Allergens in Gatte ki Sabzi: milk.
Ingredients
Quantities for 4.
- 200g, sifted Besancoarse besan gives a better bite than fine
- 250g, whisked completely smooth Yogurtsour yogurt is better than fresh here
- 4 tbsp Ghee
- 1/2 tsp Ajwainfor the dough. It keeps the gatte from sitting heavy
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3/4 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 2, broken Dried Red Chillioptional
- 1/2 tsp Garam Masalaoptional
- 1 tsp, crushed between the palms Kasuri Methioptional
- 2 tbsp, chopped Coriander Leavesoptional
- 1.2 litres for boiling, plus 250ml for the gravy Water
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the yogurt out of the fridge 30 minutes ahead. Cold yogurt splits the moment it hits hot fat.
- Whisk the yogurt with the turmeric, chilli and coriander powders before you start cooking, so it goes into the pan as one smooth slurry.
- Keep the boiling water at a proper rolling boil before the gatte go in. Slack water makes them soggy.
Method
- Knead the besan with 2 tbsp ghee, the ajwain, 1/2 tsp salt and about 4 tbsp yogurt into a stiff, smooth dough. It should feel like firm putty, not sticky.Too much liquid and the gatte turn spongy. Add yogurt a spoon at a time.
- Rest the dough 10 minutes, then roll into 4 ropes about 1.5cm thick.
- Slide the ropes into rolling boiling water and cook 12-14 minutes, until they float and the surface looks matte rather than shiny.They puff slightly; a clean skewer pushed in should come out dry.
- Lift out, cool 5 minutes, and cut into 2cm pieces. Save 250ml of the cooking water. It is the body of the gravy.
- Heat the remaining 2 tbsp ghee, crackle the cumin, add the hing and broken red chilli, and let them darken for 10 seconds.
- Pour in the spiced yogurt and stir continuously on low heat for 4-5 minutes until it stops looking grainy and a film of ghee shows at the edge.Do not stop stirring before it comes to a simmer, or it will curdle.
- Add the reserved cooking water and salt, and simmer 8 minutes until the gravy coats a spoon.
- Slip in the gatte and simmer another 5 minutes so they drink up the gravy.Add them late. Long boiling in the gravy makes them fall apart.
- Crush in the kasuri methi, sprinkle the garam masala and coriander leaves, and rest 5 minutes off the heat before serving with bajre ki roti.
Storage
Keeps 3 days refrigerated; the gatte keep absorbing gravy, so loosen with 3-4 tbsp hot water when reheating on low heat. Do not freeze. The yogurt gravy separates.
Nutrition Good estimate
One serving of Gatte ki Sabzi (394 g) is about 363 calories, or 92 calories per 100 g.
Medium protein: 14 g a serving, 16% of the calories
| Per serving394 g | Per 100 g | |
|---|---|---|
| Calories | 363 kcal | 92 kcal |
| Protein | 14.4 g | 4 g |
| Carbohydrate | 35.1 g | 9 g |
| of which sugars | 8.5 g | 2 g |
| Fibre | 7.1 g | 2 g |
| Fat | 18.9 g | 5 g |
| of which saturated | 9.7 g | 2 g |
| of which unsaturated | 7.5 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.