Gatte Ki Sabji by Sangeeta on Jul 31, 2011
A Rajasthani spread is incomplete without this curry recipe.Gatte ki sabji brings forth the typical Marwari style of cooking.Vegan can avoid curd.Can b stored in refrigerator for a week.Good 4 all. Can b served in any occasion, can b packed in lunch box with any soft bread or plain rice.
- Cook time:
- Prep time:
- Yields: serves 4-6 person
- For Gatta:
- 250 gram gram flour
- 1/2 teaspoon coriander powder
- 1/2 teaspoon carrom seeds
- 1/2 teaspoon red chilli powder / as per taste
- 1/2 teaspoon garam masala / as per taste
- 1/2 teaspoon turmeric powder
- 2 table spoon crushed cashewnuts(toasted)(optional)
- 2 table spoon raisins(optional)
- 1 tablespoons oil
- 1 table spoon curd(vegan can avoid)
- salt as per taste
- water as needed
- For Gravy:
- 2 tablespoon oil
- 1-2 dry red red chillies(torn)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- pinch of asafoetida
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 tea spoon kasoorimethi(dry fenugreek powder)
- 1 teaspoon garam masala
- salt as per taste
- 1 cup Curd(vegans can use veg stock and lemon juice)
Mix all ingredients for gatta and make stiff dough using water,make long rolls of 1/2 inch thickness and cut in 1 inch length,keep aside.
In a large vessel boil water ,add salt,little bit of oil and turmericwhen water boils ,add gatta and simmer for 10-15 minutes,covered.Keep aside.
In wok/kadai heat oil,add cumin seeds,fenugreek seeds,asafoetida,dry red chilli and beaten curd(vegans can add vegstock and lemon juice),coriander powder,chilli powder,turmeric powder,salt and simmer for 5-7 minutes.
and add gatta,along with boiled water,again simmer for 10-15 minutes.add crushed kasoori methi,garam masala.Serve hot with Batti or steam rice or chapatti or any bread:)
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Recipe Reference
i learned it 4fm ma paa,he was a gr8 foodie and whenever he got time he tried to cook something or other for me,miss u paa:(