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Gatta Curry with Rice

Apr-21-2017
Neelam Barot
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gatta Curry with Rice RECIPE

Rajasthani gatta curry with rice is one of my favorite dish. A complete and healthy meal for everyone.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Stir fry
  • Simmering
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Cooked rice 2 bowl
  2. pomegranate pearls 2 tbs
  3. Chopped coriander leaves 2 tbs
  4. For gatta :
  5. gram flour 2 cup
  6. oil 2 tbs
  7. salt 1/2 tsp
  8. Soda a pinch
  9. Red chilli powder 1 tsp
  10. Dry coriander seeds 1 tsp
  11. fennel seeds 1 tsp
  12. Ajwain 1 tsp
  13. hing 2 or 3 pinch full
  14. water 2 cup (for kneading)
  15. For curry :
  16. yogurt 2 cup
  17. ghee 3 tbs
  18. jeera 1 tsp
  19. Tamal patta 2
  20. star anise 1
  21. hing 2 or 3 pinch full
  22. Red chilli powder 2 tsp
  23. turmeric powder 1/2 tsp
  24. Dhaniya jeera powder 1 tsp
  25. salt to taste
  26. ginger 1 piece
  27. Green chilli 4-5
  28. garlic 8-10
  29. coriander leaves 2 tbs
  30. water 2 or 3 glass

Instructions

  1. For gatta :
  2. Take a kadai add water for boiling and keep on flame.
  3. Take a plate add gram flour, salt, red chilli powder, coriander seeds, fennel seeds, hing and oil.
  4. Add soda into it.
  5. Add oil into the mixture.
  6. Now mix all together, add water little by little and make a semi hard dough.
  7. Now take kadai add water for boiling and keep on flame.
  8. In between make small balls from the dough and then roll it in your palm and make like fingers from it.
  9. When water start to boiling add ready fingers into the water.
  10. Keep boiling for 10 to 15 minute.
  11. After 15 minute remove from flame and let it cool .
  12. Now take out all fingers from kadai and cut them all.
  13. Refer pic for kneading and boiling.
  14. For gravy take green chilli, ginger, garlic and crush it.
  15. Now for tadka take a kadai add ghee and jeera .
  16. When jeera start to simmer, add hing, dry red chilli, tamal patta, star anise and cinnamon.
  17. Then add turmeric powder and chilli garlic paste saute for 2 or 3 minute.
  18. Now add red chilli powder, dhaniya jeera powder and salt .
  19. Now take curd and blend it add into kadai .
  20. Add boiled water of gatta along with curd and keep stirring without leaving.
  21. Now add chopped gatta into the curry and keep boiling.
  22. When curry become little thick add chopped coriander leaves and remove from flame.
  23. Now your gatta curry is ready to serve .
  24. Take a bowl add cooked rice and add gatta curry, pomegranate pearls and chopped coriander leaves.
  25. Mix with fork and serve hot .
  26. You can serve it with paratha and roti in your full platter.

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