Gatte ki sabzi video

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Gatte ki sabzi video. "gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices. Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi.

Recipe Description for Gatte ki Sabzi Recipe

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 5 servings
Show me for servings

Ingredients

For Making Gatte
1 cup besan (bengal gram flour)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
2 tbsp curd (dahi)
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp kashmiri red chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp ghee
salt to taste
oil for frying

To Be Mixed Into Masala Paste
3/4 cup fresh curd (dahi)
1 tsp turmeric powder (haldi)
1/2 tbsp kashmiri red chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
1/2 tsp garam masala

For The Gravy
2 tbsp ghee
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 whole dry kashmiri red chillies , broken into peices
1 cup finely chopped onions
1/4 tsp asafoetida (hing)
1/4 cup tomato pulp
salt to taste
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)

Method

For making gatte

For making {span class="bold1"}gatte ki sabzi recipe{/span}, in a mortar pestel, add coriander seeds, cumin seeds, fennel seeds and carom seeds and coarsely crush them.
In a deep bowl, combine besan, add half quantity of coarsely crushed seeds, curd, asafoetida, turmeric powder, chilli powder, kasuri methi, ghee and salt. Mix well.
Add 1 tbsp of water and knead into a soft dough. Divide the dough into 4 equal portions and shape each portion into a 150 mm. (6 inch) long cylindrical roll.
Boil plenty of water in a pan and cook the gattas in boiling water for 12 to 15 minutes till they float on top. Drain the gattas and keep the water aside.
Cut the gattas into 12 mm. (½") long pieces. Heat oil in a deep pan and deep fry the gattas till light golden brown and crisp.
Drain it on an absorbent paper and keep aside.

For making gatte ki sabzi

Heat ghee in a deep pan, add the remaining coasely crushed mixture, garlic, ginger, green chillies and red chillies. Saute for a few seconds.
Add onions and saute on a medium flame for 2 to 3 minutes. Add tomato pulp and saute for 1 or 2 minutes.
Add the masala paste and cook it further for 2 minutes. Add 2 cups gatta water, fried gattas and salt.
Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Sprinkle kasuri methi and coriander and mix well. Serve {span class="bold1"}gatte ki sabzi{/span} hot.

See step by step images of Gatte ki Sabzi Recipe

RECIPE SOURCE : Rajasthani Cookbook

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