Gatte ki Sabji

• Nutrition Information (Estimated per serving): Calories: 300-350 kcal | Protein: 12g | Carbohydrates: 25g | Fat: 18g

• The Story Behind Gatte ki Sabzi (History):

   Gatte ki Sabzi is a traditional culinary gem from the desert state of Rajasthan. In an arid region where fresh vegetables can be scarce, this dish showcases the ingenuity of Rajasthani cuisine. It uses a widely available ingredient, gram flour (besan), to create steamed and pan-fried dumplings ("gatte"). These dumplings are then simmered in a tangy and spicy yogurt-based curry.

  

  
  

• Ingredients (English):

• For Gatte (Dumplings): 1 cup Gram Flour (Besan), ¼ cup Yogurt, ½ tsp Red Chili Powder, ¼ tsp Turmeric Powder, A pinch of Asafoetida (Hing), 1 tbsp Oil, Salt to taste.

• For Gravy: 1 cup Yogurt (whisked), 2 tbsp Oil, 1 tsp Cumin Seeds, 1 large Onion (finely chopped), 1 tsp Ginger-Garlic Paste, 1 tsp Red Chili Powder, ½ tsp Turmeric Powder, 1 tsp Coriander Powder, Salt to taste.

• Method (English):

• Make Gatte: Knead a stiff dough using all ingredients for gatte. Shape into thin cylindrical logs.

• Boil Gatte: Boil the logs in 4 cups of water for 12-15 minutes. They will float to the top when cooked. Remove the gatte and reserve the water.

• Slice Gatte: Once cool, slice the logs into ½-inch thick rounds.

• Make Gravy: Heat oil in a pan. Add cumin seeds. Add onions and sauté until golden. Add ginger-garlic paste.

• Cook Masala: Add all powdered spices and cook for a minute. Lower the heat, add the whisked yogurt, and stir continuously until it comes to a simmer.

• Combine & Serve: Add the sliced gatte and the reserved cooking water. Simmer for 5-7 minutes. Serve hot.

Pro Tips & Fun Facts (Tidbits):

The key to soft gatte is a soft, pliable dough. Don't discard the water used for boiling the gatte; it's starchy and full of flavor and should be used as the base for the gravy. When adding the yogurt to the hot pan, whisk it continuously on low heat to prevent it from curdling.

• Instant Pot Method (For Gravy):

• Prepare gatte separately. Use "Sauté" mode on Low to make the spice paste and carefully incorporate the yogurt. Add the gatte and reserved water. Simmer for 5 minutes.

• Air-Fryer Method (For Gatte after boiling):

• After boiling and slicing, toss the gatte with ½ tbsp oil. Air fry at 380°F (190°C) for 6-8 minutes until crisp. Add to the gravy at the end.