Rajasthani Gatte Ki Curry | बेसन गट्टे की सब्जी | Indian Recipe Without Tomato | Kunal Kapur Recipes

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess while reducing calories.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier alternative with similar properties.

Start by mixing gram flour, crushed coriander, crushed cumin powder, crushed chili, salt, and a little baking soda in a bowl.

Add curd and churned butter to the mixture and knead until it forms a dough without adding water.

Shape the dough into small cylindrical pieces.

Boil water in a pot and add the shaped gatte once the water is boiling.

Cover the pot and cook the gatte for 8-10 minutes or until they float to the surface.

Once cooked, remove the gatte and let them cool before cutting them into pieces.

Optional: Deep fry the gatte for a flaky texture and longer shelf life.

To make the curry, mix curd with salt, chili powder, coriander powder, and turmeric in a bowl.

Heat churned butter in a pan and add asafoetida, dry red chilies, crushed cumin, and crushed coriander, stirring well.

Add ginger, garlic, onion, and green chili to the pan and sauté until the onion is slightly cooked, without browning it.

Add the curd mixture to the pan and stir continuously until it comes to a boil.

Once boiling, cook the curd until it thickens and the flavors meld, adding water if it becomes too thick.

Cut the previously cooked gatte into pieces and add them to the curry mixture, stirring gently.

Add leftover water from boiling gatte to help thicken the gravy and adjust the consistency as desired.

Cook for an additional 10 minutes, adding salt to taste.

Finish with fenugreek leaves or powder and chopped fresh coriander, stirring well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens