Name: Rajasthani Govind Gatta Curry recipe by Anshu Matta at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: For Gatte:; Besan (Gram Flour/Chickpea Flour) - 1 cup; Vegetable oil - 1 tbsp + for frying; Curd/Yogurt - 2 tbsp; Turmeric powder - 1/4 tsp; Coriander powder - 1 tsp; Salt - as per taste; Red chili powder - 1 tsp; Ajwain (carom seeds) - 1/2 tsp; Kasoori methi powder - 1/2 tsp; Grated/crumbled paneer - 1/4 cup; Cashews (finely crushed) - 1/2 tbsp; Raisins (chopped) - 10 to 15; Green chilies (finely chopped) - 2 to 3; For Curry:; Vegetable oil - 1 tbsp; Cumin seeds - 1 tsp; Fenugreek seeds - 1 tsp; Cloves - 2 to 3; Bay leaf - 1; Ginger-Garlic paste - 2 tsp; Tomato puree - 1/2 cup; Whisked curd - 1 cup; Salt - as per taste; Red chili powder - 1 to 2 tsp; Coriander powder - 1 tsp; Turmeric powder - 1/2 tsp; Kasoori methi powder - 1 tsp; Garam masala powder - 1/2 tsp; Chopped coriander - for garnishing

Ingredients Serving: 6

For Gatte:
Besan (Gram Flour/Chickpea Flour) - 1 cup
Vegetable oil - 1 tbsp + for frying
Curd/Yogurt - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - as per taste
Red chili powder - 1 tsp
Ajwain (carom seeds) - 1/2 tsp
Kasoori methi powder - 1/2 tsp
Grated/crumbled paneer - 1/4 cup
Cashews (finely crushed) - 1/2 tbsp
Raisins (chopped) - 10 to 15
Green chilies (finely chopped) - 2 to 3
For Curry:
Vegetable oil - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Cloves - 2 to 3
Bay leaf - 1
Ginger-Garlic paste - 2 tsp
Tomato puree - 1/2 cup
Whisked curd - 1 cup
Salt - as per taste
Red chili powder - 1 to 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1/2 tsp
Chopped coriander - for garnishing

Instructions

First mix all the ingredients for gattas (except paneer, nuts and chopped chilies) in a large bowl.
Mix them together to form a stiff dough. As we are using curd and oil, there shouldn't be any need to add water. Keep it to rest for about 10 minutes.
In a separate bowl, combine the paneer, nuts and raisins. Shape the mixture into little pea-sized balls as they would be stuffed in the gattas.
Place a saucepan full of water on heat. Let it come to a boil. In the meanwhile, let's shape and fill the gattas.
Pinch lemon sized portions from the gatta dough and shape them into balls. Press each ball between your palms to flatten. Place one paneer ball in the center of the flattened gatta and seal from all sides again shaping into a round ball. Do
Once the gatta balls are ready, drop them into boiling water one by one.
First they will sink to the bottom and as they start cooking, they will float on the top. This would take around 15-20 minutes. Once you see the gattas floating on water, dish them out on a plate.
In a wok, add some oil; let it heat. Now, add the boiled gattas and shallow fry till they turn golden all over.
Take them out and keep aside.
In the same wok, add all whole masalas. Once they crackle, add in the ginger-garlic paste. Saute for 2 minutes after which add all the dry spices and again saute for a while.
Next add in the tomato puree and let it cook until you see oil separating from the sides.
Its time now to add the whisked yogurt. Let it also cook until the oil separates.
Now add around 2 to 3 cups of water along with fried gattas and cook it covered for about 20-25 minutes on low flame.
When you see oil floating on top, your Govind Gatta Curry is ready. Season it with some garam masala and kasoori methi.Serve hot garnished with chopped coriander.

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