Name: Authentic Rajasthani Gatte ki Sabji recipe by Sonia Gupta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup Besan (gram flour); 1/4 cup Beaten Curd (yogurt); 1/2 teaspoon Red chili powder(I prefer kutilal mirch); 1 teaspoon Coriander powder (sukha dhaniya); 1/4 teaspoon Turmeric (Haldi); 1 tablespoon chopped coriander leaves; Salt to taste; ¼ teaspoon Hing (Asafoetida); ¼ teaspoon kali mirch ( black pepper); 1 teaspoon Oil to grease your hands; Water for boiling; 1 medium Chopped Onion; 3/4 cup Tomato puree or freshly grated tomatoes; 1 teaspoon ginger paste; 1 Teaspoon chopped garlic; 1.5 tablespoon Beaten curd/yogurt for Gravy; 2 teaspoon Kastoori methi; 1-2 teaspoon Garam Masala Powder; 1 teaspoon coriander powder; 1/2 teaspoon red chili powder; 1/2 teaspoon haldi; Salt to taste; 1-2 tablespoon Oil/Ghee

Ingredients Serving: 6

1 cup Besan (gram flour)
1/4 cup Beaten Curd (yogurt)
1/2 teaspoon Red chili powder(I prefer kutilal mirch)
1 teaspoon Coriander powder (sukha dhaniya)
1/4 teaspoon Turmeric (Haldi)
1 tablespoon chopped coriander leaves
Salt to taste
¼ teaspoon Hing (Asafoetida)
¼ teaspoon kali mirch ( black pepper)
1 teaspoon Oil to grease your hands
Water for boiling
1 medium Chopped Onion
3/4 cup Tomato puree or freshly grated tomatoes
1 teaspoon ginger paste
1 Teaspoon chopped garlic
1.5 tablespoon Beaten curd/yogurt for Gravy
2 teaspoon Kastoori methi
1-2 teaspoon Garam Masala Powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon haldi
Salt to taste
1-2 tablespoon Oil/Ghee

Instructions

In a bowl combine besan and all the spices one by one and mix it well.
Mix till it forms a dough. If needed add some oil and form a soft dough. If curd is thick then add 1-2 tablespoon of water to knead the dough. Likewise if curd is liquidy then add slowly to the besan mixture otherwise it will be runny.
Grease your hands, take some mixture and roll it in between your hands and give a cylindrical shape.
In a pan boil some water. Add gatte to the boiling water. When added to hot water these gatte will sink to the bottom.
Boil it for 6-7 minutes and they will start floating right up. Remove gatte from hot water and set it aside on a clean plate.
Assemble all the ingredients(onion, tomato, garlic, ginger) to make a gravy. Grinde tomato and onion to make a smooth paste.
In a pan heat oil, add cumin seeds. When they start to sputter add ginger and garlic paste and saute for a minute.
Add onion paste, tomato puree and mix. Add curd and all the spices one by one.
Once oil starts to separate from the masala, add boiled water (in which gatte were boiled), kasoori methi and bring it to a boil.
Adjust salt or garam masala by tasting the gravy and then add the cooked gate to the gravy.
Boil it for 2-3 minutes. Cover and let these gatte soak in all the flavour.
Your delicious Authentic Rajasthani cuisine, Gatte ki sabji, is ready.

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