Squeeze out excess syrup in rosogollas.
Pressure cook rosogollas for 1 whistle if they are hard, keep aside.
Heat oil, add slivered onion, sitrfry till soft.
Heat 1/2 tbsp. oil, add slivered onions, cook till soft.
Transfer to a small mixie, after cooling a little.
Add tomatoes, ginger, garlic, grind to a smooth paste.
Heat remaining oil, add chopped onion, capscium,stir for two minutes.
Add dry masalas, ground paste, stirfry for 2 minutes.
Once oil starts to separate, add rosogollas, 1/4 cup water.
Mix gently, bring back to a boil, simmer till gravy thickens.
Garnish with chopped coriander, grated paneer.
Serve hot , with chappatis, rice, or tandoori roti, etc.
Making time: 20 minutes
Makes: 2-3 servings
Shelflife: Best fresh.