Gatte-ki-Sabji

Name: Gatte-ki-Sabji
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Gatte :-; 1 cup gram flour (Besan); 1/4 tsp turmeric powder; 1/4 tsp Red chili powder; 1 tsp Coriander powder; 1/2 tsp crushed fennel seeds(saunf); 1/4 tsp Carom seeds (Ajwain); 1/2 tsp Mint leaves (Dry pudina); 1 pinch Asafoetida (hing); 2 tsp Oil; 2 tsp Curd; to taste Salt; 1 cup fresh curd; 1 tbsp Oil or ghee; 1 green chilli (chopped); 1/2 inch piece grated ginger; leaves Few curry; 1/4 tsp turmeric powder; 1/2 tsp red chili powder; 1 &1/2 tsp coriander powder; 1 pinch Asafoetida (hing); 1/2 tsp Cumin seeds (jeera); 1/2 tsp Dry fenugreek leaves (kasuri methi); Chopped coriander leaves for garnishing

Nirmala Panda @cook_11897018

#GoldenAppron2
#POST_6
#Rajasthani_Curry

Nirmala Panda @cook_11897018

#GoldenAppron2
#POST_6
#Rajasthani_Curry

Saved

Ingredients

45 minutes

4 servings

For Gatte :-
1 cupgram flour (Besan)
1/4 tspturmeric powder
1/4 tspRed chili powder
1 tspCoriander powder
1/2 tspcrushed fennel seeds(saunf)
1/4 tspCarom seeds (Ajwain)
1/2 tspMint leaves (Dry pudina)
1 pinchAsafoetida (hing)
2 tspOil
2 tspCurd
to tasteSalt
Ingredients for gravy
1 cupfresh curd
1 tbspOil or ghee
1green chilli (chopped)
1/2 inchpiece grated ginger
leavesFew curry
1/4 tspturmeric powder
1/2 tspred chili powder
1&1/2 tsp coriander powder
1 pinchAsafoetida (hing)
1/2 tspCumin seeds (jeera)
1/2 tspDry fenugreek leaves (kasuri methi)
Chopped coriander leaves for garnishing

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Steps

45 minutes

1

Take a mixing bowl add gram flour (Besan), salt, turmeric powder, red chili powder, coriander powder, crushed fennel seeds (saunf), Carom seeds (Ajwain), 2 tsp Oil, then mix it well. Finally add water to make partly soft dough. Add little oil so that it won't stick to the hands.
2

Meanwhile, boil water in a vessel.
3

Divide the dough into equal sized balls, then make long cylindrical shape logs out of it.
4

Once the water gets boiled, add gatte to it n cook it for 7-8 minutes on medium flame until they are soft, then switch off the flame. You will see the white bubbles at the top of gatte, this indicates that the gatte is perfectly cooked.
5

Take the cooked gatte out from the water, then cut the rolls in circular pieces.
6

Prepare the gravy :-
7

Add turmeric powder, red chili powder, and coriander powder to the curd and whisk it well.
8

Meanwhile, heat oil in a pan, add Asafoetida (hing) and cumin seeds, then add chopped green chillies, and grated ginger then saute it. Then add curry leaves and again saute it for few seconds.
9

Lower the flame and add Curd mixture n mix well and cook it while stirring continuously until it is boiled.
10

Stir the curd continuously till it reaches a boil, then add gatte to the boiling gravy and then add salt. Let it simmer for 2 minutes.
11

Then add crushed dry fenugreek leaves (kasuri methi), mix well n switch off the flame.
12

Garnish it with coriander leaves and serve it with roti.