Gatte ki sabzi is prepared from gram flour, curd and tomato puree. This is one of traditional recipe of Rajasthan and other Northern India. This is served as main dish or side dish with main course. This savoury dish has tartness because of the curd and tomato puree. And on top of it adding asafoetida and curry leaves gives it a tangy flavour. It can be served with chapati, paratha (flattened bread) or with rice.
In this pureed tomato is blended with beaten curd and used as base of curry. Chickpeas flour is used in making the gatte. Spiced gram flour dough is rolled into thin logs and boiled in hot water and added to the gravy once cooked. However in this recipe i have used roasted tomatoes for puree. this made the dish more flavorful. Lets do it.
Put gram flour, 1 tbsp oil, 1 pinch hing red chilli powder, coriander powder, salt in a mixing bowl and knead it to tight and stiff dough. Keep it aside for 10 mins. After 10 minutes divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ inch thick logs.
Heat 2 glasses of water in a vessel to boiling. Add ¼ tsp salt and 1 tsp oil.
Once it starts boiling add the gatta logs slowly one by one. Don’t add all logs together as it will decrease the boiling point of the water.
After putting all gatta in boiling water reduce the flame to medium and cover the pan and cook for 10 minutes. Check if the gattas are floating and are with bubbles on its outer layer. Remove from heat and strain the water.
Cut the gatta logs into small pieces of equal size (½ inch length)
Roast the tomatoes on gas flame for 5 inutes. Remove skin and blend to fine puree. Add 1 inch ginger, 1 green chilli, 2 cups curd and blend to a fine paste
Heat oil in a pan. Add a pinch of hing. Add Cumin seeds, finely chopped ginger and green chillies, turmeric powder, red chilli powder, coriander powder and sauté for 1 minute.
Add tomato puree and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
Add ½ cup water and stir continuously till it again starts boiling. Add salt as per taste and garam masala to the curry and let it boil for 3 minute more. Add water according to the consistency you want in curry.
Add the boiled and sliced gattas to the gravy. Cover the lid and simmer for 3 – 5 minutes.
Turn off the gas. Add freshly chopped coriander leaves and cover the lid for 2 -3 minute so that it will soak all aromas.
Gatte k Sabji is now ready to be served with paratha, chapatti, rice etc.
Instead of raw tomato puree if you will roast it for 3 - 4 minutes on gas.
Another tip is you can puree the tomatoes to a fine paste. Then add curd to the blender and puree tomatoes and curd together. Add to the kadai once the garlic and other spices are added.
Asafoetida (Hing), ginger, garlic and curry leaves add flavor to the gravy. Don't miss any of them for better taste. Add freshly chopped or crushed ginger garlic instead of paste
While adding logs to boiling water drop one by one slowly. When the logs are cooked they will float in boiling water. Dont over boil as the outer layer will be mashy.