Gatte ki Sabji By Sgambhir
by sgambhir
30 Aug 2011
This recipe has been viewed 12755 times
A rajasthani preparation, gatte ki sabji brings forth a traditional recipe with steamed gram flour or besan gattas. The curd based gravy blends well with besan gattas and is tempered with ghee, mustard seeds, green chillies and hing. A nutritious and easy to digest main course marwari dish.
Gatte ki Sabji By Sgambhir recipe - How to make Gatte ki Sabji By Sgambhir
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Gattas
1 cup besan (bengal gram flour)
1/2 cup chopped onions
2 crushed green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp carom seeds (ajwain)
1 cup curds (dahi)
1 tbsp ghee
1/2 tsp salt
For The Gravy
1 tbsp ghee
1/2 cup onion paste
1 cup tomato puree
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
3 tbsp chopped coriander (dhania)
1/2 tsp salt
Method
For the gattas
For the gravy
For the gattas
- For the gattas
- Combine the besan, onions, green chilli paste, salt, ginger, garlic paste, carom seeds and ghee and rub using your plams for a minute.
- Knead with the curds into a stiff dough.
- Divide the dough into small banana like sticks and cook in boiling water for about 30 minutes.
- Drain, cool and cut into 1" pieces,preserving the remaining water.
For the gravy
- For the gravy
- Heat the ghee in a pan, add the onion paste and dry spices and saute till they turn golden brown.
- Add the tomato puree, the remaining water, mix well and cook for 10 minutes.
- Add the prepared gattas, mix well and simmer for 10 minutes.
- Serve hot garnished with coriander.
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