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–+ servings
Smita

Gatte Ki Sabji

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

For Making Gatta
  • 1 Cup Besan/Chickpea Flour
  • ¼ Tsp Turmeric Powder
  • Salt,to taste
  • ¼ Tsp Asafoetida Powder
  • 1 Tsp Dry Fenugreek Leaves/Kasoori Methi
  • ½ Tsp Fennel /Saunf
  • ½ Tsp Carrom Seeds/ajwain
  • ½ Tsp Kashmiri Red Chili Powder
  • ½ Tsp Coriander seeds
  • ½ Tsp Cumin Seeds
  • 2 Tbsp Ghee/Oil
  • 1 Tbsp Dahi/Greek Yoghurt
For Making Gravy
  • 3 Tbsp Ghee/Oil
  • 1 Medium Onion,chopped
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tsp Kashmiri Red Chili powder
  • ½ Tsp Coriander Powder
  • ¼ Turmeric Powder
  • Salt,to taste
  • 2 Tbsp Dry Fenugreek Leaves /Kasoori Methi
  • 1 Cup Curd/Yogurt
  • 1 Cup Boiled Gatta water
  • 2 Green Chili (slit)
For Tempering /Tadka
  • 1 Tbsp Ghee/Oil
  • ½ Tsp Kashmiri Red Chili Powder
  • Pinch of Hing/Asafoetida Powder

Method
 

Making of Gatta
  1. Take a pan and heat it . Add fennel,coriander seeds,carrom seeds and cumin seeds for roasting.Remove them in a bowl.Roast on a slow flame to release the oil.
  2. Coarsely grind it in a mortar pestle or spice grinder.
  3. In a big mixing bowl add turmeric powder,red chili powder,salt,Asafoetida Powder and crushed spices. Add ghee /oil to this mixture.Run everything between your palms to mix it properly.
  4. Add curd/yoghurt and make a smooth dough.Dough should be tight and smooth.If needed add one tbsp of water ,but I do not think you will need it .
  5. Take your time for make the smooth dough.
  6. Take a little oil in your palm and make a round dough ball..
  7. Divide this ball into three equal sized logs.
  8. Boil some water in big pan.
  9. When water starts boiling drop all three logs carefully.
  10. When logs are cooked they will come up and you will be able to see their light color and not so smooth texture.
  11. Remove them from water and place them on a plate.
  12. Kep the boiled water aside as well.
  13. Make slices in logs .You can make them thick as per your choice but I prefer not too thick or thin.
  14. Keep then on a plate on the counter.
Making of Gravy.
  1. Take a wok / Deep Pan.
  2. Add ghee/oil to the pan and heat it.
  3. Add cumin seeds and asafoetida.
  4. Add ginger garlic paste and stir them till the raw smell is gone.
  5. Add chopped onion to it.
  6. Saute till the onion looks translucent.
  7. Add all the spices and cook on slow flame till it releases oil.
  8. If the spices start burning add one tbsp of water to it.
  9. Whisk the yogurt .Add yogurt to the pan and continously whisk everything to avoid curdling of yogurt/curd.
  10. Stir till the curry starts to boil.
  11. Now add boiled gatta water and all the gatta in the curry.
  12. Cover them on a slow flame to cook.
  13. In another 4-5 minute ,gatta curry will be done.
  14. Place them in a serving bowl,
How to temper/Tadka
  1. Take a small pan or tempering pan.
  2. Heat ghee/oil
  3. When its hot add chili powder and asafoetida powder.
  4. Do that quick or else it can burn.
  5. Pour this over your gatta curry.
  6. Enjoy your curry with any type of roti or rice.
Tried this recipe?Let us know how it was!