GATTE KI SABJI

GATTE KI SABJI

Ingredients:

For the Gatte:

Chickpea Flour (Besan) – 1 cup
Salt – 1/4 tsp
Red Chili Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee (Clarified Butter) – 1 Tbsp
Ginger – 1/4 tsp, minced
Garlic – 1/4 tsp, minced
Green Chilies – 1/4 tsp or to taste, minced
Yogurt – 1/4 cup
Water – 4 cups

For the gravy:

Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 medium, chopped
Yogurt – 1 cup
Red Chili Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander Powder – 1 1/2 Tbsp
Green Chilies – to taste, minced
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Salt – to taste
Cilantro – few sprigs (chopped) for garnishing

Method:

1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well.
2. Add Ghee and mix thoroughly.
3. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).
4. In a deep pot, bring 4 cups of water to a boil.
5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).
6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.
7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.
8. In a non-stick pan, heat 2 Tbsp Ghee.
9. Add Cumin Seeds and allow them to sizzle.
10. Add Tomatoes and cook for 1 minute.
11. Add Gatte and cook for 2 minutes.
12. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.
13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.
14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.
15. Cover and cook on medium heat for approx 10 minutes.
16. Garnish with Cilantro (coriander leaves) and serve with rice or chapati.