syrup ) and used for the gravy .i used left over rasagullas from my refrigerator that I had after Diwali for the gravy .  Only then did I realise that I made a big flaw in the dish but to me it tasted perfect . Served it for lunch and sure was followed with high praise as always with jaspreeth jis recipe . A blunder that turned into a wonder dish . Hubby dear made sure to pack some for his vegetarian aunt ( mrs . Mahmudha Rabbani ) . I did receive a call from her saying you need brains to think and create such a dish . Happy me as the blunder in my kitchen did serve to prove that I had a little brains , hahaha .. and finish of the rasagullas from my refrigerator in an innovative stylish way .

 Ingredients for Makhani gravy

Butter 50 grams
Ginger , garlic and green chilly paste1 teaspoon
Tomato 4 puréed
Red chilli powder3 teaspoons
Cumin seed powder1 teaspoon
Salt to taste
Sugar2 teaspoon
Cashew paste 2 tablespoon
Fresh Cream 2 tablespoon

Method for makhani gravy

  1. Melt butter in a heavy bottomed pan . Add ginger , garlic and green chilly paste .
  2. Sauté to crisp . Add tomato purée and sauté until oil floats on top . Top with red chilli powder , cumin seed powder and salt . Sauté further for another 3 minutes until oil separates . Add sugar , cashew nut paste , 1/2 cup water and mix well .
  3. Bring to boil and cook for 5-6 minutes until oil separates . Taste and Adjust seasoning . Garnish with fresh cream and set aside .

Ingredients for onion tomato gravy

Oil 3 tablespoons
Onion 3 chopped
Tomato3 chopped
Ginger garlic paste 1 teaspoon
Cumin seeds 1 teaspoon
Red chilli powder 2 teaspoon
Coriander powder 2 teaspoon
Turmeric powder1/2 teaspoon
Salt to taste

Method for onion tomato gravy

  1. Heat oil in a wide pan . Too with cumin seeds , once they splutter add onions and fry to a golden brown colour .
  2. Add ginger and garlic paste . Sauté to crisp . Top with red chilli powder , coriander powder , turmeric powder and salt along with little water so that the spice powders do not burn .
  3. Once the oil separates add the chopped tomatoes and mix well . Cook in medium heat letting the tomatoes to melt apart from it’s skin to become a mashy mass of gravy and oil floats on top .takes about 10-12 minutes . Remove from heat and set aside .

Ingredients for the main dish

Rasagullas15 squeeze out the sugar syrup and set aside
Butter 50 grams
Dry whole red chillies3
Chopped ginger 1 teaspoon
Chopped garlic1 teaspoon
Chopped green chillies3
Coriander powder2 tablespoons full
Red chilli powder 2 teaspoons or to taste
Cumin seed powder3 teaspoon
Fennel seed powder1 teaspoon
Garam masala powder 1 teaspoon
Saltto taste
Fresh cream2 tablespoons
Makhani gravyonion tomato gravy

Method for the main dish

  1. Melt butter is heavy bottomed wide pan . Fry the whole dry red chillies to crisp , remove and set aside . Make sure not to burn the whole dry red chillies . Top with chopped ginger , garlic and green chilled . Stir for a minute .
  2. Add the makhani gravy and the onion , tomato gravy and mix well . Sauté for five minutes letting the flavours into one another in medium heat .
  3. Top with coriander powder , red chilli powder , fennel seed powder , cumin seed powder and mix well . Pour 1 to 2 cups of water and bring to boil for about five minutes .
  4. Squeeze out the sugar water from the rasagullas and add to the gravy and mix gently . Adjust consistency and seasoning to taste . Cook for another 10- 15 minutes in medium heat .
  5. Mix in the fresh cream , sprinkle with garam masala powder and serve hot garnished with fried whole red dry chilled .


In case you want to make rasagullas at home . Click the link below to follow the recipe