Gatte Ki Sabji Recipe

INGREDIENTS

(1 cup = 250 ml)
For making Gatte:
2 cups besan
1 pinch Catch hing powder
¼ tsp Catch turmeric powder
½ tsp ajwain
½ tsp Catch red chili powder
1 tsp Catch coriander powder
1 tsp salt or as required
3 tbsp oil
2 tbsp curd
4-5 tbsp water or add as required for kneading
4 cups water for cooking gatte

For onion paste:
½ roughly chopped onions
3-4 small – medium garlic cloves
½ tsp chopped ginger
1-2 tbsp water – optional for grinding
For making the gravy:
2 tbsp oil or ghee
1 tsp cumin seeds
3 cloves
1-inch cinnamon
2 green cardamoms
1 small-medium tej patta
1 dry red chili – seeds removed
1 cup curd, beaten
1 pinch Catch Hing
½ tsp Catch turmeric powder
2 tsp Catch red chili powder
1 tbsp Catch coriander powder
1 cup of water
Salt as required
2 tbsp chopped coriander leaves

Accompaniments with Gatte ki Sabji:

  • Roti/Paratha
  • Steamed Rice

INSTRUCTIONS

Making dough for gatte:

  • In a large bowl, take 2 cups besan.
  • Add 1 pinch Catch Hing, ¼ tsp Catch turmeric powder, ½ tsp ajwain, ½ tsp Catch red chili powder and 1 tsp Catch coriander powder. Add 1 tsp salt or as required.
  • Add 3 tbsp oil and 2 tbsp curd. Mix everything very well. Make sure that the oil is mixed evenly.
  • Then add water in parts and begin to knead. Knead very well allowing the besan to absorb water. Overall knead for 10 minutes.
  • You will need 4-5 tbsp of water. If the curd used is watery then add water as required.
  • Knead to a semi-soft dough. It should be easy to roll without too much strength. In case the dough begins to crack then sprinkle water and continue to knead.

Cooking gatte:

  • Before making the gatte, take 4 cups water in a pan. Heat the water on a medium flame.
  • Divide the besan dough in 6 equal parts. Roll each part to a smooth ball.
  • With your fingers, roll each ball to a soup stick like cylindrical shape.
  • Do this with all the 6 dough pieces. Slice each dough piece into two to three equal parts so that they can be placed easily in the kadhai.
  • Increase the flame to a medium-high and let the water come to a boil.
  • Now gently place each gatte in the boiling water.
  • After they are cooked, the gatte pieces should float on top and bubbles will be seen on them.
  • Gently remove them with a slotted spoon draining the extra water.
  • Place them on a board and let them cool down to room temperature.

Making the onion paste:

  • In a grinder, blend ½ cup chopped onions, ½ tsp chopped garlic and ½ tsp chopped ginger.
  • Add 1-2 tbsp water or as required to grind to a smooth paste. Keep aside.

Making gravy for gatte ki sabji:

  • Whisk 1 cup curd till smooth and keep aside.
  • Reserve 1 cup of water in which the gatte were cooked and keep aside.
  • Cut the cooked gatte in small round thick discs.
  • Heat 2 tbsp oil or ghee in a kadhai. Keep flame on medium-low.
  • Add 1 tsp cumin seeds, 3 cloves, 1-inch cinnamon, 2 green cardamoms, 1 small to medium tej patta and 1 dry red chili. Add all the spices together.
  • Fry till oil the spices crackle. Do not burn the spices.
  • Now add the onion paste.
  • Mix well. Stir till the paste turns golden-brown.

Making Gatte Ki Sabji:

  • Turn off the flame and add the beaten curd.
  • Quickly mix the curd very well with the sautéed onion paste.
  • Heat the pan on a medium flame and keep stirring till the curd is cooked.
  • Let the curd come to a boil.
  • Then add all the spice powders – ½ tsp Catch turmeric powder, 2 tsp Catch red chili powder, 1 tbsp Catch coriander powder and 1 pinch Catch hing.
  • Continue to sauté for 1-2 mins.
  • Now add the reserved water in which the gatte were cooked. Mix well.
  • Add salt as per taste. Mix well.
  • Let the gravy come to a boil and stir well.
  • Once the gravy comes to a boil, add all the gatte pieces. Stir gently and lightly.
  • Let the gravy thicken and cook for 5-6 mins. After cooling, the gravy thickens more.

Recipe Notes/ Suggestions:

  • Use home-made curd.
  • Both onion and garlic can be skipped.
  • Add water as required; depending on the consistency you need.
  • Use the quantity of spices depending on the taste you like.
  • Gatte can be made a day prior and added to the gravy later. Store the gatte in a fridge.

Other than the Gatte ki Sabji recipe, there are some other Indian lunch and dinner recipes that you can try making at home too, like:

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