Gatte ki Sabzi

Gatte

Gatte

• 1¼ cups gram flour (besan)  
• A pinch of carom seeds (ajwain)
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• Salt to taste
• 1 teaspoon garam masala powder
• ½ teaspoon cumin powder
• A pinch of baking soda
• 2 tablespoons yogurt
• 1 teaspoon ginger-garlic-green chilli paste
• 2 tablespoons + ½ teaspoon oil

Sabzi

• 1 cup yogurt
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• Salt to taste
• ½ teaspoon ginger-garlic-green chilli paste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 2 dried red chillies
• 1 large onion, finely chopped
• 1 cup fresh tomato puree
• ¼ teaspoon dry fenugreek leaves (kasuri methi)
• ½ teaspoon garam masala powder
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish

Method

1. For making the gatte, take gram flour in a bowl, add carom seeds, turmeric powder, red chilli powder, salt, garam masala powder, cumin powder, baking soda, yogurt, ginger-garlic-green chilli paste, 2 tbsps oil, and ¼ cup water and knead to a semi-soft dough. Cover with a  damp muslin cloth and set aside for 10-15 minutes.
2. Divide the dough into equal portions and shape each into an oblong shape. 
3. Boil sufficient water in a non-stick deep pan, add salt and remaining oil along with the shaped dough portions and boil for 8-10 minutes. Drain on to a plate, pour 2 cups cooking liquor over it and cut the cooked dough portions into ½ inch discs, these are called gatte. Set aside until in use.
4. For the sabzi, heat ghee in a kadai, add cumin seeds and let them change colour. Add asafoetida, dried red chillies and sauté for a few seconds.
5. Add onion, mix and sauté till it turns golden brown. Add tomato puree, mix and cook for 4-5 minutes.
6. Add yogurt mixture, mix and cook till the fat separates. Add dry fenugreek leaves, mix and cook for a minute.
7. Add the cooked gatte, mix and cook further for 6-8 minutes. Add garam masala powder and coriander leaves and mix well. Take the kadai off the heat and transfer into a serving bowl.
8. Garnish with coriander sprig and serve hot.