Rajasthani Gatte ki sabzi Recipe

Category: Main Course of Rajasthani Cuisine

Preparation time:  10 mins

Cooking time:  30 mins

Serves: 4

Ingredients:

For Gatte:

1 Cup Chickpea Flour [Besan]

¼ Cup Yogurt

¼ Teaspoon Red Chili Powder

¼ Teaspoon Turmeric Powder

¾ Teaspoon Coriander Powder

½ Teaspoon Carom Seeds

¼ Teaspoon Garam Masala Powder

Salt, To Taste

1-2 Teaspoon Vegetable Oil

For Curry:

1 Inch Ginger

2-3 Garlic Cloves

2 Medium Onions

2 Tablespoons Vegetable Oil

¾ Cup Whisked Yogurt, At Room Temperature

1 Teaspoon Cumin Seeds

1.25 Teaspoon Coriander Powder

½ Teaspoon Garam Masala Powder

¼ Teaspoon Turmeric Powder

¼ Teaspoon Dried Mango Powder

1 Teaspoon Sugar (Optional)

1 Teaspoon Dried Fenugreek Leaves, Crushed

Water, As Required

Salt, To Taste

Cilantro, To Garnish

Procedure:

Make the Gatte:

In a bowl mix together besan, turmeric powder, red chili powder, cumin seeds, garam masala powder and coriander powder. Add oil, yogurt and salt.

Mix everything together to make form dough. This will be too sticky so use oil to your hand while mixing the dough.

Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.

Boil water in pan. Once it comes to a boil add the prepared rolls into it.

Cook for around 15 minutes, or till knife inserted in the rolls comes out clean.

Take gatte out of water and cut them in ½ inch rounds. Keep aside

Make The Curry:

Add oil  in a pan and once oil is hot enough, add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.

Add ginger garlic and onion paste and cook around 4-5 minutes.

Add coriander powder, Dried Mango Powder, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don't burn).

Cook the spice for a minute or two. Also add the salt.

Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium.

Add water, as required. Let it boil.

Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes.

Add crushed dried fenugreek leaves and remove from heat.

Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.

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