Everyday food- Gatte ki Sabzi

Hello! my Foodie friends!!

Though now we live in a city where fresh vegetables and fruits are available amply throughout the year because there are some all-time family favourites that are still made and relished even over fresh veggies.One of them is Gatte ki sabzi.Traditionally, it is made in curd gravy but I prepare this in onion masala.
With very few ingredients and quick cooking process and this one is definitely my go-to when I have forgotten to place an order for fresh vegetables.

Everyday Food – Gatte ki Sabzi

For my style Gatte ki Sabzi you will require following ingredients

Ingredients For making Gatte:

  • Gram flour – 1 cup
  • half a teaspoon each of salt,caraway and cumin seeds, turmeric powder and red chilli powder
  • A pinch of asafoetida and baking soda each
  • One table spoon oil
  • water enough to make a soft dough
  • Process:

  • Keep water in a deep pan for boiling
  • kneed a soft dough with all above ingredients
  • For small sausage shaped cylinders of the dough
  • Drop these gram flour cylinders into the water when it is at a good rolling boil
  • boil for 5-6 minutes or until the cylinder float on top. This is how we ascertain if the gattas are cooked
  • Remove the cylinders from water and allow them to cool. Once cooled cut pieces of bite size.
  • Gatte are now ready

    Ingredients For making Onion masala :

  • One medium sized onion – grated
  • Two teaspoons ginger and garlic paste
  • half a table spoon each of Kashmiri red chilli and red chilli powder, Coriander powder
  • Oil for tempering
  • handful of cumin seeds
  • pinch of asafoetida
  • handful kasuri methi
  • handful chopped coriander
  • Process:

  • Heat oil in a pan. add cumin seeds and asafoetida.Allow seeds to crackle
  • Add grated onion and ginger garlic paste. Saute this on low flame nicely till oil separates from the mixture
  • Add all Dry masala powders. Mix well. Cover and continue to cook for 2 mins on low flame such that masala does not burn or change colour but gets roasted and oil separates
  • Add 250 ml of water and allow the mixture to come to boil
  • Add Kasuri methi and coriander at this point and allow the gravy to reduce in size to half.
  • Add gatta to the gravy now and finally, cook covered for 2 mins. Adjust the consistency of the gravy at this time by adding water as needed
  • Switch off the gas and the dish is ready to serve with Roti or rice. Though this can be eaten with any roti or rice, it goes rather best with missi roti.

    Gatte ki Sabzi

    Gatte ki Sabzi

    Khandvi is one light recipe that goes very well as a side with Gatte ki sabzi and missi roti.You can find that recipe here

    I look forward to your feedback as usual!!

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