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    Bengali cuisine
    Rosogolla
    Festive Dish
    Intermediate
    For 4 people

    Rosogollar Korma: Cottage Cheese Dumplings in a Mild and Creamy Potato Curry

     

    Rosogollar Korma marries two beloved Bengali foods - rasgulla and aloo dum - into one festive dish. Fluffy rosogollas, squeezed of their syrup, are simmered in a mildly spiced, creamy potato and khoya gravy. The result is a uniquely sweet-savoury curry, perfect for special occasions. While it takes some effort, this recipe breaks it down into simple steps for consistently great results.

    Ingredients

    • Rosogolla

      10-12 pieces

    • Potatoes

      2 large, cut into large chunks

    • Ginger paste

      1 tbsp

    • Sunrise Haldi Powder

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Curd

      1 cup (200 mL)

    • Salt

      1 tsp, or to taste

    • Sugar

      1 tsp, or to taste

    • Shredded khoya

      100 g

    • Kishmish (raisins)

      2 tbsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Lemon juice

      1 tbsp

    • Ghee

      2 tbsp

    • Fresh cream

      100 mL

    • Vegetable oil

      2 tbsp

    • Warm water

      500 mL, for soaking rosogollas

    Sunrise tip: For an extra zing, add a couple of slit green chillies to the gravy along with the rosogollas.

     

    Steps

    Step 1: Fry the Potatoes

    Time: 5 minutes

    Chop the potatoes into large chunks. Heat the vegetable oil in a kadai or wok. Fry the potato pieces for 2-3 minutes until lightly browned but not fully cooked. Remove with a slotted spoon and set aside.

     

    Step 2: Soak the Rosogollas

    Time: 5 minutes

    Place the rosogollas in a bowl and cover with the warm water. Let them soak for 5 minutes to remove the sugar syrup. Gently squeeze out the water and set the rosogollas aside.

     

    Step 3: Prepare the Gravy Base

    Time: 10 minutes

    In the same kadai, heat the ghee. Add the ginger paste and sauté for a minute until aromatic. Mix in the Sunrise Haldi Powder and Sunrise Kashmiri Mirch Powder.

    Pour in the curd and mix well. Season with salt and sugar. Stir in the shredded khoya and kishmish until combined.

     

    Step 4: Add Potatoes and Rosogollas

    Time: 15 minutes

    Add the fried potatoes to the gravy and mix gently. Cover and simmer for 5 minutes until the potatoes are tender.

    Gently squeeze the rosogollas again to remove any excess water. Add them to the gravy and mix carefully to coat well. Simmer uncovered for 2-3 minutes.

     

    Step 5: Finishing Touches

    Time: 5 minutes

    Sprinkle the Sunrise Shahi Garam Masala over the korma. Stir in the lemon juice, additional ghee and fresh cream. Mix well and remove from heat. Taste and adjust seasoning if needed.

     

    Step 6: Garnish and Serve

    Time: 5 minutes

    Garnish the Rosogollar Korma with a final swirl of cream. Serve hot with steamed rice, roti, paratha or luchi.

     

    Goes Best With

    • Side Dish: Begun bhaja (fried eggplant slices)