Oats Gatte Ki Sabzi /Curry
#Dussehra
Oats Gatte Ki Sabzi Recipe is my innovative version of the traditional gatte ki sabzi from Rajasthan. The steamed oats - gram-flour dumplings are cooked in a spicy gravy. The addition of ginger, garlic and onions into the Gatte Ki Sabzi makes this curry absolutely delicious.
This mouth-watering main dish will complement any meal and tastes best when served with Khooba roti, chapati or rice.
Oats Gatte Ki Sabzi /Curry
#Dussehra
Oats Gatte Ki Sabzi Recipe is my innovative version of the traditional gatte ki sabzi from Rajasthan. The steamed oats - gram-flour dumplings are cooked in a spicy gravy. The addition of ginger, garlic and onions into the Gatte Ki Sabzi makes this curry absolutely delicious.
This mouth-watering main dish will complement any meal and tastes best when served with Khooba roti, chapati or rice.
Cooking Instructions
- 1
For the gatte Mix all the ingredients along with oats
together and make a stiff dough, using water as needed.
(You will need about 1/3 cup of water.)
- 2
Knead the dough well, let it rest for 10 minutes.
- 3
Divide the dough into 8 parts and roll them into logs, on a flat surface about half inch thick.
- 4
Bring about 6 cups of water to boil in a deep pan on high flame
- 5
Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium, and cook them for about 10 minutes.
- 6
Gatte logs start floating on the surface of water. It means that the gatte are ready.
- 7
Take them out from water and save the water, this will be used for making gravy.
- 8
Let them cool for few minutes and cut them in about half inch-thick slices.
- 9
For the gravy /curry
Purée the onions, ginger and garlic in a mixer. - 10
Heat the ghee in heavy bottom pan over medium heat, add fennel seeds, cumin seeds, asafoetida, bay leaf and stir.
- 11
Add the onion purée and sauté until the onion is cooked.
- 12
Add all the dry spice powders, cinnamon powder salt and mix well and stir-fry for about 2 minutes.
- 13
Add the gattes and stir fry for 2 minutes on medium flame until all the masala is coated well
- 14
Add the curd and water we saved from boiled gatte and Kasuri Methi and again boil for about 5 minutes over low medium heat, covered.
- 15
(Can add more water to adjust the thickness of the gravy, as Gatte Ki Sabji will cool off it gravy will become thick.)
- 16
Add mango powder, kitchen king masala and garam masala amd switch off the flame. Garnish with chopped coriander leaves and oats Gatte Ki Sabji is ready to serve.
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