Recipe- Rajasthani Style Gatte Ki Sabzi

An traditional dish from the state of Rajasthan – chickpea flour dumplings are boiled and then simmered in a yogurt based tangy curry. Gatte ki sabzi tastes great with roti or plain rice! A great alternative for those days when you have no veggies in your refrigerator.Gatte ki sabzi is really good with roti or rice, I especially enjoy it with plain rice. So next time when you are not sure which sabzi to cook for dinner, try this gatte ki sabzi. I am sure you will enjoy it as much we did!

Ingredients

For gatte

1 cup chickpea flour [besan]
1/4 cup yogurt
1/4 teaspoon red chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1/2 teaspoon ajwain [carom seeds]
1/4 teaspoon garam masala powder
salt to taste
1-2 teaspoon vegetable oil

For Curry

1 inch ginger
2-3 garlic cloves
2 medium onion
2 tablespoons vegetable oil
3/4 cup whisked yogurt at room temperature
1 teaspoon cumin seeds
1.25 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon dried mango powder [amchur]
1 teaspoon sugar optional
1 teaspoon kasuri methi crushed [dried fenugreek leaves]
water as required
salt to taste
cilantro to garnish

Method

Make The Gatte

* In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder.

* Add oil, yogurt, salt and mix everything together.

* Form a dough by mixing in everything together. If the dough isn't coming together you can add little water. Also this will be sticky, so it's a good idea to oil your hands before mixing this dough.

* Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.

* First make the gatte. In a bowl mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder and coriander powder. Add oil, yogurt, salt and mix everything together.

* Form a dough by mixing in everything together. If the dough isn't coming together you can add little water. Also this will be sticky, so it's a good idea to oil your hands before mixing this dough.

* Once you have formed the dough, divide it into 4 equal parts and shape each part into a log.

* Boil water in pan. Once it comes to a boil add the prepared rolls into it.

* Boil for around 15 minutes, or till knife inserted in the rolls comes out clean.

* Take gatte out of water and cut them in 1/2 inch rounds.

* Heat 1 tablespoon of oil in a pan and pan fry the gatte for few minutes or till they start turning golden brown in color. Drain on kitchen towel and set aside. This step is optional - traditionally this is not done but I like doing it.

Make The Curry

* To the same pan, add 1 more tablespoon of oil and once oil is hot add cumin seeds and let them crackle. Meanwhile make a paste of the onion, ginger and garlic.

* Add ginger garlic and onion paste next and cook till raw smell goes away completely, around 4-5 minutes.

* Add spices - coriander powder, amchur, turmeric powder and garam masala along with 1-2 tablespoons of water (so that the spices don't burn).

* Cook the spice for a minute or two. Also add the salt.

* Now reduce the flame to low and add whisked yogurt. Keep whisking till the yogurt has totally mixed it. Once it has mixed well, increase the flame to medium.

* Add water, as required. I added around 2-3 cups and let it all come to a boil. At this point check the salt and spices and adjust accordingly. You can also add little sugar if the curry taste too sour to you.

* Once the water comes to a boil, add the gatte to the curry and let it simmer at medium-low for 10 minutes.

* Add crushed kasuri methi and remove from heat.

* Garnish with fresh cilantro and serve gatte ki sabzi immediately with rice or roti.