GATTE KI SABZI

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour steamed dumplings, called "Gattas" dunked into a yogurt based curry. If made in a very traditional way it is without ginger, garlic and onions, but i usually prefer all these ingredients in all my gravies. With pure Ghee it gives the real taste. Helpful to digest. Easy and fast to cook......

Ingredients:

****For Gatta****

• 2 cups Besan (Chickpea/Gram Flour)
• 1/2 cup Yogurt
• 1 tsp Ajwain seeds
• 1/2 tsp Kasoori methi (optional)
• A pinch of Turmeric
• A pinch of Baking powder
• 2 tsp Oil
• Salt according to taste

****For Gravy****

• 1 big Onion, finely chopped
• 1 Tomato, finely chopped
• 1 tbsp Ginger-Garlic paste
• 2 tbsp Yogurt, well beaten
• 1/2 cup Cashew nut Paste
• 2-3 Green Chilies, chopped 
• 1/2 tsp Red Chili powder
• 1/2 tsp Coriander-Cumin powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam-Masala powder
• 1 tsp Cumin seeds
• A pinch of Asafoetida
• 2 tbsp Ghee
• Salt, according to taste
• Chopped Coriander leaves for garnishing

Directions :

• Add salt and baking powder to besan, mix well and sieve besan through a fine sieve.
• Add oil, turmeric powder, ajwain seeds, kasoori methi and yoghurt to besan and make a stiff dough. { If the dough is too sticky, add a little more oil. }
• Tip: Add yogurt 1tbsp at time while making dough. 
• Divide dough into 5-6 equal parts and make cylindical thin rolls out of this dough.Add these rolls into boiling water and boil them on high heat for 12-15 minutes till the rolls become light and start floating. Reserve the water for further use in gravy.

• Now cut these rolls into pieces. These are called "Gattas".
• Heat Ghee in a saucepan and add cumin seeds and asafoetida. Let it sputter and then add chopped onion to it and saute till brown. 
• Add the Ginger-Garlic paste and chopped green chilis and saute for 1-2 of minutes. Then add all the dry powders with 1 tsp of reserved water. 
• Add tomatoes and cook this mixture on low heat for 5-7 minutes till they are mushed up and the mixture starts leaving the oil/ghee. Add salt and yoghurt. Cook for 1-2 minutes. Add Cashew nut paste and fry for 2-3 minutes. Add garam-masala powder.Add the reserved water and the "Gattas" and bring to a nice boil. Cook it over low flame for 5 minutes. 
• Garnish with fresh chopped coriander. Gatte ki Sabzi is ready.