Gatte Ki Sabzi
Gatte Ki Sabzi is a popular gluten-free Indian curry prepared with gram flour (besan) and curd. Learn how to make gatta curry in a few simple steps.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup gram flour (besan)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon ghee
- 1/4 Cup lukewarm water, to bind dough
- 1 Cup curd (dahi)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 dried red chilies
- 1/4 teaspoon asafetida
- 1 tablespoon grated ginger
- 1/2 teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- handful of fresh coriander leaves, chopped
Instructions
- 1
In a bowl, mix all the flour and seasoning ingredients. Rub the ghee into the besan until the mixture resembles coarse crumbs.
- 2
Add a little lukewarm water at a time and knead to form a stiff, smooth, pliable dough. Do not over-knead. Let it rest for 5 – 10 minutes covered.
- 3
Divide the dough into equal portions and roll each into thin, cylindrical logs (about ¾ inch thick).
- 4
Bring 4 to 5 cups of water to a boil in a deep pot. Gently drop the besan logs into the rapidly boiling water.Boil for about 10-15 minutes. They are done when they float to the surface and small blisters appear on the outside.
- 5
Remove the gatte logs and let them cool. Once cooled, cut the logs into half-inch thick discs (the gatte).
- 6
Whisk curd with chilli powder, turmeric powder, coriander powder to a smooth, lump free consistency.
- 7
Heat ghee in a heavy-bottomed pan. Add cumin seeds, dried red chillies and asafoetida. Let them splutter. Add the grated ginger and fry for 20 – 30 seconds.
- 8
Lower the heat to minimum. Add a ladleful of the water to the spices and mix well. This step prevents the curd from burning. Turn off the heat.
- 9
Immediately begin whisking continuously (even after the heat is off) for about a minute until the yogurt is fully incorporated and the mixture is smooth. Turn the heat back on to very low. Continue stirring and slowly bring the gravy to a gentle simmer.
- 10
Once simmering, add the cut gatte, salt, and more water if you prefer a thinner consistency. Simmer for about 8-10 minutes, allowing the gatte to absorb the flavour of the gravy.
- 11
Finish by crushing the kasuri methi between your palms and adding it to the gatte ki sabzi. Stir and cook for one more minute.
- 12
Garnish with chopped coriander leaves.
- 13
Serve Gatte Ki Sabzi warm with hot phulkas or baati.