Name: Govind Gatte ki sabzi recipe by Swathi S Rao at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Besan 1 cup; Chilli powder 1 1/2 tablespoon; Ghee 1 tablespoon; Oil 1 tablespoon; Cashew nuts 2 tablespoon; Raisins 2 tablespoon; Mewa 4 tablespoon; Pepper 1/4 tablespoon; salt as per taste; Cumin seeds 1/4 tablespoon; Ajwain (Caraway seeds) 1/4 tablespoon; Saunf (Fennel seeds) 1/4 tablespoon; Asafoetida (hing) a pinch; Ginger garlic paste 1/2 Tablespoon; Turmeric powder 1/8 tablespoon; Cumin powder (Jeera powder) 1/2 tablespoon; Coriander powder (Dhaniya powder) 1 tablespoon; Curd 1/4 cup; Tomato puree 1/2 cup; Bikaneri Bhujia 2 tablespoon; Dried fenugreek (Kasuri methi) 1 tablespoon; Coriander (Dhaniya) few leaves

ABOUT Govind Gatte ki sabzi RECIPE

Stuffed gatte creating an explosion of well balanced flavours. Richness of mewa, simplicity of the masalas create a perfect combination of a royal yet delicate taste. Dry fruits add on a twist to the recipe creating a total surprise to the taste buds.

Ingredients Serving: 2

Besan 1 cup
Chilli powder 1 1/2 tablespoon
Ghee 1 tablespoon
Oil 1 tablespoon
Cashew nuts 2 tablespoon
Raisins 2 tablespoon
Mewa 4 tablespoon
Pepper 1/4 tablespoon
salt as per taste
Cumin seeds 1/4 tablespoon
Ajwain (Caraway seeds) 1/4 tablespoon
Saunf (Fennel seeds) 1/4 tablespoon
Asafoetida (hing) a pinch
Ginger garlic paste 1/2 Tablespoon
Turmeric powder 1/8 tablespoon
Cumin powder (Jeera powder) 1/2 tablespoon
Coriander powder (Dhaniya powder) 1 tablespoon
Curd 1/4 cup
Tomato puree 1/2 cup
Bikaneri Bhujia 2 tablespoon
Dried fenugreek (Kasuri methi) 1 tablespoon
Coriander (Dhaniya) few leaves

Instructions

Mix besan, 1/2 tablespoon ghee, salt, 1/2 tablespoon red chili powder, a pinch of turmeric. Add water and form a soft dough. Keep aside for 10 minutes.
Fry cashew and raisins in ghee. Mix fried cashews, raisins, mewa with salt, pepper and chopped coriander leaves.
Shape the besan dough into a small bowl and fill a small quantity of mewa mixture. Seal the sides and form a conical shape (similar to modak but smaller in size).
Boil water with a few drops of oil. Add the filled in gatte to the boiling water. In Parallel, heat oil in a kadai.
After 7 to 10 minutes, the gatte tend to float in the boiling water. Remove them from water. Fry the gatte in hot oil till golden brown.
In another kadai, add oil, 1/2 tablespoon ghee. Once hot, add cumin, ajwain, saunf and ginger garlic paste.
Add red chili powder, turmeric powder, cumin powder, coriander powder, 1/2 tablespoon of besan and fry for about 1 minute on a low flame.
Add strained yogurt and cook for about 2 to 3 minutes.
Add tomato puree and cook for about 5 minutes.
Add the water in which gatte were boiled, add salt to taste and cook till the gravy starts to thicken.
Add Bikaneri bhujia, kasuri methi, chopped coriander and finally the fried gatte.
Cook till the gravy thickens to the right consistency.
Serve it hot with either rotis or rice.

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