Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour steamed dumplings, called "Gattas" dunked into a yogurt based curry. If made in a very traditional way it is without ginger, garlic and onions, but I usually prefer all these ingredients in all my gravies. With pure Ghee it gives the real taste. Helpful to digest. Easy and fast to cook......


****For Gatta****

2 cups Besan (Chickpea/Gram Flour)
1/2 cup Yogurt
1 tsp Ajwain
1/2 tsp Kasoori methi (optional)
A pinch of Turmeric
A pinch of Baking powder
2 tsp Oil Salt according to taste

****For Gravy****

1 big Onion, finely chopped
1 Tomato, finely chopped
1 tbsp Ginger-Garlic paste
2 tbsp Yoghurt, well beaten
1/2 cup Cashew nut Paste
2-3 Green Chilis, chopped
1/2 tsp Red Chilli powder - 1/2 tsp Coriander-Cumin powder -1/4 tsp Turmeric powder - 1/2 tsp Garam-Masala powder - 1 tsp Cumin seeds - A pinch of Asafoetida
2 tbsp Ghee
Salt, according to taste
Chopped Coriander leaves for garnishing

Directions :

Add salt and baking powder to besan, mix well and sieve besan through a fine sieve. Add oil, turmeric powder, ajwain seeds, kasoori methi and yogurt to besan and make a stiff dough. { If the dough is too sticky, add a little more oil. } Tip: Add yogurt 1tbsp at time while making dough. Divide dough into 5-6 equal parts and make cylindical thin rolls out of this dough.Add these rolls into boiling water and boil them on high heat for 12-15 minutes till the rolls become light and start floating. Reserve the water for further use in gravy.
Now cut these rolls into pieces. These are called "Gattas".
Heat Ghee in a saucepan and add cumin seeds and asafoetida. Let it sputter and then add chopped onion to it and saute till brown.
Add the Ginger-Garlic paste and chopped green chilis and saute for 1-2 of minutes. Then add all the dry powders with 1 tsp of reserved water.
Add tomatoes and cook this mixture on low heat for 5-7 minutes till they are mushed up and the mixture starts leaving the oil/ghee.
Add salt and yoghurt. Cook for 1-2 minutes.
Add Cashew nut paste and fry for 2-3 minutes.
Add garam-masala powder.Add the reserved water and the "Gattas" and bring to a nice boil. Cook it over low flame for 5 minutes.
Garnish with fresh chopped coriander. Gatte ki Sabzi is ready.



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