Steamed gram-flour dumplings coated with gravy - what's to not love about gatte ki sabji? Some people prefer making the gravy with onions and tomatoes, while some make it with yoghurt. Whichever way you cook the curry, the fact is that you won’t be able to stop yourself from eating just one bowl!
Ingredients: For the gatte 100 grams - gram flour (besan)
1/2 tsp - salt
1/2 tsp - red chilli powder
1/8 tsp - garam masala powder
1 1/2 tbsp - oil
1/2 tsp - kasuri methi (dried fenugreek leaves)
Yogurt to knead the dough
For the gravy 1/2 tbsp - oil
1/4 tsp - fennel seeds (saunf)
1/8 tsp - nigella seeds (kalonji)
½ tsp Hing (asafoetida)
1 – bay leaf
1 chopped tomato
3 tbsp - low fat yogurt
1/4 tsp - red chilli powder
1/2 tsp - turmeric powder (haldi)
1/2 tsp - dried mango powder (aamchur)
1 tsp - coriander powder (dhaniya powder)
a generous pinch of garam masala
salt to taste
1/4 tsp - dried fenugreek leaves (kasuri methi) + to garnish
Method: Boil 4-5 cups of water in a deep pan. Mix together in a bowl besan, salt, red chilli powder, garam masala and kasuri methi . Add the oil and yogurt spoon by spoon and make hard dough. Divide the dough and roll out into cylinders. And put in boiling water for 20 minutes or till white spots appears on gatta. Drain and let the gatta cool. And when cooled cut into round pieces. For the gravy mix together yogurt,tomato, red chilli powder, haldi, aamchur, dhaniya powder, garam masala, salt, and kasuri methi in a bowl and keep aside. Heat 1/2 tbsp of oil in a pan, add the saunf and kalonji. When the seeds start to crackle, add the hing and bayleaf. Add the yogurt mix and cook on a medium heat, stirring continuously. When it starts to boil, add the gatte and cook again for a couple of minutes. Garnish with dried fenugreek leaves. Serve hot with bread or dal bati.
Click here for the recipe source.