In a bowl combine besan and all the spices one by one. Add in salt.

Beaten curd. And mix it well.

Mix till it forms a dough. If needed add some oil and form a soft dough. If curd is thick then add 1-2 tablespoon of water to knead the dough. Likewise if curd is liquidy then add slowly to the besan mixture or else it will become runny and difficult to shape.

Grease your hands, take some mixture.

And roll it in between your hands and give them a cylindrical shape.

All shaped besan gatte. Do not dispose of the bowl in which you kneaded the besan dough.

In a pan boil some water.

Add gatte to the boiling water. When added to hot water these gatte will sink to the bottom.

Boil it for 6-7 minutes and they will float right up.

Using a slotted spoon remove gatte from hot water and set it aside on a clean plate.

Why waste the boiled water. Add it to the bowl in which we kneaded the besan dough.

Using a spoon, remove all the sticky stuff from the bowl and it will get cooked in hot water. We will prepare gravy with this water.

When gatte has cooled down, cut them into 1/4 - 1/2” pieces.

Assemble all the ingredients to make a gravy

In a kadhai heat oil, add cumin seeds. When they start to sputter add big onion chopped and ginger paste and saute for a minute. Add boiled tomato puree and mix. Add curd and all the spices one by one.

Once oil starts to separate from the masala, add in boiled water (in which gatte were boiled), kastoori methi and bring it to a boil.

Adjust seasoning and drop in the cooked gatte. Boil it for 2-3 minutes.

Cover and let these dumplings soak in all the flavor.

Besan gatte cury is ready.