In Mood For Authentic Rajasthani Food? Try This Dil-Se-Indian Recipe For Gatte Ki Sabzi

How To Make Rajasthani Gatta Curry?

You have to majorly make this dish in two parts, Gatta and curry. In a mixing bowl, add one cup of gram flour (Besan), one tablespoon of crushed coriander seeds, one tablespoon of crushed Jeera, two teaspoons of crushed red chilli, two teaspoons of coriander powder, 3/4 teaspoon of turmeric, salt to taste, a pinch of baking soda (optional),and 1/4 cup of yoghurt. Now, add three tablespoons of Ghee or mustard oil and then, knead it without water. Roll it into sticks and add them to boiling water in a pan. Lower the heat, cover it with a lid, and let the Besan cook properly. Once the Gattas are cooked, take them out of the water but don't throw the water away. Now in a pan/bowl, collect the Gattas together and add a little of the stock water in which you boiled them. Let them cool down a bit. Now, you can either use the Gattas as is to make the Gatta curry or cut them into small, round, and equal pieces.

In a separate bowl, mix two cups of curd, two teaspoons of red chilli, two tablespoons of coriander powder, salt to taste, and 3/4 teaspoon of turmeric. Mix everything well together as mixing the spices into the yoghurt and not adding to hot ghee will avoid them from getting burnt. Now, add 1/4 cup of ghee in a pan/wok and then, add half a teaspoon of asafoetida, two dried red chillies, two teaspoons of lightly crushed cumin, and a tablespoon of lightly pounded coriander, and stir for two seconds. Next, add one tablespoon of chopped ginger, one tablespoon of chopped garlic, half a cup of chopped onion, and two chopped green chillies. Quicklysauté everything together and increase the heat to high. Add the spiced curd you prepared earlier and keep stirring till the mixture comes to a boil. Once the colour changes, let the curd cook to make it thicker. When you see the oil floating on top, it indicates that the curry is ready, now, add the Gattas and mix. If the curry is too thick per your taste, add a bit of water and salt to taste. Cook for another 10 minutes and your Gatta curry is ready. Garnish with powdered fenugreek leaves and chopped coriander leaves, stir it well, and serve with rice or bread of your choice.

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