Gatte Ki Sabzi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the gram flour for gatte, yogurt for gatte, grated ginger for gatte, turmeric powder for gatte, red chili powder for gatte, coriander powder for gatte, carom seeds, salt for gatte, and oil for gatte.

   Ca. 5 min.

   Kokkens note: Ensure the yogurt is not too sour for the gatte dough.

2. 2

   Mix all ingredients well, adding a little water if needed, to form a firm, non-sticky dough.

   Ca. 5 min.

   Kokkens note: Do not add too much water; the dough should be quite stiff.

3. 3

   Divide the dough into equal portions and roll each portion into a cylindrical shape, about 1/2 inch thick and 3-4 inches long.

   Ca. 10 min.

   Kokkens note: Roll them evenly so they cook consistently.

4. 4

   Bring the water for boiling gatte to a rolling boil in a large pot.

   Ca. 5 min.

   Kokkens note: Make sure the water is vigorously boiling before adding the gatte.

5. 5

   Gently drop the prepared gatte into the boiling water.

6. 6

   Cook the gatte for 10-12 minutes, or until they float to the surface and have small bubbles on them, indicating they are cooked through.

   Ca. 12 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary.

7. 7

   Carefully remove the gatte from the water using a slotted spoon and let them cool slightly.

   Ca. 2 min.

   Kokkens note: Reserve the cooking water for the gravy.

8. 8

   Once cooled, cut the gatte into 1/2 inch thick discs and set aside.

   Ca. 3 min.

9. 9

   For the gravy, whisk together the yogurt for gravy and gram flour for gravy in a bowl until smooth and lump-free.

   Ca. 2 min.

   Kokkens note: This helps prevent the yogurt from curdling when added to heat.

10. 10

    Heat the oil for gravy in a deep pan or kadai over medium heat.

    Ca. 1 min.

11. 11

    Add the cumin seeds and asafoetida, and let them splutter.

    Ca. 1 min.

    Kokkens note: Don't burn the spices.

12. 12

    Add the chopped onion and sauté until it turns golden brown.

    Ca. 5 min.

    Kokkens note: Stir frequently to ensure even browning.

13. 13

    Stir in the grated ginger for gravy, crushed garlic, and green chili, and cook for 1-2 minutes until fragrant.

    Ca. 2 min.

14. 14

    Add the turmeric powder for gravy, red chili powder for gravy, and coriander powder for gravy, and cook for 30 seconds.

    Ca. 1 min.

    Kokkens note: A splash of water can prevent spices from burning.

15. 15

    Reduce the heat to low and gradually add the whisked yogurt mixture to the pan, stirring continuously to prevent curdling.

    Ca. 3 min.

    Kokkens note: Constant stirring is key here.

16. 16

    Bring the gravy to a simmer, then add the reserved gatte cooking water, stirring well.

    Ca. 5 min.

    Kokkens note: Add enough water to achieve your desired gravy consistency.

17. 17

    Add the salt for gravy and the sliced gatte to the gravy.

    Ca. 1 min.

18. 18

    Simmer for 10-15 minutes, allowing the gatte to absorb the flavors of the gravy.

    Ca. 15 min.

    Kokkens note: Stir occasionally to prevent sticking.

19. 19

    Stir in the garam masala.

    Ca. 1 min.

20. 20

    Garnish with fresh coriander before serving.