Name: Gatte ki Sabji recipe by Ridhima Mohil at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 3/4 cup besan (Bengal gram flour); Kasuri methi - 1/2 tsp; 1 tsp Chilli Powder; Turmeric Powder - a pinch; 1 tsp Fennel Seeds (Saunf); 1/8 tsp carom seeds (ajwain); 1 tbsp curds (dahi); 2 cups curds (dahi), beaten; 4 to 6 curry leaves (kadi patta); 2 green chillies minute grated; 1 tsp Cumin Seeds (Jeera); 1 tbsp coconut milk; 2 cup tomoto gravy; 1 cup minute grated onion; 1/2 tsp mustard seeds ( rai / sarson); 1/4 tsp asafoetida (hing); 1 bayleaf (tejpatta); 1 clove (laung / lavang); 25 mm (1") piece of cinnamon (dalchini); 1 cardamom (elaichi); 1/4 tsp turmeric powder (haldi); 2 tsp coriander (dhania) powder

ABOUT Gatte ki Sabji RECIPE

Gatte ki Sabji is an Indian curry dish originating from Rajasthan. It is a spicy dish of gram flour dumplings (Gatte) cooked in curd gravy, and usually served with chapathi and plain rice

Ingredients Serving: 5

3/4 cup besan (Bengal gram flour)
Kasuri methi - 1/2 tsp
1 tsp Chilli Powder
Turmeric Powder - a pinch
1 tsp Fennel Seeds (Saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 cups curds (dahi), beaten
4 to 6 curry leaves (kadi patta)
2 green chillies minute grated
1 tsp Cumin Seeds (Jeera)
1 tbsp coconut milk
2 cup tomoto gravy
1 cup minute grated onion
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 clove (laung / lavang)
25 mm (1") piece of cinnamon (dalchini)
1 cardamom (elaichi)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder

Instructions

Combine all the ingredients for the gatte. Knead into a firm dough using 1 to 2 tablespoons of water.
Divide the mixture into equal portions. Boil plenty of water in a pan and cook the gatte in boiling water for 10 minutes. Cut the gatte
Heat a cup of water, put the 2 tomatoes in it and let it boil until the tomato skin peel's a little. Grind them into a smooth tomato puree and set aside.
Heat a pan add ghee, cumin seeds, hing, curry leaves, green chillies, tejpata, laung, dalchini, garlic paste done in grinding stone and roast well. Add onions and saute for few minutes, add the tomato puree and coconut milk and let it boil well
Add the sliced gattes, mix well and reduce the flame before adding the curd.
Take curd in a bowl and beat the curd well. Now add this beaten curd to the gravy in low flame and mix well continously. Add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala(optional) to the gravy and mix well

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