Rajasthani Gatte ki Sabzi

Ingredients

• 1 cup g Gram flour (besan)
• 1 cup g Yogurt
• 1 tsp Turmeric powder
• 1.5 tsp Red chili powder
• 1 tbsp Coriander powder
• 1 tsp Cumin seeds
• 0.5 tsp Mustard seeds
• 0.25 tsp Asafoetida (hing)(optional)
• 1 tbsp Ginger
• 2 Green chilies
• 3 tbsp Ghee or oil
• 0.5 tsp Carom seeds (ajwain)(optional)
• 1 tsp Kasuri methi (dried fenugreek leaves)(optional)
• 1 tsp Salt
• 2 tbsp Fresh cilantro

Instructions

1. 1

   Make the gatte dough: In a bowl, mix gram flour with 0.5 tsp salt, 0.5 tsp turmeric, 0.5 tsp red chili powder, carom seeds, and 1 tbsp oil. Add water gradually and knead into a firm, smooth dough (about 10 minutes).

2. 2

   Shape and boil: Divide the dough into 4 portions and roll into cylinders about 1 cm thick. Boil them in salted water for 12-15 minutes until they float and are cooked through. Reserve the cooking water.

3. 3

   Cool and slice: Remove the gatte, let cool slightly, and cut into 1 cm rounds. Set aside.

4. 4

   Prepare the curry base: Whisk yogurt with coriander powder, remaining turmeric, red chili powder, and 1 tbsp gram flour until smooth.

5. 5

   Temper the spices: Heat 2 tbsp ghee in a pan over medium heat. Add cumin and mustard seeds; when they splutter, add asafoetida, ginger, and green chilies. Sauté for 2 minutes.

6. 6

   Simmer the curry: Lower the heat and add the whisked yogurt mixture, stirring constantly to prevent curdling. Add about 1 cup of the reserved gatte cooking water and salt. Simmer for 10-12 minutes until slightly thickened.

7. 7

   Finish: Add the sliced gatte to the curry and simmer gently for 8-10 minutes so they absorb the flavors. Crush kasuri methi over the top, garnish with cilantro, and serve hot with roti or rice.