Gatta Curry Recipe
Gatte ki sabzi or Gatta Curry is a very popular and traditional main dish recipe from Rajasthan. Rajasthan is a dry climate state and so they have less availability of fresh vegetables, hence they use much of flours, grains and pulses. This curry recipe is made with gram flour dumplings boiled in water, sliced and added in a spicy yoghurt. Some like to fry the steamed gattas before adding in the curry, though this depends entirely on your personal choice. This curry is a main course dish, but the steamed and fried gattas can also be served as a snack.
So, what are you waiting for? Try this easy recipe and enjoy with your loved ones!
- To prepare this easy recipe, take a large bowl and mix together all the gatta ingredients in it except the ghee/oil. Add two tablespoons of water to make a stiff dough. Divide into six equal portions and roll them into cylindrical shapes.
- Now, put a large pan on medium flame and boil water in it. Once the water comes to a boiling point, add the gatta cylinders in water and let them cook for ten to fifteen minutes.
- Once done, strain these gattas in a strainer and reserve the water for the gravy. Put them on a chopping board and cut them into one-inch pieces each for the curry.
- Now, put a kadhai over medium flame and heat sufficient oil in it. Once the oil is hot enough, add the chopped gattas in it and deep fry them until light golden brown in colour. Put them on absorbent paper to soak the extra oil and set aside.
- For the gravy, whisk the yoghurt with red chilli powder, coriander powder, turmeric powder and salt in a large bowl.
- Then, put another kadhai or wok over medium flame and heat oil in it. Once the oil is hot enough, add the cumin seeds, cloves and asafoetida in it. Saute for a few seconds until cumin starts to crackle.
- Next, add the chopped onions in the kadhai and cook on high flame for 2-3 minutes till light golden in colour. Add the yoghurt mixture in the kadhai and continue to cook on low heat for 5-7 minutes. Then, add the gattas along with the reserved water in which gattas were boiled.
- Cook on low flame until the gravy is thick. Add the garam masala powder and adjust seasoning, mix them and cook for 2-3 more minutes. Once done, turn the knob off and transfer the contents in a serving bowl. Serve with tandoori chapati or paratha.
- 6 Servings
- 3 tablespoon gram flour (besan)
- 3 1/2 cup hung curd
- 2 teaspoon powdered turmeric
- vegetable oil as required
- 1 large chopped onion
- 1 1/2 teaspoon cumin seeds
- 1 pinch aseofetida
- 1 inch ginger
- 1 1/2 tablespoon red chilli powder
- salt as required
- 1 teaspoon coriander powder
- 1 teaspoon carom seeds
- 5 clove
- 1 teaspoon garam masala powder