Sabzi From Leftover/Hard Rosogollas

Ingredients:
5 rosogollas
1 onion slivered
1 onion chopped
1 tomato
1 capsicum
1 cup cabbage chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. ginger
3 flakes garlic
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
salt to taste
1-1/2 tbsp. oil

Method:

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