Gatta Sabzi Without Onion Garlic

Gatta Sabzi is traditionally a Rajasthani recipe, but popular all over the country and may abroad as well. 

It is not only a loved dish at my home but, is many times a saviour for me. When any guest arrive suddenly and I am out of vegetables, this one is easy to prepare with ingredients already available in kitchen and goes both with chapati or rice. 

My kids call it Veg-Machi curry as it looks somewhat like fish-curry.

Gatta Sabzi Without Onion Garlic

RECIPE

Serves: 3-4 people

Prep time: 15 minutes

Cooking time: 15 minutes 

Tools needed: Frying pan, kadai

INGREDIENTS 

For Gatte:

1 cup  besan

1 teaspoon Ajwain seeds

2 tablespoons curd

1/2 teaspoon cumin/ jeera powder

1 tablespoon ghee

Oil for frying gatte

to taste Salt

For curry:

1/4 cup  curd

Salt as per taste

1 tablespoon cream

1/2 teaspoon Red chilli powder

1/4 teaspoon Turmeric powder

1/2 teaspoon Cumin powder

1 teaspoon cumin seeds

1/2 teaspoon Coriander powder

1 teaspoon Kitchen king masala

2 tomatoes

2 green chillies

5-6 cashew nuts

1/2 inch piece of ginger

1 tablespoon oil

Coriander leaves to garnish

METHOD

Mix besan, salt, cumin powder, crushed ajwain, curd and ghee with your finger tips.

Add teaspoons of water and knead into a dough. Sprinkle 1 teaspoon oil and coat the dough.

Cover and keep aside for 15-20 minutes.

After 20 minutes knead the dough using 1/2 teaspoon of oil. It must become smooth.

Heat 1 litre water in a wide vessel.

Divide the dough in eight equal pieces and roll into 1 inch thick logs.

Immerse these besan logs into the boiling water and let them cook.

When the besan logs are cooked they will float on top and their colour will also change a bit.

Remove them carefully from the hot water. Do not discard the water now. We will use it in gravy.
Chop the Besan logs into small pieces as you like.

Heat oil for frying prepared gatte in a pan and fry them for 2 minutes. This will prevent gatte from breaking while we add it into the gravy.

For gravy grind together chopped tomatoes, cashews, green chillies and ginger to smooth paste.

In a small bowl mix together curd, cream, salt, chilli, cumin, coriander powder and kitchen king masala and mix well.

Remove excess oil after frying gatte (leaving a tablespoon of oil for cooking the gravy)

In same pan add cumin seeds, now add the tomato paste and stir till it cools well and leaves oil from sides.

At this point add the curd mixture and let it also cook. Keep stirring continuously so that curd and cream doesn't get curdled.

Add the water we used to cook gatte according to the consistency you like. I added around a cup of the water to the gravy.

Now add the gatte and cover and cook for 4-5 minutes.

Garnish with chopped coriander leaves and serve hot with rice or chapatis.