Saturday, January 26, 2013

Gatte ki Sabzi (gram flour dumplings in a yogurt sauce)

I still remember the first time I had seen this dish - it was on a TV documentary about a decade ago about 'Palace on Wheels' - yup, the luxury train launched by Indian Railways for tourism in Rajasthan. This dish was prepared to be served to passengers on the train - and the chef was kind enough to show us the preparation of this dish. The besan dumplings in the yogurt sauce looked yummy.
Well, I had forgotten all about this dish after that TV show - untill, my birthday lunch at 'Rajdhani' the restaurant at 'Inorbit Mall'. Had this stuff there and remembered 'Palace on wheels'.......... that reminds me............. Gotta take a trip on 'Palace on Wheels' - its one of the things on my bucket list 
My husband is not a huge fan of yogurt based curries. However, I do force him to eat this stuff by bribing him with a nice chicken or fish dish for the next meal - evil me!!! However, he did like this dish and enjoyed the gatte more then the curry.
Tried to recollect the recipe that I saw on the TV documentary and recreate it in my kitchen. 


For the Gatte

1 cup of Besan /Gram Flour
1/2 cup chopped fresh methi leaves OR 2 teaspoons kasuri methi
1/2 teaspoon chilli powder
1/2 spoon Dhania Jeera powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon asafoetida (hing)
1/2 teaspoon ajwain/carom seeds
1 tablespoon oil
water to knead

For the Curry
2 cups yogurt
4 tablespoons besan/gram flour
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1/2 teaspoon asafoetida/hing
2 tablespoons kasuri methi
1 teaspoon mustard seeds
1 teaspoon cumin
1 teaspoon fennel seeds
2 dried red chilis
2 tablespoons oil
salt to taste
chopped cilantro for garnish


For Gatte

Combine all the ingredients for the gatte - except the water. Mix well allowing the oil to mix evenly, it will look like a crumpled mixture. Now add water 1 teaspoon at a time to knead into a stiff dough which can be handled easily (it should not be sticky).
Divide the dough into 10 equal portions and make into ½ inch diameter smooth rolls. Heat a saucepan with enough water and let it boil. Add the rolls to the boiling water and let it cook. You know the gatte are done when they float to the top of the water.
Strain the water from the gatte and cut it into 1/2 inch pieces.
You can then fry them to a golden brown or spray some oil and put them in an oven at 400 degrees fahrenheit for about 15 minutes to get a nice golden crust. Let them sit aside.

For Curry

Add the besan, turmeric powder, chilli powder, dhania jeera powder, asafoetida and kasuri methi to the curd and whisk well so that there are no lumps. In a karahi add oil. When it gets hot add the mustard seeds and let them splutter, then add the cumin and the fennel seeds and the red chillis and let it fry for about 30 seconds. Add 1/2 cup of water and let it boil well till you can smell the cumin and fennel. Get the heat to a medium and add the yogurt mixture to the tempered water. Let it boil and cook till the gravy leaves oil. If the gravy seems too thick, you can add some water. Add the gatte to this gravy and salt to taste and let it simmer for about 20 minutes. Let the gravy sit for about half hour before serving. Garnish with chopped cilantro and serve with hot rice or rotis.

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